Microbiology, Food Safety and Immunology
Focuses on the understanding of introductory microbiology and immunology for application to food and nutritional sciences.
The course provides foundation concepts in microbiology and immunology that leads to a thorough understanding of these disciplines relevant to a broad range of sciences. It covers issues relevant to the food and nutrition industry including Microbial diversity, metabolism, microbial genetics and human microbiology and immunology.
- Semester 2 - 2015
1. Demonstrate an understanding of the general characteristics of microorganisms.
2. Demonstrate a thorough understanding of the physio-chemical factors that determine microbial growth.
3. Show familiarity with the interaction of microorganisms with the human body and the role of immune response to foreign agents.
4. Apply knowledge of microorganisms and human immune function to an understanding of common pathological disease processes.
5. Demonstrate an understanding of microbial metabolism.
6. Demonstrate knowledge of microbial genetics.
7. Demonstrate a knowledge of the concept of probiotics.
8. Show familiarity with a range of common food microbiology issues.
9. Develop an informed attitude towards the 3 domains of life encompassed by microbiology.
10. Develop an awareness of how microorganisms are important in the maintenance of good health.
11. Develop an informed attitude towards microbial metabolism and growth.
12. Develop an informed attitude towards the importance of microbes to gene technology.
13. Develop an awareness of human immune response to foreign bodies.
14. Demonstrate the knowledge and skills to monitor and maintain food safety.
15. Demonstrate skills in laboratory methods applied in analytical and experimental tasks involving microbiology and immunology.
16. Demonstrate understanding of the occupational health and safety responsiblities residing in scientific work.
- Microbial Diversity and Growth
a) Major groups (virus, bacteria, archaea, eukaryotes) b) Cell structure c) Metabolism and growth
- Microbial Interactions with the Human Body
a) Normal microbiota b) Probiotics c) Immune response
- Microbial Genetics
a) DNA as the genetic material and its replication b) Mutation and repair c) Gene transfer mechanisms.
- Applied Food Microbiology
This course replaces the following course(s): . Students who have successfully completed are not eligible to enrol in FSHN2100.
Quiz: Tutorial Quizzes (Online)
Formal Examination: Formal examination
Tutorial / Laboratory Exercises: Laboratory Experiments and reports
Presentation: Presentation- Individual (Oral)
Face to Face On Campus 3 hour(s) per Week for Full Term
Face to Face On Campus 2 hour(s) per Week for Full Term
Face to Face On Campus 1 hour(s) per Week for Full Term