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|
|Teaching period||First Semester|
|Domestic Tuition Fees (NZD)||$1,059.15|
|International Tuition Fees (NZD)||$4,914.00|
- MICR 221
- Schedule C
- 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
- 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 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
- Appropriate for students studying Microbiology, Food Science, Health Sciences, Human Nutrition or Public Health.
- Professor Phil Bremer: email@example.com
Dr Robin Simmonds: firstname.lastname@example.org
- More information link
- View more information about MICR 331
- Teaching staff
- Convenors: Professor Phil Bremer (Department
of Food Science) and Dr Robin Simmonds
Other Lecturer: Dr Roslyn Kemp