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

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.

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.