Units
Applied Microbiology 2: Food and Quality Assurance
Unit code: LQB687
Contact hours: 4 per week
Credit points: 12
Information about fees and unit costs
Food microbiology and quality assurance constitute potential areas of employment for graduates. Many aspects of these disciplines are important in public health and operational management, Understanding fundamental concepts and their correct application are critical for food safety and management of both food-, and non-food-based operations. This unit with content in applied food microbiology and quality systems, builds on the introduction to food microbiology provided in earlier units. The aim of this unit it to gain advanced knowledge and expertise in food microbiology and fundamental quality assurance principles suitable for application in food and other (bio)technology-based industries.
Availability
| Semester | Available |
|---|---|
| 2013 Semester 2 | Yes |
Sample subject outline - Semester 2 2013
Note: Subject outlines often change before the semester begins. Below is a sample outline.
Rationale
Food microbiology and quality assurance constitute potential areas of employment for graduates. Many aspects of these disciplines are important in public health and operational management, Understanding fundamental concepts and their correct application are critical for food safety and management of both food-, and non-food-based operations. This unit with content in applied food microbiology and quality systems, builds on the introduction to food microbiology provided in earlier units.
Aims
To gain advanced knowledge and expertise in food microbiology and fundamental quality assurance principles suitable for application in food and other (bio)technology-based industries.
Objectives
Upon successful completion of this unit, you should be able to:
1. Understand the microbial ecology of foods, food-borne microorganisms of public health significance, their influence on safety and spoilage, the application of preservation methods and quality systems in food safety and (bio)technology-based product production and testing.
2. Understand and appreciate applications and types of quality assurance systems, frameworks and regulatory schemes, including component standards and risk assessment applications, to foster capabilities for potential roles and/or participation within a variety of quality systems.
3. Appreciate and understand microbial fermentation processes and associated monitoring of processes and products.
4. Demonstrate expertise in food sampling and microbiological analyses including isolation and identification of microorganisms from foods and a practical awareness of detection methods and their applications.
Content
Major topics covered:
Food Microbiology
Food borne disease and food spoilage
Microbial Ecology of Foods
Quality Assurance:
Specific skills to be acquired:
Graduate capabilities being developed:
Approaches to Teaching and Learning
Information will be provided in a series of Powerpoint presentations, experimental exercises and practicals, normally in the pattern of formal lectures and practical sessions each week. Assessments are designed to encourage critical thinking, practical understanding and approaches to real-world scenarios through application of theoretical and hands-on skills, as well as self-directed learning. Information search and retrieval skills will be encouraged and supported through self-directed learning and provision of information electronically with direction to key references.
You will be encouraged to develop a professional approach in laboratory sessions and be trained in safe work practice while in a microbiological PC2 laboratory.
Assessment
Formative assessment will be applied throughout the semester via the following methods:
Summative assessment will be applied via the following methods:
Assessment name:
Examination (Theory)
Description:
Summative, covering material presented both in lectures and practicals. Multiple-choice, true-false, short answer and essay questions.
Relates to objectives:
1, 2, 3.
Weight:
40%
Internal or external:
Internal
Group or individual:
Individual
Due date:
Exam Period
Assessment name:
Project (applied)
Description:
Formative and summative. Laboratory-based group research project:based on theory and techniques presented in practicals-including a written report, a brief associated literature review and an oral group presentaton.
Relates to objectives:
1, 2, 4.
Weight:
10%
Internal or external:
Internal
Group or individual:
Group
Due date:
Weeks 11-13
Assessment name:
Problem Solving Task
Description:
Formative and summative. Produce a conceptual plan of a quality system and assurance principles application within food-or student-oriented industry.
Relates to objectives:
1, 2, 4.
Weight:
15%
Internal or external:
Internal
Group or individual:
Individual
Due date:
Mid Semester
Assessment name:
Laboratory/Practical
Description:
(A) Assessment Name: Mid-semester practical progress examination
Description: Summative. Covering techniques, interpretation of experimental results and theory of microbial procedures (covered prior to mid-semester).
Relates to learning outcomes: 1, 2, 3, 4.
Weight: 10
Due date: Weeks mid-semester.
Internal/external: Internal
Individual/group: Individual
(B) Assessment Name: Final practical examination
Description: Summative. Covering techniques, interpretation of experimental results and theory of microbial procedures.
Relates to learning outcomes: 1, 2, 3, 4.
Weight: 15
Due date: Final weeks of semester.
Internal/external: Internal
Individual/group: Individual
Relates to objectives:
1, 2, 3, 4.
Weight:
25%
Internal or external:
Internal
Group or individual:
Individual
Due date:
See below
Assessment name:
Log/Workbook
Description:
Formative. Includes completion of practical notebook and submission of associated completed laboratory-based group research project, group peer assessment proforma and a curriculum vitae.
Relates to objectives:
1, 2, 3, 4.
Weight:
10%
Internal or external:
Internal
Group or individual:
Individual
Due date:
End Semester
Academic Honesty
QUT is committed to maintaining high academic standards to protect the value of its qualifications. To assist you in assuring the academic integrity of your assessment you are encouraged to make use of the support materials and services available to help you consider and check your assessment items. Important information about the university's approach to academic integrity of assessment is on your unit Blackboard site.
A breach of academic integrity is regarded as Student Misconduct and can lead to the imposition of penalties.
Resource materials
Texts (recommended, not required):
References:
Equipment, personal protective clothing
1. Laboratory coat
2. Enclosed shoes
Risk assessment statement
This unit includes a laboratory component. In order that you become proficient in necessary practical skills, you will be trained in the handling of equipment, materials and specimens normally associated with this discipline. You will be provided with the latest edition of a comprehensive safety booklet pertinent to life sciences laboratories and specifically to this unit, and you will be required to adhere to the safety procedures detailed in it. You are referred to the university's health and safety web site
If you have an underlying health condition you are encouraged to consult the lecturer in charge of the unit, as you may be required to take additional precautions on occasions.
Disclaimer - Offer of some units is subject to viability, and information in these Unit Outlines is subject to change prior to commencement of semester.
Last modified: 08-Oct-2012
