Module Details
Module Code: |
ZCHE C3100 |
Module Title:
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Food Microbiology
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Title:
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Food Microbiology
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Module Level:: |
7 |
Module Coordinator: |
Paula Rankin
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Module Author:: |
Damien Brady
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Module Description: |
To provide the student with a strong knowledge of the basic principles and applications of food microbiology, primarily the important beneficial and spoilage food microorganisms, their detection, biotyping, metabolic capabilities and genomes with emphasis also on the methods and systems employed in their control.
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Learning Outcomes |
On successful completion of this module the learner will be able to: |
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Learning Outcome Description |
LO1 |
Discuss the factors that determine microbial growth, survival and death in foods |
LO2 |
Explain the identification, enumeration and genomics of food spoilage microbes and relevance to food safety |
LO3 |
Explain the role of beneficial microbes in food preservation and food fermentation. |
LO4 |
Review the important food-borne pathogens of humans and plants with respect to characteristics, habitat, culturing and
prevention. |
LO5 |
Discuss microbial control in foods using biological, chemical and physical methods |
Dependencies |
Module Recommendations
This is prior learning (or a practical skill) that is recommended before enrolment in this module.
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No recommendations listed |
Co-requisite Modules
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No Co-requisite modules listed |
Additional Requisite Information
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No Co Requisites listed
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Indicative Content |
Review of Basic Microbiological principles relating to food
General microbiological principles and the
relevance of second year modules including Microbiology and Microbial biochemistry and Genetics.
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Factors that Affect Microbial Growth in Food & Beverage
Instrinsic and extrinsic factors including nutrients, water
activity, pH, oxidation-reduction potential, temperature, gaseous atmosphere and their impact on microbial spoilage
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Sources of Microorganisms
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.
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Food Borne Illnesses
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.
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Fungi and Viruses
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
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Uses of Micro-organism in Food Processing and Preservation
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.
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Microbiological Analysis of Food and Beverage
Detection of pathogens. Enumeration of microorganisms, sample
preservation and representative sampling. Indicator organisms:- coliforms, faecal coliforms, enterococci. Water Microbiology
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Module Content & Assessment
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Assessment Breakdown | % |
Continuous Assessment | 20.00% |
Practical | 20.00% |
End of Module Formal Examination | 60.00% |
Assessments
Reassessment Requirement |
Exam Board
It is at the discretion of the Examination Board as to what the qualifying criteria are.
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Reassessment Description Students must achieve a minimum grade (35%) in both the practical/CA and final examination
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SETU Carlow Campus reserves the right to alter the nature and timings of assessment
Module Workload
Workload: Full Time |
Workload Type |
Workload Category |
Contact Type |
Workload Description |
Frequency |
Average Weekly Learner Workload |
Hours |
Lecture |
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Contact |
No Description |
12 Weeks per Stage |
2.00 |
24 |
Laboratory |
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Contact |
No Description |
12 Weeks per Stage |
2.00 |
24 |
Independent Learning |
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Non Contact |
No Description |
15 Weeks per Stage |
5.13 |
77 |
Total Weekly Contact Hours |
4.00 |
Module Resources
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Recommended Book Resources |
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Michael T. Madigan. (2012), Brock Biology of Microorganisms, Benjamin-Cummings Publishing Company, p.1043, [ISBN: 9780321649638].
| Supplementary Book Resources |
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Thomas J. Montville,Karl R. Matthews,Kalmia E. Kniel. (2012), Food Microbiology, Amer Society for Microbiology, p.547, [ISBN: 1555816363].
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Bibek Ray,Arun Bhunia. (2013), Fundamental Food Microbiology, Fifth Edition, CRC Press, p.663, [ISBN: 1466564431].
| This module does not have any article/paper resources |
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Other Resources |
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Website.
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Website.
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Website.
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