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2020 FOOD23208320 Course Profile NEW
2020 FOOD23208320 Course Profile NEW
Term 3, 2020
FOOD2320/8320
Food Microbiology
COURSE DETAILS
Units of Credit 6
Contact hours 7 hours per week
Lectures Weeks 1-5, 7-10: Mon, 10:00 – 12:00 Online – Moodle Blackboard
Weeks 1-5, 7-10: Tue, 9:00 – 11:00 Online – Moodle Blackboard
Laboratory Weeks 1-5, 7-10: Wed, 14:00 – 17:00 E26 Teaching Lab 11 (K-E26-1101)
The course is designed for undergraduate and graduate students in the areas of food science and technology,
microbiology, biotechnology, as well as professionals in the food or allied industries and government agencies, who
are concerned with the microbiological quality and safety of foods, and fermented food and beverage production.
Students in other areas of science may also find the course of interest. Food companies, consulting analytical
laboratories and various government agencies at state, national and international levels employ food microbiologists.
Food safety is a major concern to the food and beverage industries and food microbiology plays a key role here.
HANDBOOK DESCRIPTION
See link to virtual handbook: https://www.handbook.unsw.edu.au/undergraduate/courses/2019/food2320
TEACHING STRATEGIES
Private Study • Read suggested sections in the textbook and review lecture material
• Reflect on class problems/workshops when doing assignments and preparing for exams
• Download materials and read notices via Moodle
• Keep up with notices via university email
Lectures • Be prepared (read course material beforehand)
• Identify beforehand where you may have problems with parts of the course material
• Follow worked examples
• Hear announcements on course changes
Laboratory • Be guided by demonstrators
exercises • Get hands on experience with methods in food microbiology
• Practice solving set problems
• Don’t be afraid to ask questions – this is how you learn!
Assessments • Demonstrate your knowledge and skills
• Demonstrate higher understanding and problem solving
1. Develop broad knowledge and understanding of how microorganisms impact on the production, quality and safety
of foods and beverages, and see the social and commercial significance of food microbiology. EA Stage 1
Competencies PE1.1, PE1.3,
In depth engagement with the relevant disciplinary Students will be required to read a basic text book on food
knowledge in its inter-disciplinary context. microbiology, attend lectures, read selected review articles
from key international journals and books, and will be
Information literacy- locate, evaluate and use
assessed on their understanding and application of this
relevant information
knowledge.
2. Become proficient in basic skills for the microbiological examination of foods and beverages, including the
presentation and interpretation of analytical data. PE1.1, PE1.2, PE1.3
In depth engagement with the relevant disciplinary Students will be engaged in laboratory, practical exercises
knowledge in its inter-disciplinary context. that represent 50% of the course, and they will be assessed
by a practical exam.
Information literacy- locate, evaluate and use
relevant information
Capacity for analytical and critical thinking
3. Develop a practical understanding and knowledge on how to manage and control the impact of microorganisms on
the quality and safety of foods and beverages. PE1.1, PE1.2, PE1.3, PE2.1
Capacity for analytical and critical thinking Question and answer style discussions in lecture and
practical classes of case studies from food industry and
Respect for ethical practice and social responsibility
government regulation examples; knowledge application
Skills of effective communication questions in assessment exams for students.
Term 3, 2020
(2) • Sampling and analysis Examination of food by microscopy and standard plate counts
21 Sept
• Quality control and indicator organisms
Details of each assessment component, the marks assigned to it, the criteria by which marks will be assigned, and the
dates of submission are set out below.
This one-hour quiz held at the beginning of the PE1.1, PE1.2, PE1.3,
laboratory time slot in Week 6 will use 8 short answer PE2.1
questions (paragraph length answers) to assess
individual student understanding of laboratory and
Progress Exam 30% 15/10 15/10 lecture materials delivered in Weeks 1-5. We aim to
provide feedback within two weeks of completion. The
examination encourages regular study and
engagement with core concepts in food microbiology.
A practical examination will be held in Week 10. The PE1.1, PE1.2, PE1.3,
exam tests basic laboratory skills, as well as PE2.1
Practical Exam 30% 19/11 19/11 interpretation of materials provided to you at
workstations. This item assesses practical skills and
reflects the professional need to interpret
microbiological materials and data.
The assignment requires you to investigate the most PE1.1, PE1.2, PE1.3,
pressing food borne illness in a country of your choice. PE2.1
Assignment 40% 14/9 20/11 You will be assessed on the appropriateness of your
response, the correctness of your response,
presentation and engagement.
NOTES:
1. Progress Exam marks will be returned within two weeks of submission deadline.
2. Your total (cumulative) course mark must be greater than 50% to pass the course.
3. The Course Coordinator reserves the right to adjust the final scores by scaling if agreed by the Head of School.
PENALTIES
Laboratory classes are compulsory. Laboratory class attendance below 80% will prohibit passing of the course.
Late assignment submission. Grades will decrease by 5% each day late.
Research or review articles, selected from a range of journals and books dealing with or covering food
microbiology, will be mentioned at specific lectures. Students aiming for higher grades should consult these articles
as well as chapters in the reference texts. Copies of each of these references have been placed in the Open
Reserve section of the Library. Key research journals for the field are.
• International Journal of Food Microbiology
• Food Microbiology
Both journals can be accessed electronically through the UNSW Library
DATES TO NOTE
Refer to MyUNSW for Important Dates available at: https://my.unsw.edu.au/student/resources/KeyDates.html
PLAGIARISM
Beware! An assignment that includes plagiarised material will receive a 0% Fail, and students who plagiarise may fail
the course. Students who plagiarise are also liable to disciplinary action, including exclusion from enrolment.
Plagiarism is the use of another person’s work or ideas as if they were your own. When it is necessary or desirable to
use other people’s material you should adequately acknowledge whose words or ideas they are and where you found
them (giving the complete reference details, including page number(s)). The Learning Centre provides further
information on what constitutes Plagiarism at: https://student.unsw.edu.au/plagiarism
ACADEMIC ADVICE
For information about:
• Notes on assessments and plagiarism,
• School policy on Supplementary exams,
• Special Considerations,
• Solutions to Problems,
• Year Managers and Grievance Officer of Teaching and Learning Committee
Refer to Academic Advice on the School of Chemical Engineering or Faculty of Engineering websites.
Contact the course coordinator for specific enquiries not addressed with online resources.
PE2.4 Application of systematic approaches to the conduct and management of engineering projects
PE3.2 Effective oral and written communication (professional and lay domains)
and Personal Attributes
PE3: Professional