Module Title:Fermentation and Food Microbiology
Language of Instruction:English
Credits: 10
NFQ Level:7
Module Delivered In No Programmes
Teaching & Learning Strategies: The module will be taught as two theory classes of one hour duration and one two hour practical session over thirty weeks. Course lecture summaries, course calendar, announcements and other course-related information will be available on Blackboard, a virtual learning environment. Students can contact lecturer outside of class hours to discuss formative feedback given on written reports and group project work. The practical component will • allow students to develop the required technical competencies, attitudes and behaviours • develop problem solving abilities and group skills • promote learning via investigation of a problem, application of prior knowledge and analysis of results thus generating new knowledge • promote timely submission of reports written in the standard format
Module Aim: The aim of this module is to introduce students to the microbiology of food and microbial physiology.
Learning Outcomes
On successful completion of this module the learner should be able to:
LO1 Have a detailed knowledge of microbiology as it applies to food processing and food preservation.
LO2 Have a substantial understanding of the microbiology of milk, milk products and diseases passed on by milk.
LO3 Understand the aetiology and transmission of microbial food borne illnesses.
LO4 Understand the interaction between the various food process technologies and microbiology.
LO5 Be able to identify and isolate the major groups of microorganisms involved in food borne illness.
LO6 Be able to function successfully in a food laboratory situation in terms of microbial techniques.
LO7 Be able to report scientific data in an acceptable format.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed.
Successful completion of year 2 or equivalent
 

Module Content & Assessment

Indicative Content
Food Microbiology
The role of microbiology in food preservation and food spoilage. Microbiological aspects of food processing. Methods of food preservation, including the use of asepsis, removal of microorganisms; filtration, heat, drying and anaerobic conditions. Heat preservation methods including canning, pasteurisation, and other heat treatments and the theory of heat sterilization. Food and microbial preservation by low temperatures, including refrigeration, freezing, lyophilization, blast and cryogenic freezing. Food preservation by drying. Chemical additives as food preservatives.
Food Borne Illnesses
Food borne illnesses are studied in terms of the properties of the microorganisms themselves, the mode of entry and behaviour in food, the types of foods involved, toxicology and symptoms and the methodologies used in each case. Food borne infections, including Salmonella, E coli, Shigella, Vibrio, Listeria and Campylobacter. Food borne intoxications, including Staphylococcus aureus and Clostridium botulinum. Other food borne illnesses including Bacillus cereus, Clostridium perfringens and illness passed on by food such as Brucella abortis, Mycobacterium tuberculosum and Trichinella. Virus infections passed on by foods. Mycotoxins.
Milk microbiology and fermentation.
Microbial contamination of milk and milk products. Microbial quality control issues in milk production and processing. The production of fermented milk products. Properties of starter cultures. Mastitis and other milk borne diseases and their health and economic implications.
Fungi and Viruses
An introduction to the most important groups of fungi used in the food and biotechnology industries. Fundamentals of brewing and ethanol production. An introduction to the biology of viruses with particular emphasis on the importance of phage in starter production. Control of phage in the cheese industry
Practical
The practical element of the course will consist of 30 two hour practicals covering the identification and isolation of the main groups of microorganisms involved in the food industry and also food fermentation.
Assessment Breakdown%
Continuous Assessment10.00%
Practical40.00%
End of Module Formal Examination50.00%
Special Regulation
Students must achieve a minimum grade (35%) in both the practical/CA and final examination.
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Other Class tests, specific assignments or presentations 1,2,3,4,5,6,7 10.00 n/a
No Project
Practical
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Laboratory notebook and observation of skills   40.00 Sem 1 End
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam No Description   50.00 Sem 1 End

SETU Carlow Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Frequency Average Weekly Learner Workload
Lecture 30 Weeks per Stage 2.00
Laboratory 30 Weeks per Stage 2.00
Estimated Learner Hours 30 Weeks per Stage 2.00
Total Hours 180.00