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Food MicrobiologyWhat is it?Food microbiology concerns the interaction between microorganisms, food and US, the community. It covers foodborne disease, food hygiene, food spoilage, fermented foods and beverages, use of microorganisms to produce food ingredients and processing aids, microbiological aspects of quality control, conventional and novel methods for the microbiological analysis of foods, and aspects of food legislation. How can I study it?Major fundamental and technological advances in food microbiology have seen the area grow to such an extent that a single course cannot do it full justice. Hence, within the range of undergraduate and postgraduate programs offered by the Department, several relevant core and elective courses are available, including Food Microbiology, Quality Assurance and Control, Food Safety, Advanced Food Microbiology, and Analytical Microbiology. The Department also offers similar courses within a specialised coursework MSc degree in food microbiology. If you're interested in more details about each of the courses, course outlines are available. What are my career prospects?The food industry requires the skills of food microbiologists to oversee the microbiological stability and safety of their products and to participate in the research and development of new products and processes. Government departments employ food microbiologists in analytical laboratories, in the areas of food inspection and food legislation, and in research. Higher education and research institutions as well as technology-based companies employ food microbiologists to conduct research, while companies supplying the food industry with ingredients, processing aids or analytical technologies increasingly seek skilled personnel in areas of technical sales and service. Challenging independent career opportunities also exist in professional consulting. | |
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URL:
http://www.foodscience.unsw.edu.au |
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