FB2MF1: Microbiology of food spoilage and preservation

Module Provider:

School of Food Biosciences

Number of credits:

10 [5 ECTS credits]

Level:

I (Intermediate)

Terms in which taught:

Autumn

Module Convenor:

Dr BM MacKey

Pre-requisites:

AM1M11 AM1M12

Co-requisites:

Modules excluded:

Module version for:

2006/7

Aims:
The module will examine how environmental factors such as temperature, pH and water activity affect the growth and survival of bacteria, yeasts and moulds, and how this relates to the ecology of microbial food spoilage and the technologies used in food preservation and manufacture

Assessable learning outcomes:
On completion of this module students should be able to:
1. Describe the microbiology of primary food sources and explain how this is determined by the sources of microbial contamination, food composition and storage conditions.
2. Describe the general characteristics of moulds and understand their importance in food spoilage, food fermentations and mycotoxin production.
3. Select and perform appropriate methods for assessing the microbial flora of foods.
4. Explain the effects of environmental factors on microbial growth and food spoilage (Temperature, pH value, water activity, weak organic acids, permitted preservatives, storage conditions, atmosphere)
5. Illustrate and explain how the above factors are used in food preservation by high temperatures, low temperatures, dehydration, antimicrobial chemical preservatives, fermentation, and novel methods such as high pressure.
6. Understand the role of dietary lactic acid bacteria in human health and illustrate their commercially applications in functional foods.

Additional outcomes:
Be able to function as a member of a team in conducting experimental work.

Outline content:
The microbiology of primary food sources; characteristics of moulds; methods for assessing the microbial flora of foods; effects of environmental factors on microbial growth and food spoilage

Brief description of teaching and learning methods:
Lectures; Laboratory classes; Revision tests/tutorials

Contact hours:

Assessment:
Coursework
Laboratory reports (10%) Lab practical book 10%), modular tests (10%)
Relative percentage of coursework: 30%
Examinations: 70%
Requirements for a pass:
40% overall in all assessed work
Reassessment arrangements:
Written examination during the University examination period (late August)