SDG Detail

BIOSCI 348 : Food and Industrial Microbiology

Undergraduate course

Project description

Food and industrial microbiology is one of the most exciting and applied aspects of microbiology and is a rapidly growing field of study due to the increasing world demand for high quality, sustainable food products that last on supermarket shelves, present more attractive and healthier properties, and cost less to the consumers. This field is of great importance for New Zealand as the economy is largely dependent on agricultural based products. Therefore, this course is designed to meet the needs of the food industry today, especially in New Zealand, covering both beneficial and negative aspects of microorganisms in food and industrial processes.

Year 2022

Location New Zealand

Organization University of Auckland

Project aims

The aims of this course are to expand your theoretical and practical knowledge of food and industrial microbiology by introducing key concepts and drawing on recent advancements in the primary literature, helping you to develop basic skills that will enable you to work in this field. It is a key course within the Food Science pathway and also links into the Biological Sciences Microbiology pathway. Course Requirements

Project outcome

By the end of this course, students will be able to: Gain accurate practical skills in identification, growth and handling of microorganisms (Capability 1, 2, 3 and 4) Use these practical skills to solve microbiology questions, such as calculate microbial growth parameters and determine the quantities of growth substrates required to grow a defined biomass of microbial cells from experimental data (Capability 1, 2, 3 and 4) Describe how microorganisms can pose a threat to the production and supply of safe food products and explain how these risks can be managed (Capability 1, 2, 3 and 4) Describe, using examples, beneficial ways in which microorganisms can be used to create high value products (Capability 1, 2, 3 and 4) Evaluate information and data critically to suggest solutions to problems facing the food and industrial microbiology sector (Capability 1, 2, 3 and 4) Describe current advances in the production of products by microorganisms and explain how these advances may benefit industry and the environment (Capability 1, 2, 3, 4, 5 and 6) Be able to incorporate knowledge and understanding from practical and theoretical course components into discussions of microbiological concepts (Capability 1, 2, 3, 4 and 5)