ACE
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:
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| 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. |