Module Catalogue

ACE2141 : Food Microbiology (Inactive)

  • Inactive for Year: 2017/18
  • Module Leader(s): Dr Iain Brownlee
  • Owning School: Natural and Environmental Sciences
  • Teaching Location: Singapore
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;
* enhance students' information retrieval skills and to provide an introduction to critical evaluation of a process against specific criteria;
* increase knowledge of, and skills in, practical microbiological procedures.

Outline Of Syllabus

1       Introduction (L1)
2       Factors influencing Microbial Growth (L2)
3       Factors influencing Microbial Growth (L3)
4       Food Safety – Food-Borne Disease I (L4)
5       Food Safety – Food-Borne Disease II (L5)
6       Food Preservation & Food Spoilage (L6)
7       Food Microbiology Workshops/Case-Studies
(Risk Assessment – Food Safety Management – 2 X 3 h)
8       Food Fermentations and Micro-organisms as Foods I (L7)
9       Food Fermentations and Micro-organisms as Foods I (L8)
10       Practical 1 (2 X 4.5 h)
11       Practical 2 (2 X 4.5 h)

Teaching Methods

Teaching Activities
Category Activity Number Length Student Hours Comment
Scheduled Learning And Teaching ActivitiesLecture181:0018:00N/A
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 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 Examination902A70N/A
Other Assessment
Description Semester When Set Percentage Comment
Practical/lab report2M30Lab reports
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 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