FS1800: Food Microbiology I

Credit Weighting: 5
No. of Students: Min 8.
Pre-requisite(s): None.
Co-requisite(s): None.
Teaching Period(s): Semester 2.
Teaching Methods: 20hr(s) Lectures (plus assigned coursework assessed by written examination and supported by the course Blackboard website)
Module Co-ordinator:
Lecturer(s): Staff, Department of Food and Nutritional Sciences, Dr. Eilis O'Sullivan, Food Industry Training Unit.
Module Objective: To provide students with an understanding of the basic principles of microbiology and the microbiology of foods.
Module Content: Characteristics of different micro-organisms of significance in food systems. Factors effecting the growth of micro-organisms in food. Food preservation. Major sources of micro-organisms in food. Microbiology of selected food products. Role of micro-organisms in spoilage and food-borne illness.
Learning Outcome: On successful completion of this module, students should be able to:
  • Describe the structure and properties of viruses, bacteria, fungi, algae and protozoa.
  • Describe the major groups of bacteria.
  • Outline the factors that affect the growth of microorganisms in food.
  • Describe the various methods used to preserve foods.
  • Outline the microbiology of selected foods.
  • Discuss the role of micro-organisms in food-borne illness.
Assessment: Total Marks 100: Continuous Assessment 100 marks (Online / in-class test).
Compulsory Elements: Continuous Assessment.
Penalties (for late submission of course/project work etc.): None.
Pass Standard and any Special Requirements for Passing Module: 40%.
End of Year Written Examination Profile: No Formal Written Examination.
Requirements for Supplemental Examination: Supplemental test.

University College Cork

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