Undergraduate - UnitBTH3711 - Food and industrial microbiology

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered.

Synopsis

This unit discusses food as a habitat, the principles involved in microbiological spoilage of foods, micro-organisms of public health significance that cause food-borne illness, food safety and aspects of food preservation. Microbiological testing of foods is considered using current standard methods. The industrial microbiology section examines how micro-organisms are obtained, handled and maintained in industry and discusses the application of genetically modified micro-organisms. Fermentation modes and kinetic models are discussed using batch and continuous growth. Scale up and downstream processes of industrial fermentations and the role of micro-organisms in producing substances of industrial importance is discussed using antibiotics, hormones, membrane proteins and bioethanol as examples.

Outcomes

On completion of this unit students will be able to: discuss food as a habitat for micro-organisms; describe micro-organisms characteristic to the food industry and their roles in food production, food spoilage and food-borne illnesses; discuss principles involved in microbiological spoilage of food, microbial control, 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; model growth kinetics and kinetics of biological activity in batch and continuous culture systems; consider variables when changing scale of fermentation systems; describe the application of industrial control systems such as SCADA for microbial fermentations, describe examples of the modification of chemical compounds in microbial processes; and discuss the use of micro-organisms with particular reference to their industrial product.

Assessment

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

Chief examiner(s)

Ms Jenny Mosse

Contact hours

Three hours of lectures and a 5-day block lab

Off-campus attendance requirements

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

Prerequisites

BTH2722 or MIC2011

Prohibitions

BTH3776