Appropriate knowledge at SCQF Level 7/8 of introductory microbiology

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.

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