NF7004 - Food Microbiology and Safety (2020/21)
|Module specification||Module approved to run in 2020/21|
|Module title||Food Microbiology and Safety|
|Module level||Masters (07)|
|Credit rating for module||20|
|School||School of Human Sciences|
|Total study hours||200|
|Running in 2020/21||
This module is designed to integrate theory and practice of food microbiology and microbial risk assessment. It covers the mechanisms and factors affecting the microbial growth, risk analysis with respect to microbial food safety, predictive microbiology, emerging pathogens, foodborne disease, microbiology from farm to fork, control of pathogens and introduction to molecular microbiology. Attendance for all practicals is essential. Assessment: On–line exam: Weekly quizzes (20%), Coursework 2 (40%) and Exam: Unseen exam (40%) [pass on aggregate]
Mechanisms of microbial growth, survival and death LO1, LO2, LO3, LO4, LO5
• Food spoilage and its causes
• Current models of risk analysis for microbial food safety
• Predictive microbiology and its use in food safety assurance
• Emerging pathogens and new concepts of foodborne disease, particularly those that are likely to involve symptoms other than diarrhoea and vomiting
• Pathogenicity and the basis of foodborne disease
• Microbiology in primary agriculture and in the production and consumer environment
• Control of pathogens by traditional and novel processing technologies and through hygiene control systems
• Introduction to molecular microbiology
Balance of independent study and scheduled teaching activity
The basic principles will be developed in lectures using case studies as teaching examples. Students will undertake an extended exercise in which they will identify and quantify the microbiological hazards specific to a product using a combination of laboratory and theoretical work. Students will identify likely hazards based on their incomplete knowledge of the product and process. This will be linked with ingredient-associated (intrinsic) and the process-associated (extrinsic) hazards will be identified. Students will determine prevalence and numbers of microorganisms by isolation and identification techniques. Relevant product properties (e.g. pH, aw) will also be determined. A predictive program will be used to determine growth under different conditions. Students will be expected to demonstrate use of the data in the development of risk analysis and to generalise their findings to other situations. Students will be expected to undertake a significant amount of self-directed study including reading of appropriate papers and textbooks.
On completing this module students should be able to:
1. Demonstrate an understanding of knowledge and a critical awareness of food spoilage,
foodborne diseases and emerging pathogens
2. Critically analyse the causes of microbiological hazards and control of food safety in the production and consumer environments.
3. Apply and evaluate current models of microbiological risk analysis to food safety.
4. Demonstrate an understanding of the application of modelling techniques in food safety.
5. Demonstrate the skills for microbial identification and assessment of virulence factors in pathogen microorganisms
Students knowledge and understanding of foodborne pathogens, microbiological hazards and their control will be tested in an unseen exam (1.5 h). They will also prepare a lab report (2500 words) of their laboratory work in which they will demonstrate their ability to apply a range of techniques to food safety problems. The students will also be given the chance to present individually or as a group the results of their practical activities.
Students will also be assessed by undertaking a series of weekly on-line quizzes that will be marked and feedbacks will be provided.
Component Marks Learning outcomes
Coursework 1 (weekly quiz) 20% 1, 2
Coursework 2 (Lab report, 2500 words) 40% 1, 2, 3, 4, 5
Unseen final exam (1.5 h) 40% 1, 2
To pass the module, students need to achieve a minimum aggregate mark of 50%. There will also be an attendance requirement for the practical sessions. If the module is passed on reassessment, then the maximum mark awarded will be 50%.
Adams, M.R., Moss, M. O. and McClure, P. (2015) Food Microbiology 4th edition. London: Royal society of Chemistry. [CORE]
Doyle, M.P. and Beuchat, L.R. (2007). Food Microbiology: Fundamentals and Frontiers, 3rd edition. Washington DC: ASM Press [CORE]
Forsythe, S. (2010). The Microbiological Risk Assessment of Food. 2nd edition. Oxford, Blackwell
Jay, J.M. (2005). Modern Food Microbiology, 7th edition. New York: Springer [CORE]
Mitchell, R. (2000). Practical Microbiological Risk Assessment, London: Chadwick House Group