Food Microbiology II (MICR3860)
Information valid for Semester 1, 2018
Course level
Undergraduate
Faculty
School
Agriculture Food Sciences Schl
Units
2
Duration
One Semester
Delivery mode
Internal
Class hours
2 Lecture hours
2 Tutorial hours
3 Practical or Laboratory hours
Incompatible
MICR7003
Recommended prerequisite
MICR2001
Assessment methods
Poster, mid-semester examination and final examination
Course enquiries
Study Abroad
This course is pre-approved for Study Abroad and Exchange students.
Current course offerings
| Course offerings | Location | Mode | Course Profile |
| Semester 1, 2025 (24/02/2025 - 21/06/2025) | St Lucia | In Person | Course Profile |
Please Note: Course profiles marked as not available may still be in development.
Course description
Explores food preservation, spoilage, fermentation microbes and processes as well as rapid microbe detection methods. Molecular (DNA) methods relevant to food microbiology including genotyping, genomics and real-time PCR are investigated. It also examines the field of probiotics, spores, biolfilms and problems and applications of bacteriophages. Practical components may include chemical preservation, yoghurt fermentation, the isolation and identification of food bacteria using PCR, DNA sequencing, bioinformatics and real-time PCR.
