General microbiological principles and the relevance of second year modules including Microbiology and Microbial biochemistry and Genetics.

Instrinsic and extrinsic factors including nutrients, water activity, pH, oxidation-reduction potential, temperature, gaseous atmosphere and their impact on microbial spoilage

Soil, water, air, plants, animals, humans, equipment. Micro flora of meat and meat products, milk and other dairy products. Micro flora of fruit and vegetables products, canned foods and alcoholic beverages.

Food borne illnesses are studied in terms of the properties of the microorganisms themselves, the mode of entry and behavior in food, the types of foods involved, toxicology and symptoms and the methodologies used in each case. Food borne infections, including Salmonella, E coli, Shigella, Vibrio, Listeria and Campylobacter. Food borne intoxications, including Staphylococcus aureus and Clostridium botulinum. Other food borne illnesses including Bacillus cereus, Clostridium perfringens and illness passed on by food such as Brucella abortis, Mycobacterium tuberculosum and Trichinella. Virus infections passed on by foods. Mycotoxins.

An introduction to the most important groups of fungi used in the food and biotechnology industries. Fundamentals of brewing and ethanol production. An introduction to the biology of viruses with particular emphasis on the importance of food-borne viruses

The role of microbiology in food preservation and food spoilage. Microbiological aspects of food processing. Methods of food preservation, including the use of asepsis, removal of microorganisms; filtration, heat, drying and anaerobic conditions. Heat preservation methods including canning, pasteurisation, and other heat treatments and the theory of heat sterilization. Food and microbial preservation by low temperatures, including refrigeration, freezing, lyophilization, blast and cryogenic freezing. Food preservation by drying. Chemical additives as food preservatives.

Detection of pathogens. Enumeration of microorganisms, sample preservation and representative sampling. Indicator organisms:- coliforms, faecal coliforms, enterococci. Water Microbiology