This unit discusses food as a habitat, the principles involved in microbiological spoilage of foods, micro-organisms of public health significance that cause food-borne illness, food safety and aspects of food preservation. Microbiological testing of foods is considered using current standard methods. The industrial microbiology section examines how micro-organisms are obtained, handled and maintained in industry and discusses the application of genetically modified micro-organisms. Fermentation modes and kinetic models are discussed using batch and continuous growth. Scale up and downstream processes of industrial fermentations and the role of micro-organisms in producing substances of... -- Course Website
Instructor: Associate Professor Jenny Mosse (Gippsland); Professor Gary Dykes (Sunway)
Prerequisites: BTH2722 or MIC2011
