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Curricular information is subject to change
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 Type | Hours |
---|---|
Lectures | 14 |
Small Group | 2 |
Laboratories | 10 |
Autonomous Student Learning | 85 |
Online Learning | 3 |
Total | 114 |
It is recommended that students taking this module have successfully completed MICR 20010 Agricultural Microbiology or a similar stage 2 microbiology module.
Description | Timing | Component Scale | % 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 |
Remediation Type | Remediation Timing |
---|---|
In-Module Resit | Prior to relevant Programme Exam Board |
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
Not yet recorded.
Name | Role |
---|---|
Dr Sean Storey | Lecturer / Co-Lecturer |