Overview

In this unit, you will gain a complex understanding of food as a habitat, the principles involved in microbiological spoilage of foods, microorganisms of public health significance that cause food-borne illness, food safety and aspects of food preservation, useful microorganisms, and microbiological testing of foods. In this unit, we will … For more content click the Read More button below.

Offerings

S1-01-MALAYSIA-ON-CAMPUS

Rules

Enrolment Rule

Contacts

Chief Examiner(s)

Associate Professor Choo Wee Sim

Unit Coordinator(s)

Associate Professor Choo Wee Sim

Notes

This unit is part of a transformation project to further improve the learner experience.  Learning outcomes and the assessment regime will be updated by the end of 2023.

Learning outcomes

On successful completion of this unit, you should be able to:
1.

Analyse the roles and impacts of microorganisms, including probiotics, in food production, spoilage, and food-borne illnesses;

2.

Analyse and assess the principles of microbiological spoilage, control strategies, and the role and impact of microbiological criteria in food safety within the food industry;

3.

Investigate the approaches for laboratory identification of microorganisms in food contamination, and provide examples representing the breadth of these identifications;

4.

Compare and contrast various fermentation processes, and the downstream processes of industrial fermentations;

5.

Evaluate the application of industrial microbiology for producing new high-value products of commercial importance;

6.

Assess the contribution of food and industrial microbiology practices towards achieving the United Nations Sustainable development goals.

Teaching approach

Active learning

Assessment

1 - Laboratory report
2 - Group report

Scheduled and non-scheduled teaching activities

Laboratories
Lectures
Workshops

Workload requirements

Workload

Learning resources

Required resources

Availability in areas of study

Applied microbiology