In this section a brief description of the general rationale for, and purpose of, the module should be provided, indicating at whom the module is aimed and if, for example, it is an introductory, basic, intermediate or advanced module. This section should also include if there are discrete module elements / components.
Introduction to the principles underlying the growth of microorganisms in foodstuffs, in particular ecological considerations and the effects of food preservation methods. Knowledge of infection control, sources, transmission and prevention of infection with particular emphasis on hygiene requirements
Anti-microbial Aspects of Food Preservation Methods 1: high temperatures (pasteurisation and commercial sterilisation, D-value).
Anti-microbial Aspects of Food Preservation Methods 2: irradiation; low temperatures; dehydration.
Anti-microbial Aspects of Food Preservation Methods 3: chemical preservatives, natural antimicrobials in foods.
Bacteriological examination of milk and milk products.
Infection control: sources and routes of transmission of infection; prevention: exclusion of sources of infection, breaking the chain of infection (hygiene, GHP); monitoring
Introduction to principles of sampling as applied to food microbiology; attribute sampling plans.
Isolation and identification of some common food-borne pathogens using standard methods.
Laboratory sessions:
Microbial Ecology of Foods: intrinsic and extrinsic food characteristics which affect microbial growth. Types of Microorganisms associated with Foodstuffs and their Significance: foodborne pathogens, spoilage bacteria and fungi, fermentation organisms.
Microbiology of Milk and Milk Products 1: microflora, effects of pasteurisation, spoilage, microbiological standards.
Microbiology of Milk and Milk Products 2: methods of preservation, fermentation and starter cultures.
Quantitative determination of microbial populations in foodstuffs
Lectures, Sessions, Demonstrations, Tutorials, Self-learning
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 40 |
| Other Assessment(s) | 60 |