FST3711 - Food and industrial microbiology

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 explore industrial microbiology on how microorganisms are obtained, handled and maintained in producing substances of industrial importance such as vaccines, antibiotics, protein therapeutics, single cell protein and biofuel. You will gain understanding of various fermentation modes, kinetic models and downstream processes of industrial fermentations. Overall, this unit will cover the United Nations Sustainable Development Goals related to zero hunger, good health and well-being, responsible consumption and production, and affordable and clean energy.

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:

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

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;

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

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

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

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

Teaching approach

Active learning

The unit focuses on the theoretical and practical aspects of food microbiology. During workshops, various case based studies and problem-based learning 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 industrial microbiology are covered. During practical sessions, you will learn lab-based identification of microorganisms and the role of microorganisms in food production.

Assessment

1 - Laboratory report

2 - Group report

Scheduled and non-scheduled teaching activities

Laboratories

Lectures

Workshops

Workload requirements

Workload

Learning resources

Required resources

Lecture notes - PDF files of all lecture notes are provided prior to the lecture presentation and all additional details to it as required.

Lecture recordings - Following the lecture, the recording is uploaded on Moodle for future reference.

Audio-visual recordings - The lecture recording is converted into Panopto recording and uploaded on Moodle for further reference.

Text book for reference - Textbooks are recommended and listed at the start of the unit and you are encouraged to purchase the recommended ones, however this is not compulsory. All required reading materials including reference papers, manuscripts and lab manuals are uploaded on Moodle for you.

Lab demonstrations - The lab manual is complete with all details on every experiment, precautions and procedures. Also, we upload on Moodle systematic details on the procedures as PowerPoint Slides and video recordings for you to better understand the procedures to be followed in the lab.

Availability in areas of study

Applied microbiology