HFS2003 - Food Microbiology
|1.||Apply and integrate the principles and practices of food safety management to preparation, production, preservation, storage and distribution of food;|
|2.||Develop preparation and production techniques using the HACCP approach to ensure the production of safe, clean and hygienic food;|
|3.||Analyse different methods of preservation and propose appropriate methods of preservation, including the concept of hurdles to control safety and quality risks;|
|4.||Evaluate preparation and production processes in order to determine practical approaches to food safety; and|
|5.||Plan and design innovative food safety procedures for food services and industrial processors.|
|Assignment||Two written assignments on current issues relevant to food safety and food preservation (500 words each)||30%|
|Presentation||Oral presentation and report (1000 words) on a team case study||30%|
|Examination||Final Written Examination (2 hours, equal to 2000 words)||40%|
Where to next?
As part of a course
You can choose to study this unit as part of the following courses. Refer to the course page for information on how to structure your course to include this unit.
Study a single unit
This unit may be available as a single unit of study.
Find out more about how to apply for single units of study at VU.
VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.