Food Microbiology I (MICR7003)
Course level
Postgraduate Coursework
Faculty
School
Agriculture Food Sustainablty
Units
2
Duration
One Semester
Class hours
Lecture 2 Hours/ Week
Practical 3 Hours/ Week
Tutorial 1 Hour/ Week
2L3P1T
Incompatible
MICR2001 (co-taught)
Assessment methods
Mid-Semester Examination
Case Study
Final Examination
Course enquiries
Prof Mark Turner (m.turner2@uq.edu.au)
Current course offerings
Course offerings | Location | Mode | Course Profile |
Semester 2, 2024 (22/07/2024 - 18/11/2024) | St Lucia | In Person | Profile unavailable |
Please Note: Course profiles marked as not available may still be in development.
Course description
Introduction to microbiology and food microbiology including microbial ecology of food; important foodborne pathogens (bacteria, viruses, fungi, seafood toxins, parasites, prions); food borne illness; indicator organisms; culture-based microbe detection; epidemiological and DNA fingerprinting methods used in outbreak investigations, antibiotic resistance in foodborne bacteria, foodborne pathogen pathogenesis mechanisms and emerging foodborne pathogens and evolution; practical culture-based microbiological examination of foods.