FBMFM2: Food Microbiology

Module Provider:

School of Food Biosciences

Number of credits:

20 [10 ECTS credits]

Level:

M

Terms in which taught:

Autumn and Spring

Module Convenor:

Pre-requisites:

Co-requisites:

Modules excluded:

Current from:

2003

Aims:
(i) To provide basic information on the roles of microorganisms in food spoilage and food-borne diseases and their significance to the food industry and society.
(ii) To provide information on the nature of microbiological quality assurance in the food industry and to give training on the application of the Hazard Analysis Critical Control Points system
(iii) To give practical experience of working with microorganisms in the laboratory

Assessable learning outcomes:
At successful completion of the module the student should be able to:
1. describe the basic properties of bacteria, yeasts and moulds
2. identify an organism as a bacterium, yeast or mould in the laboratory
3. select appropriate method(s) for assessing the microbial flora of foods
4 evaluate the results of microbiological tests in relation to the nature of the food and its previous history
5. describe the effects of environmental conditions on microbial growth and food spoilage and their use in food preservation
6. describe measures for the control of food poisoning bacteria
7. be able to use recognised methodologies for identifying the major food poisoning bacteria
8. describe the principles of microbiological QA and methods used to control the microbiological safety and quality of foods
9. be able to apply the HACCP system to ensure the safety of processed foods

Additional outcomes:
Develop skills in: making accurate observations; recording accurately what was done; interpreting observations and data; communicating orally and in writing; working in a team.

Outline content:
(i) Properties of biological systems; morphology, structure and function of bacteria , fungi and viruses; cultivation of micro-organisms (L 5 h JDO).
(ii) Factors affecting the type and rate of microbial food spoilage; microbial growth in batch culture; effects of environment on microbial growth (L 2 h JDO).
(iii) Assessment of microbial floras of foods; direct and indirect methods; total and viable counts; biomass and activity determinations; selection of appropriate method ((L 2 h JDO).
(iv) Ecology of food-borne diseases; food intoxications; food infections (L 4 h JDO).
(v) Prevention and control of microbial food spoilage; hygiene, good manufacturing practice; food preservation; food fermentation; predictive microbiology (L 1 h JDO).
(vi) Making foods with microorganisms (L 1 h JDO).
(vii) Principles of microbiological quality assurance (L 2 h AJR)
(viii) Good manufacturing practice and good hygienic practice (L 4 h AJR )
(ix) Hazard analysis critical control points system (L 4 h AJR)
(x) Microbiological criteria and acceptance sampling of foods (L 3 h AJR)
(xi) Indicator/index organisms (L 2 h RKR)
(xii) Mycotoxins (L 2 h AJR)
(xiii) Isolation and identification methodology for food poisoning bacteria (Laboratory 10h)

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

Contact hours:

Assessment:
Coursework
Laboratory reports, laboratory daybook, 2 revision tests
Relative percentage of coursework:30%
Examinations
One 90 minute written examination during the Summer Term
Requirements for a pass
50% overall in all assessed work
Reassessment arrangements
Written examination during the University examination period (late August)