Course Title: Introduction to Microbiology for Food and Nutrition

Part A: Course Overview

Course Title: Introduction to Microbiology for Food and Nutrition

Credit Points: 12.00

Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

ONPS2555

City Campus

Undergraduate

171H School of Science

Face-to-Face

 Sem 2 2017,
Sem 2 2018,
Sem 2 2019,
Sem 2 2020,
Sem 2 2021,
Sem 2 2022,
Sem 2 2023

ONPS2691

RMIT University Vietnam

Undergraduate

171H School of Science

Face-to-Face

 Viet2 2023

Course Coordinator: Elisabeth Gorczyca

Course Coordinator Phone: +61 3 9925

Course Coordinator Email: elisabeth.gorczyca@rmit.edu.au

Course Coordinator Availability: Appointment, by email


Pre-requisite Courses and Assumed Knowledge and Capabilities

This is an introductory course. There are no prerequisites for this course.


Course Description

This course is intended to be an introduction to microbiology and its relevance and importance to the food industry.

The course is designed to provide you with an understanding at a basic level of the diversity, structure, replication and growth of microorganisms across the three domains of life (Bacteria, Archaea and microbial Eukaryotes) as well as viruses. The course will introduce you to the role and importance of these microorganisms in food spoilage, food safety and production and in the food environment. It will provide you with knowledge of the methods used to enumerate, isolate, purify and characterise microorganisms safely.

You will be guided through the course by structured blended learning materials and experiential practical activities.


Objectives/Learning Outcomes/Capability Development

Upon successful completion of this course you should be able to:

  1. Identify the major groups, modes of growth, and define the structure and cellular and genetic organisation of microorganisms.
  2. Differentiate the biochemistry of microorganisms that affects food.
  3. Describe methods to control microorganisms in food.
  4. Evaluate microbial issues relating to the environment of food and food production.
  5. Categorize major microbes important for food spoilage, food safety and food production.
  6. Execute basic microbiological techniques used to culture, quantify and analyse microorganisms.


This course contributes to the program learning outcomes for the following program(s):

  • BP199 Bachelor of Food Technology and Nutrition
  • BP289 Bachelor of Food Technology and Nutrition/Bachelor of Business
  • BH099 Bachelor of Science (Food Technology and Nutrition)/Bachelor of Engineering (Chemical Engineering)(Hons)

For more information on the program learning outcomes for your program, please see the program guide.


Overview of Learning Activities

You will undertake an integrated series of immersive learning experiences and activities to develop fundamental conceptual and practical understanding and experience of microbiology including within the context of food and nutrition. A blended learning will approach will be used involving face-to-face experiential learning activities complemented by online learning.


Overview of Learning Resources

Blended learning resources will be provided via the Canvas learning management systems and associated tools, in conjunction with practice-based experiential learning activities.


Overview of Assessment

Note that:

This course has no hurdle requirements.

Assessment will be based on both individual and collaborative performance of requisite laboratory tasks and their subsequent write-up.

Assessment Task 1: Foundation Concept online Quizzes (three)
Weighting 15%
This assessment task supports CLOs 1, 2, 3, 4, 5 & 6

Assessment Task 2: Practical-related Assessments (two)
Weighting 35%
This assessment task supports CLOs 1, 4 & 6

Assessment 3: Project Assessments (two)
Weighting 50%
This assessment supports CLOs 1, 2, 3, 4, 5 & 6