This module is about the branch of microbiology concerned with food and covers such topics as the microbiology of various food commodities, food borne infections and intoxications, food biotechnology, food preservation, food hygiene in industry and the detection of food borne pathogens and their prevention.
Modern Food Biotechnology:
The use of microorganisms in the production of food and beverages. Production of yogurt, cheese, wine and beer. Microorganisms as food – single cell protein and prevention of world hunger.
Microbiology of the main food commodities:
The microbiology of dairy foods, meats & poultry, fish & shellfish, grains, fruits & vegetables.
Food Spoilage and prevention:
The role of microorganisms in food spoilage. How to extend the shelf-life of food by adjusting pH, temperature and water availability etc. Food preservation: canning, irradiation, drying etc.
Food-borne illness:
Food-borne pathogens, including Salmonella, Campylobacter, E.coli, Clostridium, Listeria, viruses, fungi and other pathogens. Isolation and identification of pathogens in food using traditional cultural techniques and rapid methods, including immunoassays, PCR and gene probes. Prevention of food-borne infections and intoxications.
Food-borne illness and public health:
Incidence and prevalence of food-bone illnesses in Ireland. The role of the FSAI in the prevention of food-borne illness.
Hygeine Control in the Food Industry:
Sampling, Microbiological monitoring of the food processing environment. Hazard Analysis and Critical Control Points (HACCP),
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 30 |
| Formal Examination | 70 |