Course coordinator
Professor Mark Turner
Consultation is by appointment. To make an appointment, please email.
Course overview
- Study period
- Semester 1, 2025 (24/02/2025 - 21/06/2025)
- Study level
- Undergraduate
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Agriculture and Food Sustainability School
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 (WGS) and real-time PCR are investigated. It also examines spores, biofilms and problems and applications of bacteriophages. Practical components may include organic acid preservation of yeast in apple juice, extension of shelf-life using carbon dioxide, decimal reduction of bacteria using heat, the isolation and identification of food bacteria using 16s rDNA PCR, DNA sequencing and bioinformatics.
Food Microbiology II is a diverse course in applied microbiology which explores a range of topics includingﾠfood spoilage, preservation, fermentation (including precision fermentation and microbes as alternative protein), bacteriophages and defense systems (CRISPR-Cas), rapid detection methods, food bacteria identification using DNA sequencing, whole genome sequencing for tracking the source of foodborne outbreaks, spores and biofilms. The course will have practicals for the first half of semester and then tutorials for the other half of semester (i.e. it won't have tutorials and practicals in the same week). The practicals will involve wet-lab work that closely align with the topics covered during the lectures. The tutorials will provide time for the student group poster preparation work. The 2 main textbooks used in this course are electronic books (e-books) available free for students through the UQ library.
Course requirements
Assumed background
An understanding of basic microbiology through completion of a previous course in general microbiology or food microbiology such asﾠsuch as Microbiology andﾠImmunologyﾠ(MICR2000) or Food Microbiology I (MICR2001) is recommended, but not essential.
Recommended prerequisites
We recommend completing the following courses before enrolling in this one:
MICR2001
Incompatible
You can't enrol in this course if you've already completed the following:
MICR7001 (co-taught)
Jointly taught details
This course is jointly-taught with:
This course is co-taught with MICR7001. The two courses have entirely different tutorials and MICR7001 will have 3 additional 1-hr lectures on different topics. The practicals are the same for both courses. The assessment is different for the two courses.
Course contact
Course staff
Lecturer
Professor Mark Turner
Dr Yosephine Gumulya
Timetable
The timetable for this course is available on the UQ Public Timetable.
Aims and outcomes
1. Analyze the mechanisms by which microorganisms cause food spoilage or be useful in fermentation, and design strategies to control foodborne microbes using rapid methods.
2. Evaluate the basis of molecular techniques and their use in tracking foodborne outbreaks and other food applications.
3. Demonstrate an understanding of techniques to effectively work in a food microbiology laboratory using cultural and molecular methods.
4. Collaboratively create a research poster that evaluates and compares the accuracy and reliability of different rapid testing methods in food microbiology.
Learning outcomes
After successfully completing this course you should be able to:
LO1.
Describe how microorganisms can cause food spoilage and be useful using fermentation, and how we can control and detect food microbes quickly using rapid methods.
LO2.
Explore and analyse various techniques and topics of importance to food microbiology including whole genome sequencing, fermentation failure causes, bacterial spores and biofilms, and precision fermentation.
LO3.
Evaluate laboratory methods (culture-based and molecular-based) for the microbiological analysis of foods.
LO4.
Work effectively as a group to investigate rapid testing methods in food microbiology.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Examination |
In-semester exam
|
30% |
9/04/2025 2:00 pm
Week 7 - during Lecture time Venue: Bldg 11A - Room 110/111 |
| Poster |
Poster Presentation Assignment
|
25% |
29/05/2025 2:00 pm
During the tutorial class |
| Examination |
Final Examination
|
45% |
End of Semester Exam Period 7/06/2025 - 21/06/2025 |
A hurdle is an assessment requirement that must be satisfied in order to receive a specific grade for the course. Check the assessment details for more information about hurdle requirements.
Assessment details
In-semester exam
- Identity Verified
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 30%
- Due date
9/04/2025 2:00 pm
Week 7 - during Lecture time
Venue: Bldg 11A - Room 110/111
- Learning outcomes
- L01
Task description
This exam will examine knowledge and understanding of material delivered in specific lectures.
It will consist of multiple-choice and short answer/essay questions.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Exam details
| Planning time | no planning time minutes |
|---|---|
| Duration | 90 minutes |
| Calculator options | (In person) Casio FX82 series only or UQ approved and labelled calculator |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Poster Presentation Assignment
- Team or group-based
- In-person
- Mode
- Product/ Artefact/ Multimedia
- Category
- Poster
- Weight
- 25%
- Due date
29/05/2025 2:00 pm
During the tutorial class
- Learning outcomes
- L04
Task description
Students will be asked to form groups of 4, and will be allocated ONE rapid microbial technique to investigate. The assignment will be to design a poster that includes: i) the principles; ii) required instrumentation; iii) applications; iv) advantages; and v) disadvantages of the technique. Where applicable, students should aim to have at least 4 key points per section. Referencing all literature resources used for the poster is required. The posters should be A0 in size and clearly and logically set out and should be readable from a distance of 1 to 1.5m. During the face-to-face class the course coordinator will be available to answer questions and guide your group.
All posters will then be presented by the groups at a 'mini-conference' during the tutorial class (location will be advised). Attendance by all members at the Poster session is compulsory. Questions will be asked by the course coordinator and teaching support staff to clarify points and to test understanding.
This task has been designed to be challenging, authentic and complex. Whilst students may use AI and/or MT technologies, successful completion of assessment in this course will require students to critically engage in specific contexts and tasks for which artificial intelligence will provide only limited support and guidance.
A failure to reference generative AI or MT use may constitute student misconduct under the Student Code of Conduct.
To pass this assessment, students will be required to demonstrate detailed comprehension of their written submission independent of AI and MT tools.
Submission guidelines
In hard copy as a poster and to the lecturers during the assigned assessment time.
Students MUST be present at their poster during assessment. Non-attendance constitutes grounds for zero mark.
Deferral or extension
You cannot defer or apply for an extension for this assessment.
Final Examination
- Hurdle
- Identity Verified
- In-person
- Mode
- Written
- Category
- Examination
- Weight
- 45%
- Due date
End of Semester Exam Period
7/06/2025 - 21/06/2025
- Learning outcomes
- L02, L03
Task description
The final exam will contain a mix of short answer and short essay questions.
Students must attend the end of semester exam in person, it will be held on-campus. Have your UQ student ID card available for all your exams.
This assessment task is to be completed in-person. The use of generative Artificial Intelligence (AI) or Machine Translation (MT) tools will not be permitted. Any attempted use of AI or MT may constitute student misconduct under the Student Code of Conduct.
Hurdle requirements
Refer to Additional Course Grading Information / Course Grading Rules and Assessment Hurdles for details on the hurdle.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 120 minutes |
| Calculator options | (In person) Casio FX82 series only or UQ approved and labelled calculator |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Description |
|---|---|
| 1 (Low Fail) |
Absence of evidence of achievement of course learning outcomes. Course grade description: 0 - 34% |
| 2 (Fail) |
Minimal evidence of achievement of course learning outcomes. Course grade description: 35 - 46% |
| 3 (Marginal Fail) |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: 47% - 49% OR failure to meet course hurdle requirement. |
| 4 (Pass) |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: 50 - 64% |
| 5 (Credit) |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: 65 - 74% |
| 6 (Distinction) |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: 75 - 84% |
| 7 (High Distinction) |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: 85 - 100% |
Additional course grading information
COURSE GRADING RULES AND ASSESSMENT HURDLES:
Students must score a passing grade in the Final Exam to pass this course.
If a student obtains an overall percentage greater than the cut-offs set to achieve a 4 or higher for the course based on marks from a combination of progressive assessment and the final exam and the student does NOT score a pass mark for the Final Exam, they are unable to achieve a grade higher than a 3 (failing grade) for the course.
Supplementary assessment
Supplementary assessment is available for this course.
Additional assessment information
Assignment writing
You must not re-use past work from previous assessments in your assignments. You are encouraged to:
- read the instructions for assignments carefully and ensure that you address all the requirements,
- refer to references both in the readings and beyond, and cite references in the appropriate manner,
- reflect on your own experience and provide insight and critical thinking,
- write clearly and concisely.
Turnitin Assignments
Assignments that are required to be submitted through TurnItIn, must only be uploaded to the assessment specific Turnitin link on the relevant course Blackboard site. ﾠIf you submit any version of your assessment item to any other Turnitin link, this is considered cheating, and you will be held liable for this action.
Release of marks
Unless specifically indicated by the course coordinator, every attempt will be made to have the results for progressive assessment available within 3 weeks of submission. For items of assessment submitted in the last 2 weeks of the semester, the results will not be available until grades release day. Results and feedback availability will be advised to you by email or announced via the course Blackboard site.
Re-mark Applications – refer to the University's Re-mark Policy to check your eligibility.
Remark applications will not be considered without first having contacted your Course Co-ordinator.
Information for students can be found at : https://my.uq.edu.au/information-and-services/manage-my-program/exams-and-assessment/querying-result
Deferred and Supplementary assessment (including Deferred Examinations)
Deferred and Supplementary information can be located on the my.UQ website
Learning resources
You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.
Library resources
Find the required and recommended resources for this course on the UQ Library website.
Additional learning resources information
Lecture notes will be available on the course Blackboard site.
Lectures will be recorded. Some tutorials will be recorded, specifically introductory explanations to the assessment.
You will need to bring your own laboratory coat and safety glasses to all practical classes - these can be purchased from the UQ Book Shop. You must also make sure that you wear shoes that cover your feet (ie. no thongs or sandals) for all practical classes. If you fail to meet these requirements, you will not be allowed to participate in practical classes.ﾠ
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Multiple weeks From Week 1 To Week 13 |
Lecture |
Course material delivery Lectures containing the course material will be delivered each week by several different people with expertise in various areas. In these lectures there may be activities and discussions. Learning outcomes: L01, L02, L03, L04 |
Multiple weeks From Week 1 To Week 6 |
Practical |
Hands-on experiments. These are 3 hour lab-based practicals which will give you technical skills in a number of different food microbiology related and molecular experiments. These will run in half the semester with tutorials in the other half. Learning outcomes: L01, L03 |
Multiple weeks From Week 8 To Week 13 |
Team Based Learning |
Poster group work These tutorials will allow group work and discussion for the poster assessment item. These will run in half the semester with practicals in the other half. Learning outcomes: L04 |
Policies and procedures
University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:
- Student Code of Conduct Policy
- Student Integrity and Misconduct Policy and Procedure
- Assessment Procedure
- Examinations Procedure
- Reasonable Adjustments - Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.