AP0524 - Food Microbiology

You will learn through a linked series of lectures and practical classes. In lectures, the underlying theory and principles of food-related microbiology and analytical methods will be explained and illustrated with real-life examples and applications. You will also gain laboratory experience in the handling, detection, identification, enumeration and molecular analysis of microbes in various food matrices.

You will be taught by a small team of academics who will deliver lectures and lead practical classes. Each team member will provide support and guidance around the topics they teach. Support regarding the assessments associated with the module can be gained from the module tutor. Staff will be available for discussions in/after timetabled sessions (particularly during practical classes) and appointments can be made at other times to receive support. Your work will be supported by a detailed practical workbook provided by the module tutor and additional resources available through the module space on our e-learning portal.

All modules at Northumbria include a range of reading materials that students are expected to engage with. The reading list for this module can be found at: http://readinglists.northumbria.ac.uk
(Reading List service online guide for academic staff this containing contact details for the Reading List team – http://library.northumbria.ac.uk/readinglists)

Knowledge & Understanding:
M1. evidence a broad understanding of the diversity of microbes and prions associated with food and drinks, the risks or benefits they generate and appropriate safeguards and countermeasures applied in the food industry.
M2. demonstrate you understand the underlying principles of a range of selected culture-based and molecular analyses.

Intellectual / Professional skills & abilities:
M3. manipulate microorganisms safely in culture and testing protocols without introducing contamination
M4. generate, interpret and report qualitative and quantitative data from microbiological investigations

Blended practical and theoretical examination focussed upon the identification of microbiological entities in foods and drinks and risks/ benefits associated with their presence
Contributes 50% module score.
MLOs assessed: all.

Interpret data from and offer a methodological critique of a case study analysis involving an aspect of food microbiology (2000 words)
Contributes 50% module score.
MLOs assessed: M1-M2, M4.

Formative assessment for each aspect will be given by MCQ series provide on eLP.

N/A

N/A

This module focusses on the diversity of microorganisms and other microbiological entities (viruses and prions) and the impact that they have on the production, safety, and storage of food and drinks. You will study how the ambient conditions in food matrices inhibits or selects for the culture of important microorganisms and how laboratory culture environments can be manipulated to aid identification of contaminating microorganisms. You will see the value of culture-based analyses of microbial content as well as exploring the principles and applications of more modern rapid molecular-based tests. The teaching and assessment here should equip you to make professional judgements on the type and outcomes of microbiological analyses necessary to promote quality in the food industry.