units

BND2062

Faculty of Medicine, Nursing and Health Sciences

Undergraduate - Unit

This unit entry is for students who completed this unit in 2013 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

print version

6 points, SCA Band 2, 0.125 EFTSL

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LevelUndergraduate
FacultyFaculty of Medicine, Nursing and Health Sciences
Organisational UnitDepartment of Nutrition and Dietetics
OfferedNot offered in 2013
Coordinator(s)Dr Maxine Bonham (Nutrition & Dietetics) & Dr Mohamed Mohideen (Microbiology)

Synopsis

The unit is based on the awareness that micro-organisms play an important role in food and nutrition. It addresses the current state of food microbiology in industrial and domestic applications, the risks associated with food handling practices in food borne illness control, and the regulatory systems current in Australia at the three levels of Government. Hazard Analysis and Critical Control Point (HACCP) is examined as a control mechanism for the prevention of food borne illness. The clinical outcomes of microbial contamination for selected at risk groups in the population, and methods to prevent the transmission of contamination are examined.

Outcomes

On successful completion of the unit the student will understand:

  1. food as an ideal niche for microorganisms;

  1. microorganisms involved in food spoilage;

  1. microorganisms as the causative agent of food borne disease due to food contamination;

  1. ideal food handling practices to prevent microbial contamination and/or growth during processing, handling, storage and distribution;

  1. methods of preservation of food at home and commercially;

  1. traditional and industrial fermentation methods;

  1. the concepts of risk assessment, management and communication for food borne disease;

  1. the current regulatory system in Australia and other similar countries (US and European Union);

  1. lactic acid bacteria and other starter cultures including the commercial potential of microorganisms in the food industry;

  1. probiotic organisms and their applications;

  1. laboratory skills required in culturing and identifying microorganisms;

  1. microbiological testing of food and water supplies;

  1. evaluation of food borne outbreaks reported in the popular press and in scientific publications;

  1. hazard analysis critical control points; and

  1. the clinical risks associated with microbial contamination in selected sub groups.

Assessment

Mid-semester test: 10%
Examinations: 60%
Practical reports and quizzes: 10%
MCQ: 5%
Assignment: 15%

Chief examiner(s)

Contact hours

4 hours per week (2 hrs lecture
2 hrs practical/tutorial)

Prerequisites

BMS1021, and either BMS1062 or BIO1022

Co-requisites

Must be enrolled in the Bachelor of Nutrition and Dietetics