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as of 6/25/2019

FOOD MICROBIOLOGY AND SAFETY
Country - Partner Institution - Programs: Australia - University of Melbourne - 'Australian Universities'
UC Course SubjectBiological Sciences
Number & Suffix: 122
Full UC Title: FOOD MICROBIOLOGY AND SAFETY 
Transcript Title: FOOD MICROBIOLOGY 
UC QTR Units - Division: 6.0 - Upper Division 
Course Description: This course examines how microbes (viruses, bacteria, fungi, parasites, and other agents) can be associated with food in several ways: 1) As components of the fermentation processes that are associated with the development of flavours and textures of food and its preservation, 2) as the normal microflora that is associated with the origins of the food and persist during storage, possibly contributing to food spoilage, 3) as contaminants that enter food during processing or through subsequent mishandling, often posing public health risks. However, as foods must be safe and fit for human consumption, this course familiarizes students with major food spoilage and pathogenic microorganisms. The content of the course includes an examination of: 1) The kinetics of bacterial growth and the factors that may alter this (water activity, low pH, temperature, preservatives), 2) the principles of modelling growth, 3) the principles of hazard and risk assessment in microbiological safety, 4) the role of microbes in food processing, including examples of specific fermentation processes and waste treatment. Practical exercises and case studies are undertaken to provide an in-depth understanding of the regulatory framework of food safety. 
Language of Instruction: English
 
Partner Title: FOOD MICROBIOLOGY AND SAFETY 
Partner University Department: Land & Food Resources 
Partner University Course Number: FOOD20006