Food Microbiology

University of Otago

Course Description

  • Course Name

    Food Microbiology

  • Host University

    University of Otago

  • Location

    Dunedin, New Zealand

  • Area of Study

    Microbiology, Nutrition and Food Science

  • Language Level

    Taught In English

  • Prerequisites

    MICR 221

  • Course Level Recommendations

    Upper

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • Credit Points

    18
  • Recommended U.S. Semester Credits
    3 - 4
  • Recommended U.S. Quarter Units
    4 - 6
  • Overview

    The fundamentals of food microbiology and its importance to the community; food preservation; food-borne infections; the microbiological analysis of foods including data interpretation.
    Food production is New Zealand's biggest commercial operation. Its success depends on the consistent delivery of safe, high quality products, yet our country currently has a shortage of experienced food microbiologists. Consistently producing high quality food requires: an in-depth knowledge of the microflora associated with each product, the application of systems designed to inhibit the growth of pathogenic and food spoilage organisms, and the ability to identify unsatisfactory product.

    Course Structure
    Lectures address the following issues:
    -What pathogenic microorganisms may be present in food
    -What technologies are available to limit the growth of microorganisms in food
    -What management options are available to keep our food supply chain safe
    -What technologies are available to detect microbes in food

    These concepts are further explored in laboratory exercises.

    Assessment:
    -A hazard and assessment (HACCP) plan presentation 15%
    -A laboratory skills test 15%
    -Final exam 70%

    Learning Outcomes
    -Demonstrate an in-depth knowledge of food microbiology and the technology used to ensure food safety and quality
    -Demonstrate the ability to apply that knowledge in laboratory exercises and case studies

    Textbooks
    Text books are not required for this course.
    There are excellent web-based resources, and the University Science Library has an extensive collection of relevant material.

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.

Please reference fall and spring course lists as not all courses are taught during both semesters.

Availability of courses is based on enrollment numbers. All students should seek pre-approval for alternate courses in the event of last minute class cancellations

Please note that some courses with locals have recommended prerequisite courses. It is the student's responsibility to consult any recommended prerequisites prior to enrolling in their course.