FOOD2490/2657 - Analytical Microbiology (Interim)

NOTE: If 'Interim' appears after the course name, this outline is a DRAFT document.

SESSION 2, 2000

• Academic staff
  
• Outline
  
• Objectives
  
• Prerequisites
  
• Target students and career prospects
  
• Structure
  
• Assessment
  
• Texts and reference materials
  
• Lecture and Laboratory Program
  
• Assessment Items

Academic staff

Top

Outline

The purpose of this course is to give students theoretical and practical training in specialised and advanced technologies for microbiological analysis, particularly that of foods. The focus will be on contemporary nucleic acid-based molecular methods, electrophoretic techniques, immunoassays, impedimetric, and bioluminescence assays, facilitated culture and biochemical identification systems, and some of the more specialised cultural methods (e.g. spoilage fungi, stressed organisms). Protocols for evaluating the reliability and limitations of these technologies will be addressed, along with practical issues of sampling and interpretation of data.

Top

Objectives

Upon satisfactory completion of this course, students should have:

• gained in-depth theoretical and hands-on practical experience of a range of modern analytical techniques for the microbiological analysis of foods and microorganisms associated with foods

Top

Prerequisites

It is assumed that students will have an understanding of general and food microbiology.

Top

Target students and career prospects

The following students would find this course of value: undergraduate and graduate students in the areas of food science and technology, microbiology, biotechnology, as well as professionals in the food or allied industries and government agencies, who are concerned with the microbiological quality and safety of foods, and fermented foods and beverages. Food companies, consulting analytical laboratories and various government agencies at state, national and international levels employ food microbiologists.

Top

Structure

The course consists of lectures, discussion groups and laboratory classes totalling 4-6 hours contact per week, scheduled 2-5 PM Monday and 9 AM -12 noon Friday. Lectures will be held in Room G07, Building B8a, while laboratory sessions will be based in the teaching laboratory of Building C8a, and will involve use of equipment and facilities in the food microbiology research laboratories of the Department.

Top

Assessment

To pass the course, students MUST obtain a pass mark in each assignment and the final examination.
The final exam (2 hours duration) will consist of 20-25 short answer questions and be conducted as an informal examination on a negotiated date during the formal examination period. A detailed description of each assignment will be distributed and discussed during the first lecture session of the course.
Students who fail to attend at least 80% of classes may be refused permission to sit for examinations or other forms of assessment. Please consult the UNSW Student Guide 2000 for policy with respect to attendance, failure to sit for examinations and conditions for Special Consideration. Special consideration will only be granted in genuine, properly documented cases of hardship, such as recent bereavement or serious illness.

Top

Texts and reference materials

There is no single text that covers the range of material dealt with in this course. Reference will be made during most classes to key articles in the scientific literature, while each laboratory exercise contains a bibliography.
Some relevant texts include:

• Food Microbiology Fundamentals and Frontiers, M.P. Doyle, L.R. Beuchat and T.J. Montville (eds), ASM Press, Washington DC, 1997
  
• Foodborne Microorganisms of Public Health Significance, 5th Ed, A.D. Hocking et al. eds), AIFST (NSW Branch) Food Microbiology Group, Sydney, 1997
  
• Compendium of Methods for the Microbiological Examination of Foods, C. Vanderzant and D.F. Splitstoesser (eds), American Public Health Association, Washington DC, 1992
  
• Rapid Food Analysis and Hygiene Monitoring Kits, Instruments and Systems, P.-J. Raugel, Springer-Verlag, Berlin, 1999

At least one copy of many of these books is held by the Biomedical Library, while others are held in personal collections of Graham Fleet and/or Julian Cox. The latter are made available to students on VERY short-term loan. Copies of some key articles are available for borrowing from Ms Yvone El-Ghetany, Room 101, Building B8c, Food Science and Technology.

Top

Lecture and Laboratory Program

The dates and respective lecture and laboratory topics are listed below. Most lectures will be given by Professor Fleet or Dr Cox, with guest lectures from other departmental staff or external scientists on some topics. The laboratory classes will be conducted by Professor Fleet and Dr Cox with tutorial assistance as required. Note that some days and weeks will be devoted to lectures or laboratories only, while others will be a mix of the two formats.

Guest lecturers:

• GH: Dr Gillian Heard, FST, UNSW
  
• AH: Dr Ailsa Hocking, Food Science Australia
  
• PA: Dr Paul Attfield, Macquarie University

Assessment Items

An explanation of each of the assessment tasks follows:

1. Assignment: ecology and approach to isolation of a selected foodborne microorganism

Each student will be assigned a non-pathogenic foodborne microorganism, and undertake a review of its properties, ecology, and methods for its isolation. The assignment should be approximately 3000 words in length, and should be presented in the style of a review article in an appropriate scientific journal.

2. Mini-review: technology

Each student will be assigned one technology for the microbiological analysis of foods, and prepare a mini-review of that technology and its applications. The assignment should be approximately 3000 words in length, and should be presented in the style of a review article in an appropriate scientific journal.

3. Mid-Session examination

This examination will consist of 10 short answer questions, covering lecture and/or practical material up to Week 6. The examination will be held during a class session on the date indicated in the lecture program.

4. Final examination

The final examination will consist of 25 short answer questions, covering the breadth of the course. It will be held during the final examination period, on a date to be negotiated with the class.

Academic Misconduct (Plagiarism)

Plagiarism policy

Top of Page