FOOD MICROBIOLOGY - 2022/3
Module code: BMS2041
In light of the Covid-19 pandemic the University has revised its courses to incorporate the ‘Hybrid Learning Experience’ in a departure from previous academic years and previously published information. The University has changed the delivery (and in some cases the content) of its programmes. Further information on the general principles of hybrid learning can be found at: Hybrid learning experience | University of Surrey.
We have updated key module information regarding the pattern of assessment and overall student workload to inform student module choices. We are currently working on bringing remaining published information up to date to reflect current practice in time for the start of the academic year 2021/22.
This means that some information within the programme and module catalogue will be subject to change. Current students are invited to contact their Programme Leader or Academic Hive with any questions relating to the information available.
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
Overall student workload
Workshop Hours: 1
Independent Learning Hours: 106
Lecture Hours: 7
Tutorial Hours: 6
Laboratory Hours: 14
Guided Learning: 4
Captured Content: 12
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|
|Coursework||LAB NOTEBOOK (LAB REPORT AND SHORT QAS)||50|
|Examination Online||ONLINE (OPEN BOOK) SAQ EXAM - 120 MINS WITHIN A 24HR WINDOW||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
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.
Upon accessing the reading list, please search for the module using the module code: BMS2041
Programmes this module appears in
|Microbiology BSc (Hons)||1||Optional||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|
|Veterinary Biosciences 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 2022/3 academic year.