Program Overview

Introduction to the Foodborne Pathogens Unit

The Foodborne Pathogens unit, coded as KLA604, is designed to enhance the depth of knowledge of food-borne pathogens for Master of Applied Science students within the areas of Microbiology and Food Safety. This unit focuses on the physiology, ecology, and epidemiology of food-borne pathogens, including bacteria, viruses, and parasites, to maintain food security and public health.

Unit Details

• Unit Name: Foodborne Pathogens
• Unit Code: KLA604
• Credit Points: 12.5
• College/School: Sciences and Engineering
• Tasmanian Institute of Agriculture
• Discipline: Agriculture and Food Systems
• Coordinator: Professor John Bowman
• Delivered By: University of Tasmania
• Level: Postgraduate

Learning Outcomes

The learning outcomes of this unit include:

• Describe major food-borne pathogens and use this knowledge to assess risk in food production
• Evaluate currently available detection and surveillance processes for food-borne pathogens
• Analyse and provide insight on emerging issues in food-borne disease and public health

Availability

• Location: Online
• Study Period: Semester 1
• Attendance Options:
  • On-campus
  • Off-Campus
• Available To:
  • International students
  • Domestic students

Key Dates

• Start Date: 23/2/2026
• Census Date: 17/3/2026
• WW Date: 20/4/2026
• End Date: 14/6/2026

Fee Information

• Field of Education:
• Commencing Student Contribution: $1,192.00
• Grandfathered Student Contribution: $1,192.00
• Approved Pathway Course Student Contribution: Not applicable
• Domestic Full Fee: $2,862.00

Teaching and Assessment

• Assessment:
  • Mid-semester Quiz (10%)
  • Foodborne pathogen Literature Review (25%)
  • Journal Club (25%)
  • Final Exam (40%)
• Textbooks: Required readings will be listed in the unit outline prior to the start of classes.

Sustainable Development Goals

The Unit Coordinator has identified that this unit aligns with the following UN Sustainable Development Goals.

The University reserves the right to amend or remove courses and unit availabilities, as appropriate.