BIOSCI 348 : Food and Industrial Microbiology


2023 Semester Two (1235) (15 POINTS)

Course Prescription

The use and scientific fundamentals of micro-organisms in the production of foods and food additives, nutriceuticals and probiotics. Molecular and applied aspects of the fermentation processes for beer and wine including aroma generation and analysis. Microbial food spoilage, pathogens involved, food safety and quality control.

Course Overview

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.

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

Prerequisite: BIOSCI 106 and 15 points from BIOSCI 204, MEDSCI 202

Capabilities Developed in this Course

Capability 1: Disciplinary Knowledge and Practice
Capability 2: Critical Thinking
Capability 3: Solution Seeking
Capability 4: Communication and Engagement
Capability 5: Independence and Integrity
Capability 6: Social and Environmental Responsibilities
Graduate Profile: Bachelor of Science

Learning Outcomes

By the end of this course, students will be able to:
  1. Gain accurate practical skills in identification, growth and handling of microorganisms (Capability 1, 2, 3 and 4)
  2. 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)
  3. 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)
  4. Describe, using examples, beneficial ways in which microorganisms can be used to create high value products (Capability 1, 2, 3 and 4)
  5. Evaluate information and data critically to suggest solutions to problems facing the food and industrial microbiology sector (Capability 1, 2, 3 and 4)
  6. 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)
  7. 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)


Assessment Type Percentage Classification
Final Exam 50% Individual Examination
Test 20% Individual Test
Laboratories 15% Individual Coursework
Reports 15% Individual Coursework
Assessment Type Learning Outcome Addressed
1 2 3 4 5 6 7
Final Exam
The practical and theory components of the course must be passed separately to pass the course.

The course assessment includes may include an evening test; the date and time for the test is published in the BIOSCI 348 Canvas course


Tuākana Science is a multi-faceted programme for Māori and Pacific students providing topic specific tutorials, one-on-one sessions, test and exam preparation and more. Explore your options at

For more information and to find contact details for the School of Biological Sciences Tuākana coordinator, please see

Special Requirements

Attendance at practical laboratories is compulsory unless prior permission has been granted. You will require your own lab coat to participate in the practical laboratories. The fourth laboratory requires participation for one full day in the mid-semester break. 

Workload Expectations

This course is a standard 15 point course and students are expected to spend 10 hours per week involved in each 15 point course that they are enrolled in.

For this course, you can expect 32 hours of lectures, two 1 hour tutorials, 19 hours of practical laboratories, 30 hours of reading and thinking about the content and 50 hours of work on assignments and/or test preparation.

Delivery Mode

Campus Experience

Attendance is expected at labs to complete practical components of the course.

We strongly recommend lecture attendance, but they will also be available as recordings. Other learning activities including labs will not be available as recordings.

The activities for the course are scheduled as a standard weekly timetable.

Learning Resources

Course materials are made available in a learning and collaboration tool called Canvas which also includes reading lists and lecture recordings (where available).

Please remember that the recording of any class on a personal device requires the permission of the instructor.

Text Book: RAY B & BHUNIA A: 2014 Fundamental Food Microbiology 5th edition: CRC Press.

Student Feedback

During the course Class Representatives in each class can take feedback to the staff responsible for the course and staff-student consultative committees.

At the end of the course students will be invited to give feedback on the course and teaching through a tool called SET or Qualtrics. The lecturers and course co-ordinators will consider all feedback.

Your feedback helps to improve the course and its delivery for all students.

Staff welcome feedback on the course throughout the semester, including the SET evaluations. Please contact your course coordinator or student representative at any time with your feedback

Academic Integrity

The University of Auckland will not tolerate cheating, or assisting others to cheat, and views cheating in coursework as a serious academic offence. The work that a student submits for grading must be the student's own work, reflecting their learning. Where work from other sources is used, it must be properly acknowledged and referenced. This requirement also applies to sources on the internet. A student's assessed work may be reviewed against online source material using computerised detection mechanisms.

Class Representatives

Class representatives are students tasked with representing student issues to departments, faculties, and the wider university. If you have a complaint about this course, please contact your class rep who will know how to raise it in the right channels. See your departmental noticeboard for contact details for your class reps.


The content and delivery of content in this course are protected by copyright. Material belonging to others may have been used in this course and copied by and solely for the educational purposes of the University under license.

You may copy the course content for the purposes of private study or research, but you may not upload onto any third party site, make a further copy or sell, alter or further reproduce or distribute any part of the course content to another person.

Inclusive Learning

All students are asked to discuss any impairment related requirements privately, face to face and/or in written form with the course coordinator, lecturer or tutor.

Student Disability Services also provides support for students with a wide range of impairments, both visible and invisible, to succeed and excel at the University. For more information and contact details, please visit the Student Disability Services’ website

Special Circumstances

If your ability to complete assessed coursework is affected by illness or other personal circumstances outside of your control, contact a member of teaching staff as soon as possible before the assessment is due.

If your personal circumstances significantly affect your performance, or preparation, for an exam or eligible written test, refer to the University’s aegrotat or compassionate consideration page

This should be done as soon as possible and no later than seven days after the affected test or exam date.

Learning Continuity

In the event of an unexpected disruption, we undertake to maintain the continuity and standard of teaching and learning in all your courses throughout the year. If there are unexpected disruptions the University has contingency plans to ensure that access to your course continues and course assessment continues to meet the principles of the University’s assessment policy. Some adjustments may need to be made in emergencies. You will be kept fully informed by your course co-ordinator/director, and if disruption occurs you should refer to the university website for information about how to proceed.

The delivery mode may change depending on COVID restrictions. Any changes will be communicated through Canvas.

The delivery mode may change depending on COVID restrictions. Any changes will be communicated through Canvas.

Student Charter and Responsibilities

The Student Charter assumes and acknowledges that students are active participants in the learning process and that they have responsibilities to the institution and the international community of scholars. The University expects that students will act at all times in a way that demonstrates respect for the rights of other students and staff so that the learning environment is both safe and productive. For further information visit Student Charter

Also see the University Code of Conduct ( 


Elements of this outline may be subject to change. The latest information about the course will be available for enrolled students in Canvas.

In this course students may be asked to submit coursework assessments digitally. The University reserves the right to conduct scheduled tests and examinations for this course online or through the use of computers or other electronic devices. Where tests or examinations are conducted online remote invigilation arrangements may be used. In exceptional circumstances changes to elements of this course may be necessary at short notice. Students enrolled in this course will be informed of any such changes and the reasons for them, as soon as possible, through Canvas.

Published on 10/11/2022 11:52 a.m.