Core Module Information
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: Life Sciences

Appropriate knowledge at SCQF Level 7/8 of introductory microbiology

Description of module content:

In this module you will learn about aspects of microbiology of relevance to the food industry. It covers three distinct units – food spoilage, food production using fermentation
and strategies/approaches to limiting the risk of food-borne disease. These three topics will be underpinned by a unit on experimental methods used for microbiological analysis of food. A range of methods will be explored in terms of the methodology and the benefits/limitations of their application. These will include culture and molecular-based methods for determining microbial load and microbial identity. The module will include
laboratory classes, in which you will develop skills in microbiological analysis of food.
Module content: Food spoilage – microbial contribution to food spoilage, factors influencing the growth of microorganisms in food, preservation techniques and death
kinetics. Food-borne disease - the farm to fork concept and complexity of the food chain, HACCP as a risk management system; techniques for identifying an outbreak and the
microorganism responsible. Food fermentation – metabolic activity of microorganisms contributing to fermented food production, a fermented food production process, the use
of starter cultures in food fermentation, probiotics and prebiotics. Microbial analysis of food – using a range of culture-based and molecular methods.

Learning Outcomes for module:

LO1: Relate the nature of microorganisms both to their ability to cause food spoilage
LO2: Relate the nature of microorganisms to their application in food production
LO3: Evaluate the approaches use in limiting the risk of food-borne disease and interpret case study reports
LO4: Apply and interpret experimental methods to the microbiological analysis of food.

Full Details of Teaching and Assessment
2023/4, Trimester 2, FACE-TO-FACE,
Occurrence: 001
Primary mode of delivery: FACE-TO-FACE
Location of delivery: HONG KONG
Member of staff responsible for delivering module: Debbie Jamieson
Module Organiser:

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Tutorial 18
Face To Face Practical classes and workshops 10
Independent Learning Guided independent study 169
Face To Face Centrally Time Tabled Examination 3
Total Study Hours200
Expected Total Study Hours for Module200

Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Report 40 1,2 4 9 HOURS= 00.00, WORDS= 2500
Centrally Time Tabled Examination 20 1 5 HOURS= 01.00, WORDS= 0
Centrally Time Tabled Examination 40 2-4 14/15 HOURS= 01.50
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100

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