ENVB30110

Learning Outcomes:

On completion of this course the student should be able to:
1) Give an account of the methods used to enumerate and identify microorganisms in food;
2) Describe the factors affecting microbial growth and relate these to food spoilage and preservation;
3) Identify and describe the main pathogens associated with the food chain and demonstrate an understanding of how food-borne outbreaks can occur;
4) Demonstrate an understanding of the mechanism of action of the main groups of antibiotics and how bacteria can become resistant to them;
5) Describe the application of microorganisms in food production;
6) Describe the role and significance of the microbiome in animal and human health
7) Safely work in a microbiology laboratory

Student Effort Hours:

Approaches to Teaching and Learning:

Requirements, Exclusions and Recommendations

It is recommended that students taking this module have successfully completed MICR 20010 Agricultural Microbiology or a similar stage 2 microbiology module.

Module Requisites and Incompatibles

Assessment Strategy

Feedback Strategy/Strategies

• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment

How will my Feedback be Delivered?

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