School of Chemical Engineering

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)

Course Coordinator Prof Michael J Manefield

and Lecturer [email protected]

Technical staff: Richard Li

INFORMATION ABOUT THE COURSE

This course is taught within the framework of the following programs: Program 3060 BSc (Food Science and
Technology); Program 3097 BSc (Science); Program 8033 Master by Coursework (Food Science and Technology). It
is assumed that students will have an understanding of basic biology and general microbiology, such as that gained
through completion of MICR2011. Students who do not have a background in general microbiology may still take the
course but are recommended to familiarise themselves with a contemporary general microbiology textbook. For
students with a strong or specific interest in food microbiology, this course is followed by FOOD2480/2667 Advanced
Food Microbiology. For each hour of contact it is expected that a student will put in at least 1.5 hours of private study.

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

FOOD2320/8320– Term 3, 2020– Course Profile - 1

OBJECTIVES
This course is designed to apply the principles of microbiology to the production and service of foods and beverages,
and introduce students to the discipline of food microbiology. Following an introduction to food microbiology and the
diversity of microorganisms associated with foods and beverages, the course considers the following topics:
• The occurrence and significance of microorganisms in foods
• Factors affecting the presence, growth and survival of microorganisms in foods (microbial ecology of foods)
• The biochemical activities of microorganisms in foods and their impacts on food quality and food safety
• Food spoilage by microorganisms, specific food/beverage commodities, specific microbial groups.
• Microorganisms in foods and public health (food borne disease and food poisoning)
• Microorganisms in the production of fermented foods and beverages
• Microorganisms as probiotics, biocontrol agents and in the production of food ingredients and additives
• Microbiological analysis of foods, lecture-laboratory component
• Microbiological risk assessment for foods, quality assurance and control.

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

EXPECTED LEARNING OUTCOMES

This course addresses the learning outcomes and corresponding Engineers Australia Stage 1 Competency
Standards for Professional Engineers below. Stage 1 Competency Standards may be found in Appendix A.

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.

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COURSE PROGRAM

Term 3, 2020

Week Lecture topic/s Laboratory topic/s

(1) • Introduction to food microbiology Laboratory safety and microbiology basics

14 Sept
• Microbial ecology of foods

(2) • Sampling and analysis Examination of food by microscopy and standard plate counts
21 Sept
• Quality control and indicator organisms

(3) • Contemporary analysis methods Examination of food by contemporary methods

28 Sept
• Professionals Australia

(4) • Labour day public holiday Primary beer fermentation (voluntary)

5 Oct
• Food fermentation (Beer and wine)

(5) • Food Fermentation (Bread and Cheese) • Progress exam (30%)

12 Oct
• Food spoilage

(6) No lectures • Secondary beer fermentation (voluntary)

19 Oct

(7) Foodborne illness (Salmonella, Escherichia, Foodborne pathogens

26 Oct Campylobacter, Vibrio)

(8) Foodborne illness (Listeria, Staphylococcus and Foodborne pathogens

2 Nov spore forming bacteria)

(9) Foodborne illness (Viruses, mycotoxins and toxigenic Foodborne pathogens

9 Nov algae)

(10) Course review • Practical exam (30%)

16 Nov
• Assignment due (40%)

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ASSESSMENT

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.

Assessment Issue Due Learning outcomes

Weight Assessment criteria
item date date

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.

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RELEVANT RESOURCES
The textbook for this course is:
Food Microbiology, M.R. Adams, M.O. Moss and P. McClure, 4th Edition, The Royal Society of Chemistry,
Cambridge, 2016. https://www.bookshop.unsw.edu.au/details.cgi?ITEMNO=9781849739603
Another excellent text is Essentials of Food Microbiology, J. Garbutt, Arnold, London, 1997.
Other useful reference texts include:
• Foodborne Microorganisms of Public Health Significance, A.D. Hocking et al., eds, 6th edition, AIFST Inc.
(NSW Branch) Food Microbiology Group, Sydney, 2003.
• Spoilage of Processed Foods: Causes and Diagnosis, C.J. Moir et al., eds, AIFST Inc. (NSW Branch) Food
Microbiology Group, Sydney, 2001.
• Food Microbiology, Fundamentals and Frontiers, M.P. Doyle, L.R. Beuchat eds, 3rd edition, ASM Press,
Washington, DC, 2007.
• Food Microbiology, an Introduction, T.J. Montville and K.R. Matthew, ASM Press, Washington DC, 2005.
• Modern Food Microbiology, JM Jay, MJ Loessner and D Golden, 7th ed, Springer, 2005.
• Fundamental Food Microbiology, B. Ray, 3rd edition, CRC Press, Boca Raton 2004.
• Foodborne Pathogens: Hazards, Risk Analysis and Control, D deW Blackburn and P McClure., 2nd ed,
Woodhead Publishers, Cambridge, 2009.
• Yeasts in Food and Beverages, A Querol and G H Fleet, Springer, Berlin, 2006.
• The Yeasts–A Taxonomic Study, CP Kurtzman, JW Fell and T Boekhout, 5th ed, Elsevier, 2010.
• Fungi and Food Spoilage, JI Pitt and A Hocking, 3rd ed, Springer 2010.
• Brock Biology of Microorganisms, MT Madigan, JM Martinko, P V Dunlap and P Clark 12th ed, Prentice
Hall, 2008.
• Microorganisms in Foods, Volume 6, Microbial Ecology of Food Commodities; International Commission on
Microbiological Specifications of Foods, 2nd ed, Springer, 2005.
• Microbiology and Technology of Fermented Foods, RW Hutkins, IFT Press, Blackwell Publishing, 2006.

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.

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Appendix A: Engineers Australia (EA) Competencies

Stage 1 Competencies for Professional Engineers

Program Intended Learning Outcomes

PE1.1 Comprehensive, theory-based understanding of underpinning fundamentals

PE1.2 Conceptual understanding of underpinning maths, analysis, statistics, computing

PE1: Knowledge

PE1.3 In-depth understanding of specialist bodies of knowledge

and Skill Base

PE1.4 Discernment of knowledge development and research directions

PE1.5 Knowledge of engineering design practice

PE1.6 Understanding of scope, principles, norms, accountabilities of sustainable engineering practice

PE2.1 Application of established engineering methods to complex problem solving

Application Ability
PE2: Engineering

PE2.2 Fluent application of engineering techniques, tools and resources

PE2.3 Application of systematic engineering synthesis and design processes

PE2.4 Application of systematic approaches to the conduct and management of engineering projects

PE3.1 Ethical conduct and professional accountability

PE3.2 Effective oral and written communication (professional and lay domains)
and Personal Attributes
PE3: Professional

PE3.3 Creative, innovative and pro-active demeanour

PE3.4 Professional use and management of information

PE3.5 Orderly management of self, and professional conduct

PE3.6 Effective team membership and team leadership

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