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Curricular information is subject to change
On completion of this module students should be able to:Recognise the factors influencing contamination and spoilage of beverages, food and pharmaceutical products. Apply the principles of preservation so as to minimise the risk of contamination and spoilage. Explain the basic principles of quality assurance and control. Carry out specific experiments using acquired laboratory skills.
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Practical | 15 |
Specified Learning Activities | 8 |
Autonomous Student Learning | 66 |
Total | 113 |
It is recommended that students taking this module have previously completed MICR20050 'Microbiology in Medicine, Biotechnology and the Environment' or modules with equivalent outcome
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Examination: Written examination | 2 hour End of Trimester Exam | No | Graded | No | 70 |
Practical Examination: Written laboratory report and practical exam |
Varies over the Trimester | n/a | Graded | No | 30 |
Resit In | Terminal Exam |
---|---|
Autumn | Yes - 2 Hour |
Name | Role |
---|---|
Dr Patrick Caffrey | Lecturer / Co-Lecturer |
Dr Hilary McMahon | Lecturer / Co-Lecturer |
Carina Hof | Tutor |