FOOD MICROBIOLOGY - 2021/2
Module code: BMS2041
In light of the Covid-19 pandemic, and in a departure from previous academic years and previously published information, the University has had to change the delivery (and in some cases the content) of its programmes, together with certain University services and facilities for the academic year 2020/21.
These changes include the implementation of a hybrid teaching approach during 2020/21. Detailed information on all changes is available at: https://www.surrey.ac.uk/coronavirus/course-changes. This webpage sets out information relating to general University changes, and will also direct you to consider additional specific information relating to your chosen programme.
Prior to registering online, you must read this general information and all relevant additional programme specific information. By completing online registration, you acknowledge that you have read such content, and accept all such changes.
The aim of the module, through a series of lectures and related practicals, is to give the students an understanding of the role of key role microorganisms in food. This includes foodborne illness, food spoilage and food preservation.
School of Biosciences and Medicine
SELEMETAS Nick (Biosc & Med)
Number of Credits: 15
ECTS Credits: 7.5
Framework: FHEQ Level 5
JACs code: C510
Module cap (Maximum number of students): N/A
Prerequisites / Co-requisites
Indicative content includes:
• Factors affecting growth & survival of microorganisms in foods
• Practical - Meat microbiology
• Milk, production, processing and testing
• Lactic acid bacteria & foods
• Yoghurt & Cheese production
• Practical - Milk & Honey microbiology
• Foodborne illness
• Practical - Yoghurt/Food poisoning
• Foodborne outbreaks' case studies
• Heat processing of foods; canning/pasteurisation
• Chilling, freezing, Irradiation
• Microbiology of Fish & Meat
• Microbiological quality control/HACCP
• Food fermentation
|Assessment type||Unit of assessment||Weighting|
|Practical based assessment||COURSEWORK - LAB NOTEBOOK||50|
|Examination||EXAMINATION, WRITTEN - 120 MINUTES||50|
Where practical classes have been missed or failed students will be set written coursework to assess the underlying principles of the appropriate learning outcomes. These will reflect the material covered in the original assessment and will carry the same weighting.
The assessment strategy is designed to provide students with the opportunity to demonstrate: their understanding of the techniques and key areas of food microbiology through a lab notebook, and a written examination.
Thus, the summative assessment for this module consists of:
· One lab notebook comprising two sections: a lab report and short questions
· A 2 hours written examination that includes a short answer section and 3 essay type questions (choice of 5)
Formative assessment and feedback
Students receive extensive written and verbal feedback on their practical write-ups. There are also revision tutorials .
- To emphasise and illustrate the varied roles of microorganisms in foodborne illness, food spoilage and food fermentation.
- To describe the physico-chemical factors influencing microbial growth and survival in foods and how they can be used as control measures
- To describe the basic epidemiology of foodborne illness and the key features of the most common causative organisms
- To compare the physico chemical properties of a selection of food commodities and their influence on the flora associated with them
- To introduce modern methods used for assuring the microbiological quality of foods
- To introduce the basic practical techniques used in the microbiological examination of foods
|1||Execute reliably a basic microbiological examination of a food material, the calculation of results and interpretation of their significance||KCP|
|2||Describe the most important components of the flora of a range of food commodities and understand their potential role.||K|
|3||Explain the principles behind commonly used methods of food preservation||K|
|4||Describe the microorganisms and their physiological activity involved in the manufacture of a range of fermented food products||K|
|5||Outline the use and advantages of HACCP and modern quality control procedures||KC|
|6||Describe the importance of foodborne pathogens and the mechanisms by which a number of they cause illness||K|
C - Cognitive/analytical
K - Subject knowledge
T - Transferable skills
P - Professional/Practical skills
Overall student workload
Independent Study Hours: 118
Lecture Hours: 18
Laboratory Hours: 14
Methods of Teaching / Learning
The learning and teaching strategy is designed to: using a combination of lectures and linked and related practicals, to give the students an understanding of the key role microorganisms in food, and to equip them with key technical skills in this area.
The learning and teaching methods include:
- Lectures (2 hours per week x 9)
- Practicals (2 hours per week x 7)
- Independent study (118 hours)
Indicated Lecture Hours (which may also include seminars, tutorials, workshops and other contact time) are approximate and may include in-class tests where one or more of these are an assessment on the module. In-class tests are scheduled/organised separately to taught content and will be published on to student personal timetables, where they apply to taken modules, as soon as they are finalised by central administration. This will usually be after the initial publication of the teaching timetable for the relevant semester.
Reading list for FOOD MICROBIOLOGY : http://aspire.surrey.ac.uk/modules/bms2041
Programmes this module appears in
|Microbiology BSc (Hons)||1||Optional||A weighted aggregate mark of 40% is required to pass the module|
|Veterinary Biosciences BSc (Hons)||1||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
|Food Science and Nutrition BSc (Hons)||1||Compulsory||A weighted aggregate mark of 40% is required to pass the module|
Please note that the information detailed within this record is accurate at the time of publishing and may be subject to change. This record contains information for the most up to date version of the programme / module for the 2021/2 academic year.