Module title: Food Microbiology & Biotechnology (Hong Kong)

SCQF level: 09:
SCQF credit value: 20.00
ECTS credit value: 10

Module code: MIC09604
Module leader: Sophie Foley
School School of Applied Sciences
Subject area group: Microbiology & Drug Discovery

There are no pre-requisites for this module to be added

2019/0, Trimester 2, Blended,
Occurrence: 001
Primary mode of delivery: Blended
Location of delivery: HONG KONG
Member of staff responsible for delivering module: Sophie Foley
Module Organiser:

Learning, Teaching and Assessment (LTA) Approach:
Learning & teaching methods including their alignment to LOs
This module is delivered through a combination of introductory lectures, a module booklet, Moodle material and supporting tutorials (LO1-5). Laboratory classes are used to develop practical and experimental research skills (LO4). Students work in small groups to undertake exercises in experiment design or problem-solving during tutorials and laboratory classes. The Moodle discussion forum and formative assessments delivered via Moodle are used to encourage critical thinking and questioning. Feedback is given by local tutors during the tutorial sessions and for laboratory reports. The tutor (Hong Kong) is in liaison with the module leader during induction week (face-to-face) and throughout the duration of the module via email and Moodle.

Formative Assessment:
Assessment in experimental design and data analysis will be both summative and formative and will develop skills in critical thinking.

Summative Assessment:
Assessment in experimental design and data analysis will be both summative and formative and will develop skills in critical thinking. A formal exam will be used to assess knowledge and understanding of the theoretical aspects of this module. During the trimester a supervised test will take place based on one unit of this module. Students will receive prompt feedback on their performance, so that they can take this on board in their preparation for the formal exam which will assess the remaining Units at the end of the trimester.

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Lecture 12
Face To Face Groupwork (Scheduled) 6
Face To Face Practical classes and workshops 12
Independent Learning Guided independent study 168
Face To Face Centrally Time Tabled Examination 2
Total Study Hours200
Expected Total Study Hours for Module200

Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Class Test 20 1 & 3 6 HOURS= 2, WORDS= 0
Practical Skills Assessment 20 4 8 HOURS= 0, WORDS= 1000
Centrally Time Tabled Examination 60 1-5 14/15 HOURS= 2, WORDS= 0
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100

Description of module content:

In this module you will learn about aspects of microbiology and biotechnology of relevance to the food industry. It covers topics ranging from traditional food fermentations to the recent developments in the production of functional foods. Module content is as follows: Food borne disease and food poisoning – managing risk; Microbial food spoilage – mechanisms of spoilage, factors in food influencing microbial growth, preservation methods; Detection of microorganisms and microbial toxins in food – culture-based techniques, molecular and immunological techniques; Production of fermented foods and food additives; Application of enzymes in the food industry; Functional foods and GM foods. In laboratory classes you will develop skills related to microbiological analysis of food.

Learning Outcomes for module:

LO1: Relate the nature of microorganisms both to their ability to cause food spoilage and food poisoning, and to the methods used to prevent spoilage and poisoning;
LO2: Compare and contrast the use of microorganisms and their products in the industrial production of foodstuffs;
LO3: Critically examine different approaches in the development of functional foods;
LO4: Apply theoretical knowledge to experimental methods for the isolation, detection, identification and control of microorganisms in food.
LO5: Critically examine current developments in food microbiology & biotechnology through the interpretation of research publications.

Indicative References and Reading List - URL:
MIC09604 Food Microbiology & Biotechnology HK