FOOD SC 2502WT - Food Microbiology II

Waite Campus - Semester 2 - 2022

This course focuses on the significance of the presence and/or growth of microorganisms in foods and their importance in the production and safety of foods. Topics covered include: types of microorganisms found in food (beneficial, pathogenic and spoilage); the effect different environmental conditions have on microbial existence in foods and in food processing environments; public health aspects of food microbiology; applications of microorganisms in food processing; and detection and enumeration of microorganisms of interest in food. The practical component of this course gives students the opportunity to develop hands-on skills in conventional and rapid methods for testing food products, including microbial indicators.

  • General Course Information
    Course Details
    Course Code FOOD SC 2502WT
    Course Food Microbiology II
    Coordinating Unit School of Agriculture, Food and Wine
    Term Semester 2
    Level Undergraduate
    Location/s Waite Campus
    Units 3
    Contact up to 6 hours per week
    Available for Study Abroad and Exchange Y
    Assumed Knowledge PLANT SC 2520WT
    Assessment online tests, practical report, research project, final exam
    Course Staff

    Course Coordinator: Dr Hayriye Bozkurt

    Course Timetable

    The full timetable of all activities for this course can be accessed from Course Planner.

  • Learning Outcomes
    Course Learning Outcomes

    Upon successful completion of the course, students should be able to:

    1 Discuss the common enumeration and identification techniques employed in food microbiology.
    2 Explain the methods used to control the growth of, promote or destroy microorganisms in foods.
    3 Describe the microorganisms and conditions which may cause foodborne diseases.
    4 Identify microorganisms that are responsible for spoilage of various food commodities.
    5 Apply information concerning a food and its environment to an analysis of the microbiological hazard associated with that food.
    University Graduate Attributes

    This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:

    University Graduate Attribute Course Learning Outcome(s)

    Attribute 1: Deep discipline knowledge and intellectual breadth

    Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.


    Attribute 2: Creative and critical thinking, and problem solving

    Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.


    Attribute 3: Teamwork and communication skills

    Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.


    Attribute 4: Professionalism and leadership readiness

    Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.


    Attribute 5: Intercultural and ethical competency

    Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.


    Attribute 7: Digital capabilities

    Graduates are well prepared for living, learning and working in a digital society.


    Attribute 8: Self-awareness and emotional intelligence

    Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.

  • Learning & Teaching Activities
    Learning & Teaching Modes

    No information currently available.


    No information currently available.

    Learning Activities Summary
    This course will cover the following topics in lectures, tutorials and practicals:

    • Classification of microorganisms in foods
    • Detection/enumeration of microorganisms in food
    • Factors affecting microbial growth
    • Food Spoilage
    • Fermentation of Food
    • Foodborne Illness
    • Foodborne Pathogens
      • Staphylococcus aureus
      • Clostridium botulinum
      • perfringens
      • Bacillus cereus
      • Listeria monocytogenes
      • Shiga toxin
      • Escherichia coli and Shigella sp.
      • Salmonella
      • Campylobacter
      • Yersinia
      • Vibrio
    • Viruses and Parasites
      • Norovirus
      • Hepatitis A
      • Coxiella burnetiid
      • Toxoplasma
    • Whole Genome Sequencing

    Specific Course Requirements
    A field trip to IMVS – Food and Environmental Laboratories is scheduled, subject to confirmation.
    This is situated in the Pathology SA building on Frome Road. On-site car parking is available in a U- Park site. Students are responsible for providing their own transport to the Laboratories

    Attendance at practicals is compulsory. White laboratory coats and closed-in shoes must be worn at all times during practical sessions. Long hair must be tied back.
  • Assessment

    The University's policy on Assessment for Coursework Programs is based on the following four principles:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
    Assessment Task Task Type Weighting Hurdle
    Learning Outcome Due
    Practical report Formative & Summative


    No 1,2,3,5 Week 10
    Online Quizzes x 4 Formative & Summative 20%
    (5% each)
    No 1-5 Weeks
    Research Project Formative & Summative 25% No 1,2,4 Outline
    Week 6
    Week 12
    Final Exam
    Summative 35% No 1-5 Exam Period
    Assessment Related Requirements
    Assessment Item with Hurdle or compulsory component
    % needed to meet hurdle or requirement to meet compulsory component Is additional assessment available if student does not meet hurdle requirement or compulsory component, if no please explain If additional assessment is available, explain what type
    Practical Report Attendance at practical sessions is compulsory. Students must sign their name on the class register at the commencement of the practical class. Students who miss assessed practicals because of illness, bereavement (or other compassionate grounds) or unavoidable commitments are eligible for Replacement Assessment. If it is not possible to arrange a replacement practical, then an assignment in lieu of the practical assessment piece will be arranged (replacement assessment).
    Assessment Detail
    Online Quizzes x4 (5% each total of 20%) Due Weeks 3,7,11,13
    Students will complete four online, timed quizzes during the semester (worth 5% each). Quizzes will consist of multiple choice and short answer questions. The quizzes are focused on testing knowledge and application of the theory and legislation related to ensuring food quality, safety and compliance with regulations.

    Practical Report (20%)
    Students attend weekly practicals on specific topic areas related to food microbiology. Students are required to complete a report about 1) Comparison of Enumeration Methods and 2) Factors Affecting Microbial Growth. The format will involve answering questions with short-moderate length answers. Students will be given a rubric to guide them. The practical report focuses on their knowledge on the application and interpretation of the methodology in the practical classes.

    Research Project – 2000 word written report (25%: 10% outline and 15% final report)
    Students are required to work through a ‘real-life’ project researching and describing all the microbiological aspects, including standard micro quality control measures that a food industry needs to address when developing a new food product. Food product assigned in Week 1.

    Two tutorial sessions are devoted to class discussion on this research project, during which time students have the opportunity to ask questions and receive formative review of their progress. An outline of the project report is due in Week 6 and students receive feedback on their progress. The final research report is due in Week 12.

    Final 2-hour Written Exam (35%)
    The final theory exam examines all components of the course. It consists of multiple choice, case study and short answer questions, assessing the students’ knowledge, ability to apply knowledge and their critical analysis skills. This summative assessment contributes 35% to the overall course grade and assesses course learning outcomes 1-5.

    No information currently available.

    Course Grading

    Grades for your performance in this course will be awarded in accordance with the following scheme:

    M10 (Coursework Mark Scheme)
    Grade Mark Description
    FNS   Fail No Submission
    F 1-49 Fail
    P 50-64 Pass
    C 65-74 Credit
    D 75-84 Distinction
    HD 85-100 High Distinction
    CN   Continuing
    NFE   No Formal Examination
    RP   Result Pending

    Further details of the grades/results can be obtained from Examinations.

    Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

    Final results for this course will be made available through Access Adelaide.

  • Student Feedback

    The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

    SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy ( course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.

  • Student Support
  • Policies & Guidelines
  • Fraud Awareness

    Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student’s disciplinary procedures.

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