ENVB30110 Food Microbiology

Academic Year 2021/2022

The course will focus on applied aspects of food microbiology. It will deal with factors influencing the contamination and spoilage of foods and how these factors may be adjusted to control spoilage. The main food-poisoning microorganisms and methods for their elimination/control in the food chain will be described. Methods used for the enumeration and identification of microorganisms will be discussed. The positive role of microorganisms in food production will be discussed. The role of microbiomes in animal and human will also be covered.

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Curricular information is subject to change

Learning Outcomes:

On completion of this course the student should be able to:
1) Give an account of the methods used to enumerate and identify microorganisms in food;
2) Describe the factors affecting microbial growth and relate these to food spoilage and preservation;
3) Identify and describe the main pathogens associated with the food chain and demonstrate an understanding of how food-borne outbreaks can occur;
4) Demonstrate an understanding of the mechanism of action of the main groups of antibiotics and how bacteria can become resistant to them;
5) Describe the application of microorganisms in food production;
6) Describe the role and significance of the microbiome in animal and human health
7) Safely work in a microbiology laboratory

Student Effort Hours: 
Student Effort Type Hours
Lectures

14

Small Group

2

Laboratories

10

Autonomous Student Learning

85

Online Learning

3

Total

114

Approaches to Teaching and Learning:
Online lectures and learning
Laboratory work in small groups to allow for social distancing 
Requirements, Exclusions and Recommendations
Learning Recommendations:

It is recommended that students taking this module have successfully completed MICR 20010 Agricultural Microbiology or a similar stage 2 microbiology module.


Module Requisites and Incompatibles
Incompatibles:
MICR30060 - Applied Microbology


 
Assessment Strategy  
Description Timing Open Book Exam Component Scale Must Pass Component % of Final Grade
Continuous Assessment: Based on laboratory practicals Varies over the Trimester n/a Graded No

30

Group Project: Group project based on case study provided Unspecified n/a Graded No

10

Multiple Choice Questionnaire (Short): MCQ based on practicals Week 6 n/a Graded No

20

Examination: MCQ, short answer and essay-type questions 2 hour End of Trimester Exam No Graded No

40


Carry forward of passed components
Yes
 
Remediation Type Remediation Timing
In-Module Resit Prior to relevant Programme Exam Board
Please see Student Jargon Buster for more information about remediation types and timing. 
Feedback Strategy/Strategies

• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment

How will my Feedback be Delivered?

Not yet recorded.

Name Role
Ms Tamsin Lyons Lecturer / Co-Lecturer
Dr Sean Storey Lecturer / Co-Lecturer
Timetabling information is displayed only for guidance purposes, relates to the current Academic Year only and is subject to change.
 
Autumn
     
Lecture Offering 1 Week(s) - Autumn: All Weeks Fri 11:00 - 11:50
Lecture Offering 1 Week(s) - Autumn: All Weeks Thurs 14:00 - 14:50
Practical Offering 1 Week(s) - 2, 3, 4, 5, 6 Mon 14:00 - 15:50
Practical Offering 2 Week(s) - 2, 3, 4, 5, 6 Mon 14:00 - 15:50
Practical Offering 3 Week(s) - 2, 3, 4, 5, 6 Mon 14:00 - 15:50
Practical Offering 4 Week(s) - 2, 3, 4, 5, 6 Mon 14:00 - 15:50
Practical Offering 5 Week(s) - 2, 3, 4, 5, 6 Mon 16:00 - 17:50
Practical Offering 6 Week(s) - 2, 3, 4, 5, 6 Mon 16:00 - 17:50
Practical Offering 7 Week(s) - 2, 3, 4, 5, 6 Mon 16:00 - 17:50
Practical Offering 8 Week(s) - 2, 3, 4, 5, 6 Mon 16:00 - 17:50
Autumn