Core Module Information
Module title: Food Microbiology and Biotechnology (Sri Lanka)

SCQF level: 09:
SCQF credit value: 20.00
ECTS credit value: 10

Module code: MIC09803
Module leader: Sophie Foley
School School of Applied Sciences
Subject area group: Life Sciences


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:

Upon completion of this module you will be able to
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 and interpret
case study reports
LO4: Apply and interpret experimental methods to the microbiological analysis of foods

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: SRI LANKA
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 Lecture 20
Face To Face Tutorial 10
Face To Face Practical classes and workshops 12
Independent Learning Guided independent study 155
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 60 1,3,4 14/15 HOURS= 02.50, WORDS= 0
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100

Indicative References and Reading List - URL:
MIC09803 Food Microbiology and Biotechnology