ACE
FS2800: Food Microbiology II
| Credit Weighting: | 5 |
|---|---|
| No. of Students: | Min 8. |
| Pre-requisite(s): | None. |
| Co-requisite(s): | None. |
| Teaching Period(s): | Semester 2. |
| Teaching Methods: | 17hr(s) Lectures (plus assigned coursework assessed by written examination and supported by the course Blackboard website, a 3 hour practical laboratory session) |
| 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 role of micro-organisms in relation to the quality and safety of foods. |
| Module Content: | Classification of micro-organisms associated with foods. Analytical methods for their detection and enumeration. Rapid methods. Role of micro-organism in food borne disease outbreaks - case studies. Microbiology of selected food products - dairy, fermented foods and fish. |
| 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 (3 x in-class assessments, 10 marks each; End of module online test, 70 marks). |
| 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. |