Study Abroad and Exchanges



BIO2027 : Food Microbiology

Semester 2 Credit Value: 10
ECTS Credits: 5.0


The module aims to:
* stimulate interest in microbiological aspects of the food industry;
* make students aware of common microbe-food interactions, both beneficial and deleterious;
* enable students to appreciate the need for safe procedures at all points along the food production and handling chains and to understand risk assessment procedures;
* enable students to appreciate the importance of understanding food/microbe interactions to Food Security
* enhance students' information retrieval and written communication skills;
* increase knowledge of, and skills in, practical microbiological procedures.

Outline Of Syllabus

Microbial growth characteristics and factors affecting microbial growth
Food preservation strategies
Production of microbiologically “safe” food: legislation, HACCP procedures
Microbial food spoilage
Food poisoning
Microorganisms in food production

Practical classes
Common microbiological lab techniques
Practical food microbiology
HACCP analysis of a food process

Preparation of an essay on a specified topic

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Guided Independent StudyAssessment preparation and completion15:005:00Preparation of lab reports after each practical
Guided Independent StudyAssessment preparation and completion112:0012:00Preparation for assignment
Guided Independent StudyAssessment preparation and completion110:3010:30Revision and completion of Semester 2 examination
Scheduled Learning And Teaching ActivitiesLecture181:0018:00N/A
Scheduled Learning And Teaching ActivitiesPractical53:0015:00N/A
Guided Independent StudyIndependent study121:3021:30Student research and reading on module topics beyond the course materials
Guided Independent StudyIndependent study118:0018:00Follow up to lectures and supporting reading
Teaching Rationale And Relationship

The lectures provide students with the fundamental information. The practical classes allow students to enhance their practical skills, specifically in relation to microbe-food interaction, and to relate their experimental results to the theoretical knowledge provided in lectures. The essay assignment enables students to demonstrate their information retrieval and written communication skills.

Assessment Methods

The format of resits will be determined by the Board of Examiners

Description Length Semester When Set Percentage Comment
Written Examination902A60N/A
Exam Pairings
Module Code Module Title Semester Comment
Other Assessment
Description Semester When Set Percentage Comment
Essay2M20Coursework assignment (1000 words)
Practical/lab report2M20Write-ups from laboratory classes
Formative Assessments
Description Semester When Set Comment
Written exercise2MHACCP analysis of a food manufacturing process
Assessment Rationale And Relationship

The written examination will assess students' knowledge of theoretical aspects of the module. The practical reports will assess the students’ abilities to collect manipulate and display experimental data appropriately and to reach conclusions based on their theoretical knowledge. The formative assessment supports theoretical material provided in the lectures. The coursework assignment assesses students' abilities to obtain information from a variety of sources, select appropriate material and produce a succinct, coherent essay on a specified topic.

Reading Lists