units

BTH3711

Faculty of Science

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Monash University Handbook 2010 Undergraduate - Unit

6 points, SCA Band 0 (NATIONAL PRIORITY), 0.125 EFTSL

LevelUndergraduate
FacultyFaculty of Science
OfferedGippsland First semester 2010 (Day)
Gippsland First semester 2010 (Off-campus)
Sunway First semester 2010 (Day)
Coordinator(s)Dr Kirsten Schliephake (Gippsland); Dr Anne Vaughan (Sunway)

Synopsis

This unit begins with aspects of food microbiology. It discusses food as a habitat, the micro-organisms important in food (including food pathogens), the principles involved in microbiological spoilage of foods, food safety and aspects of food preservation. Microbiological testing of foods is then considered. The industrial microbiology section examines how micro-organisms are obtained, handled and maintained in industry and discusses the role of genetically modified micro-organisms. Batch and continuous fermenters are considered and finally the role of micro-organisms in modifying chemicals and as biological control agents is discussed.

Objectives

On completion of this unit students will be able to: discuss food as a habitat for micro-organisms; describe the various micro-organisms that are important in the food industry and relate their characteristics to their roles in food; describe the roles of the most important organisms of public health significance in food, appreciating the conditions in food which allow them to cause problems and to understand how they may be controlled; discuss principles involved in microbiological spoilage of food and methods of preserving foods; and discuss the importance of microbiological food criteria and HACCP systems for maintaining food safety in industry. Students also will appreciate the breadth of industrial microbiology; discuss the differences between chemical and microbiological industrial processes; discuss how different industries may obtain, handle, and maintain micro-organisms; utilise the basic principles behind the operation of batch and continuous fermenters, and discuss the different uses of batch and continuous fermentation; discuss the use of different methods of genetic improvement used to modify micro-organisms for industry; describe examples of the modification of chemical compounds in microbial processes; and discuss the use of micro-organisms in biological control with particular reference to their industrial production.

Assessment

Final written examination (3 hours): 60%
One major and two minor laboratory reports: 30%
One assignment (2000 words): 10%.

Chief examiner(s)

Dr Kirsten Schliephake

Contact hours

Three hours of lectures and three hours of laboratory per week

Off-campus attendance requirements

OCL students will undertake a 5-day residential school (offered in even numbered years)

Prerequisites

BTH2722, or GEN2041 and MIC2011

Prohibitions

BTH3776