Course level

Undergraduate

Faculty

Science

School

Agriculture Food Sciences Schl

Units

2

Duration

One Semester

Class contact

2 Lecture hours, 2 Tutorial hours, 3 Practical or Laboratory hours

Incompatible

MICR7003

Recommended prerequisite

Assessment methods

Poster/assignment, mid-semester examination and final examination

Course coordinator

A/Prof Mark Turner

Study Abroad

This course is pre-approved for Study Abroad and Exchange students.

Current course offerings

Course offerings Location Mode Course Profile
Semester 1, 2017 St Lucia Internal Course Profile

Please Note: Course profiles marked as not available may still be in development.

Course description

Explores food preservation, spoilage, fermentation microbes and processes as well as rapid microbe detection methods. Molecular (DNA) methods relevant to food microbiology including genotyping, genomics and real-time PCR are investigated. It also examines the field of probiotics, spores, biolfilms and problems and applications of bacteriophages. Practical components may include chemical preservation, yoghurt fermentation, the isolation and identification of food bacteria using PCR, DNA sequencing, bioinformatics and real-time PCR.

Archived offerings

Course offerings Location Mode Course Profile
Semester 1, 2016 St Lucia Internal Course Profile
Semester 1, 2015 St Lucia Internal Course Profile
Semester 1, 2014 St Lucia Internal Course Profile
Semester 1, 2013 St Lucia Internal Course Profile
Semester 1, 2012 St Lucia Internal Course Profile
Semester 1, 2011 St Lucia Internal Course Profile
Semester 1, 2010 St Lucia Internal Course Profile
Semester 1, 2009 St Lucia Internal Course Profile
Semester 1, 2008 St Lucia Internal Course Profile