SCMIC3002 Food Microbiology
This unit focuses on the role of microbiology in food quality and safety. Students develop understanding of microbial food safety hazards and the diseases they can cause. Spoilage organisms and microbial quality indicators are considered. The techniques used to control microbial growth are explored and used to understand correct recipe and process formulation for microbiologically stable foods. The theory behind pathogen detection is outlined for both standard cultural and molecular techniques. Outbreak investigation and the techniques employed to monitor foodborne outbreaks and subsequent interventions are explored. Laboratory practicals focus on standard microbiological techniques for the isolation and identification of microorganisms from food. The practical component is carefully aligned to the Australian Standard methods for microbiological analysis to ensure students are following current industry guidelines.
Commonwealth supported place (CSP)
A CSP is subsidised by the Australian Government and students pay a contribution amount. Each unit is classified into a band, depending on the study area of the unit (this discipline may be different from the study area of your course).
2026 contribution amount* $1,192
2026 grandfathered contribution amount^ $1,192