Introduction to Food Microbiology

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:4
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Module version for: 2016/7

Summary module description:
The module will introduce the students to food microbiology focusing primarily on food fermentations (dairy and non dairy) and linking it to microbial metabolism. The lectures will be supported by a range of practicals aiming to develop good basic microbiological skills.

Aims:
To provide knowledge and practical skills on the use of microbes for the production of foods and food ingredients.

Assessable learning outcomes:
? Provide an overview of the types of microorganisms used for the production of fermented foods and food ingredients.
? Describe the main characteristics of lactic acid bacteria and yeast and the main metabolic pathways taking place.
? Make basic calculations for estimating the yield and productivity of fermentation processes.
? Describe the basic processing schemes used for the production of various fermented foods (dairy, meat, cereal based, vegetable based).
? Work with bacterial and yeast cultures and carry out standard microbiological techniques aseptically.
? Develop understanding of statistical analysis of data.
Additional outcomes:
The students will gain experience in laboratory work, report writing and working in groups. The module will built on the knowledge and skills that the students have acquired from the ?Introductory Microbiology? (BI1P11) module and prepare the students for more advanced module in microbiology, i.e., ?Microbiology of Food Spoilage and Preservation? (FB2MF1), and ?Microbiological Hazards in Foods? (FB2MF2).

Outline content:
Initial lectures will cover the metabolic pathways taking place during food fermentation, focusing mainly on lactic acid and ethanol fermentation; then, the main characteristics of lactic acid bacteria and yeast will be reviewed as well as that process for the production of starter cultures. Subsequent lectures will focus on the process used for the production of various fermented foods (dairy, meat-based and vegetable based). Finally, the application of fermentation for the production of food ingredients will also be covered. An introduction to statistical analysis will also be provided which will be supported by a workshop.

The practicals, which will run in parallel to the lectures, will aim to strengthen the laboratory skills of the students in terms of basic microbiological techniques (aseptic techniques, plate streaking, microscopy, etc) and provide illustrations of key points from the lectures in relation to food fermentations.
Global context:
The utilisation of microbes for the production of foods as well as chemicals will be discussed.

Brief description of teaching and learning methods:
14 hours lectures, 22 hours practical classes and 2 hours workshop.

Contact hours:
Lectures 15
Practicals classes and workshops 24
Guided independent study 61
Total hours by term 100

Summative Assessment Methods:
Written exam 60
Report 20
Portfolio 10
Class test administered by School 10

Other information on summative assessment:
Coursework dates:
(Reports) Lab reports, weeks: 7, 9
(Portfolio) Lab books: week 11
Test: week 11

Length of examination:
1 hour

Requirements for a pass:
overall mark of 40%

Reassessment arrangements:
Written examination during the University examination resit period in August.