Available in 2022
Course code



10 units


2000 level

Course handbook


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 - 2022

Learning outcomes

On successful completion of the course students will be able to:

1. Demonstrate an understanding of the general characteristics of microorganisms.

2. Demonstrate a thorough understanding of the physico-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 responsibilities residing in scientific work.


  1. Microbial Diversity and Growth

a) Major groups (virus, bacteria, archaea, eukaryotes)   b) Cell structure   c) Metabolism and growth

  1. Microbial Interactions with the Human Body

a) Normal microbiota   b) Probiotics   c) Immune response

  1. Microbial Genetics

a) DNA as the genetic material and its replication   b) Mutation and repair   c) Gene transfer mechanisms.

  1. Applied Food Microbiology

Assumed knowledge

HUBS1401; HUBS1416

Assessment items

Quiz: Tutorial Quizzes (Online)

Formal Examination: Formal examination

Tutorial / Laboratory Exercises: Laboratory Experiments and reports

Presentation: Presentation- Individual (Oral)

Contact hours



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

The University of Newcastle acknowledges the traditional custodians of the lands within our footprint areas: Awabakal, Darkinjung, Biripai, Worimi, Wonnarua, and Eora Nations. We also pay respect to the wisdom of our Elders past and present.