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:
  • Describe the classification of micro-organisms.
  • Explain the reasons for food analysis and outline the five types of procedures used to analyse foods for micro-organisms.
  • Explain how food borne disease outbreaks occur.
  • Describe the microbiology of fermented foods.
  • Describe the microbiology of selected dairy products.
  • Describe the microbiology of fish.
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.

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