Food & Hygiene Microbiology
This outline may be modified at any time.
Main references for these courses are:
o Microbiology and Immunology On-line
o The Online Biology Book
o The MIT Biology Hypertextbook
o
Topics/Classes
Laboratory
Practical Classes
Food
Sampling and Preparation of Sample Homogenate
Theory
o Food Hygiene
o Microorganisms: Food-borne Illnesses
o Isolation & Identification
Detection
of Parasites in food
o High Temperature Thermal Processing Of Food
o
·
Viruses
·
Do Spiroplasma or
Prions cause Creutzfeldt-Jakob
·
Fungi
·
Fungi power point from Department of Biology Western Washington University
Flatworms,
Roundworms & Rotifers
· Food Fermentations
o
Batch vs. Continuous
culture method
o
Troubleshooting
guide for fermented meats
o Indigenous fermented-food technologies for small-scale industries
o
·
Australian Standards for Microbial Examination of Food
·
HACCP
Assessment and
Student Requirements
o
Two Theory Tests = 80%
o
Two Practical Reports = 20%
o