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

Appropriate knowledge at SCQF Level 7/8 of introductory microbiology

2020/1, 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: Sophie Foley
Module Organiser:

Learning, Teaching and Assessment (LTA) Approach:
This module will be delivered through a combination of class time and directed independent learning (LO1-4). Students will be expected to undertake work in advance of coming to class, based on the resources provided via Moodle. In class key concepts will be explained but students will be expected to work individually or in small groups to
undertake problem-solving, exercises in experiment design and interpretation of scientific research articles. Laboratory classes will be used to develop practical and research experimental skills (LO4). Key employability and scholarship skills are embedded and assessed – including laboratory skills, numeracy and critical thinking.

Formative Assessment:
After two lab sessions, each student’s lab book will be spot-checked in class and verbal feedback provided by the tutors on adherence to specific criteria for the professional maintenance of a lab book. This will directly support the summative assessment of the laboratory book (LO4).
Prior to the exam, students will have the opportunity to undertake and peer-mark formative practice exam questions relating to the module content. Through group discussion including students and staff, the class will identify the key points that would be required (LO1-3). This, alongside feedback on the class test (LO1), will support final

Summative Assessment:
The work undertaken during laboratory classes will be assessed through the assessment of a laboratory lab book and completion of a laboratory worksheet (LO4). This assessment will include aspects of experiment design, data analysis and critical evaluation of experiments undertaken. This builds on assessments from previous modules, for which students will have previously been given feedback.
The module is also assessed through a class test early in the module (LO1), which will focus on the assessment of one unit and will serve as an introduction to Level 9 exam style assessments, and a final exam (LO1-3).

Student Activity (Notional Equivalent Study Hours (NESH))
Mode of activityLearning & Teaching ActivityNESH (Study Hours)
Face To Face Practical classes and workshops 10
Independent Learning Guided independent study 170
Face To Face Centrally Time Tabled Examination 2
Face To Face Tutorial 18
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 4 HOURS= 01.00, WORDS= 0
Laboratory report 40 4 10 HOURS= 00.00, WORDS= 1500
Centrally Time Tabled Examination 40 1, 2 & 3 14/15 HOURS= 02.30, WORDS= 0
Component 1 subtotal: 60
Component 2 subtotal: 40
Module subtotal: 100

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 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

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