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MI3041 - Food Microbiology

Credit points: 3
Year: 2012
Student Contribution Band: Band 4
Administered by: School of Veterinary & Biomedical Sciences

This subject aims to introduce students to the fields of food and environmental microbiology. Topics include infectious, toxinogenic and parasitic microorganisms as agents of food-borne illness, origins of microbes associated with different food groups, factors affecting their growth and survival in these food groups, methods of detection of microbes in food and water, food preservation and fermentation, basic concepts in microbial ecology particularly applicable to food microbiology, the involvement of microbes in biogeochemical cycles and the impact of these cycles on the environment and human health. Students are also made aware of the importance of quality control, including HACCP and the legal implications involved with food safety in the food industry.This subject should be considered by aquaculture students, as well as biomedical science, medical laboratory science, public health and any student wishing to study microbiology as a major discipline or with an interest in food safety.

Learning Outcomes

  • appreciate the strategies enabling control of microbial growth in food;
  • manipulate microbes in the laboratory and establish levels of contamination of selected microbes in food and water;
  • measure parameters that are indicators of microbial water quality;
  • recognise the diverse activities of microbes in the ecosystem and the consequences of their activity;
  • understand the current status of microbial agents associated with food illnesses;
  • understand the methods of isolation and identification of microbes associated with foodborne illnesses.
Prerequisites: MI2011 or MI2021 or MI2031 or BM1000 or BZ1001 or PC2201


Townsville, Study Period 2, Internal
Census Date 23-Aug-2012
Coordinator: Dr Jenny Elliman
Workload expectations:
  • 30 hours lectures
  • 33 hours practicals
Assessment: end of semester exam (65%); essays (10%); assignments (25%).

Note: Minor variations might occur due to the continuous Subject quality improvement process, and in case of minor variation(s) in assessment details, the Subject Outline represents the latest official information.