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MICR331 Food Microbiology

The fundamentals of food microbiology and its importance to the community; food preservation; food allergies; food-borne infections; the microbiological analysis of foods including data interpretation.

Food production is New Zealand's biggest commercial operation. Its success is dependent on the consistent delivery of high quality products. Consistently delivering 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. Currently in New Zealand there is a shortage of experienced food microbiologists.

Paper title Food Microbiology
Paper code MICR331
Subject Microbiology
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,018.05
International Tuition Fees (NZD) $4,500.00

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Prerequisite
MICR 221
Schedule C
Science
Eligibility
Appropriate for students studying Microbiology, Food Science, Health Sciences, Human Nutrition or Public Health
Contact
Professor Phil Bremer: phil.bremer@otago.ac.nz
Dr Robin Simmonds: robin.simmonds@otago.ac.nz
Teaching staff
Convenors: Professor Phil Bremer (Department of Food Science) and Dr Robin Simmonds
Other Lecturer: Dr Roslyn Kemp
Paper Structure
Lectures address the following issues:
  • What pathogenic microorganisms may be present in food
  • Food intolerance and food allergies
  • 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%
Teaching Arrangements
There are two lectures per week for all weeks of the first semester. There may be two laboratory sessions per week, with each laboratory session divided into two streams to create timetable flexibility for students. Students can leave labs to attend lectures if required. The laboratory classes run in weeks 9-12 of the first semester.
Textbooks
Text books are not required for this paper.
There are excellent web-based resources, and the University Science Library has an extensive collection of relevant material.
Graduate Attributes Emphasised
Communication, Critical thinking, Environmental literacy, Research, Teamwork.
View more information about Otago's graduate attributes.
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

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Timetable

First Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
L1 Thursday 09:00-09:50 9-15, 17-22
Friday 11:00-11:50 9-14, 17-22

Practical

Stream Days Times Weeks
Attend
P1 Tuesday 14:00-17:50 18-21
Wednesday 09:00-17:50 18-21

The fundamentals of food microbiology and its importance to the community; food preservation; food allergies; food-borne infections; the microbiological analysis of foods including data interpretation.

Food production is New Zealand's biggest commercial operation. Its success is dependent on the consistent delivery of high quality products. Consistently delivering 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. Currently in New Zealand there is a shortage of experienced food microbiologists.

Paper title Food Microbiology
Paper code MICR331
Subject Microbiology
EFTS 0.1500
Points 18 points
Teaching period First Semester
Domestic Tuition Fees (NZD) $1,038.45
International Tuition Fees (NZD) $4,680.00

^ Top of page

Prerequisite
MICR 221
Schedule C
Science
Eligibility
Appropriate for students studying Microbiology, Food Science, Health Sciences, Human Nutrition or Public Health.
Contact
Professor Phil Bremer: phil.bremer@otago.ac.nz
Dr Robin Simmonds: robin.simmonds@otago.ac.nz
Teaching staff
Convenors: Professor Phil Bremer (Department of Food Science) and Dr Robin Simmonds
Other Lecturer: Dr Roslyn Kemp
Paper Structure
Lectures address the following issues:
  • What pathogenic microorganisms may be present in food
  • Food intolerance and food allergies
  • 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%
Teaching Arrangements
There are two lectures per week for all weeks of the first semester. There may be two laboratory sessions per week, with each laboratory session divided into two streams to create timetable flexibility for students. Students can leave labs to attend lectures if required. The laboratory classes run in weeks 9-12 of the first semester.
Textbooks
Text books are not required for this paper.
There are excellent web-based resources, and the University Science Library has an extensive collection of relevant material.
Graduate Attributes Emphasised
Communication, Critical thinking, Environmental literacy, Research, Teamwork.
View more information about Otago's graduate attributes.
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

^ Top of page

Timetable

First Semester

Location
Dunedin
Teaching method
This paper is taught On Campus
Learning management system
Blackboard

Lecture

Stream Days Times Weeks
Attend
L1 Thursday 09:00-09:50 9-13, 15-22
Friday 11:00-11:50 9-12, 15-22

Practical

Stream Days Times Weeks
Attend
P1 Tuesday 14:00-17:50 18-21
Wednesday 09:00-17:50 18-21