MB1800: Food Microbiology

Credit Weighting: 5
No. of Students: Min 10.
Pre-requisite(s): None.
Co-requisite(s): None.
Teaching Period(s): Semesters 1 or 2 or 3. (semester details for this module will be confirmed at the start of the programme).
Teaching Methods: 13hr(s) Lectures; 7hr(s) Workshops (practical workshops)
Module Co-ordinator:
Lecturer(s): Prof Colin Hill, School of Microbiology.
Module Objective: To provide essential scientific background in the field of food microbiology and food safety.
Module Content: The factors affecting the growth of microbes in food.
The microbes of relevance to foods.
The microbioogy of raw and processed foods.
The fermentation process.
The principles of cleaning and sanitation.
The factors leading to outbreaks of food borne illness.
Strategies to minimise risk of food borne illness.
Learning Outcome: On successful completion of this module, students should be able to:
  • Appreciate the different aspects of microbiology (medical, food, environmental, molecular) and role of microorganisms in everyday life.
  • Differentiate between types of microorganisms and the factors that affect their growth and survival in different environments.
  • Demonstrate an awareness of the role of microorganisms in food spoilage and food borne disease.
  • Demonstrate a knowledge of the positive aspects of microorganisms, particularly lactic acid bacteria, in the production of fermented and functional foods.
Assessment: Total Marks 100: Continuous Assessment 100 marks (Online, open book exam (general food microbiology), 70 marks; Food safety, 30 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: Marks in passed element(s) of Continuous Assessment are carried forward, Failed element(s) of Continuous Assessment must be repeated.

University College Cork

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