This unit focuses primarily on food spoilage, and covers processing methods, spoilage organisms, foodborne diseases, laboratory testing and management strategies. Examples of pathogens studied include Salmonella, E. coli, Hepatitis A, Vibrio vulnificus, Campylobacter and Clostridium botulinum. The concepts of Hazard Analysis, Critical Control Point (HACCP) are introduced. The unit aims to provide students with a solid grounding in the role of micro-organisms as agents of food spoilage, introduce students to microbiological analytical techniques and their application to food, environmental and clinical samples and educate students on the formulation of management and risk assessment... -- Course Website
Instructor: Professor Thomas Riley and Steve Munyard (PathWest)
Prerequisites: enrolment in the Master of Food Science
