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
Prerequisites

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

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 fermentationand 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 includelaboratory 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 deathkinetics. 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 themicroorganism responsible. Food fermentation – metabolic activity of microorganisms contributing to fermented food production, a fermented food production process, the useof 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:

Upon completion of this module you will be able to

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
2024/5, Trimester 2, In Person,
VIEW FULL DETAILS
Occurrence: 001
Primary mode of delivery: In Person
Location of delivery: HONG KONG
Partner:
Member of staff responsible for delivering module: Sophie Foley
Module Organiser:


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


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words Description
Report 40 1~2~4 Week 9 , WORDS= 2500 Report
Centrally Time Tabled Examination 20 1 Week 5 HOURS= 1 Centrally Time Tabled Examination
Centrally Time Tabled Examination 40 2~3~4 Exam Period HOURS= 1.5 Centrally Time Tabled Examination
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100

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