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: Microbiology & Drug Discovery
Prerequisites

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

2019/0, Trimester 2, Face-to-Face, Edinburgh Napier University
Occurrence: 001
Primary mode of delivery: Face-to-Face
Location of delivery: SRI LANKA
Partner: Edinburgh Napier University
Member of staff responsible for delivering module: Sophie Foley
Module Organiser:


Learning, Teaching and Assessment (LTA) Approach:
Learning & teaching methods including their alignment to LOs
This module will be delivered through a combination of class time and directed independent learning (LOs 1-5). 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 articles. Laboratory classes will develop practical and experimental research skills (LO4). Students will be expected to undertake preparation before class including listening to on-line lectures. The tutor (Sri Lanka) is in liaison with the module leader throughout the duration of the module via email and Moodle.

Embedding of employability/ PDP/ scholarship skills
Key employability and scholarship skills are embedded and assessed – including laboratory skills, numeracy, oral communication and critical thinking. Critical thinking and written communication skills are required in the tutorial work, coursework component and examination. Critical analysis of scientific research literature will also be developed.



Formative Assessment:
The laboratory assessment will include aspects of experiment design and critical evaluation of experiments. A formal exam will be used to assess knowledge and understanding of the theoretical aspects of this module. During the trimester a supervised test will take place based on one unit of this module. Students will receive prompt feedback on their performance, so that they can take this on board in their preparation for the formal exam which will assess the remaining Units at the end of the trimester.


Summative Assessment:
The laboratory assessment will include aspects of experiment design and critical evaluation of experiments. A formal exam will be used to assess knowledge and understanding of the theoretical aspects of this module. During the trimester a supervised test will take place based on one unit of this module. Students will receive prompt feedback on their performance, so that they can take this on board in their preparation for the formal exam which will assess the remaining Units at the end of the trimester.

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


Assessment
Type of Assessment Weighting % LOs covered Week due Length in Hours/Words
Class Test 20 1,3 6 HOURS= 1, WORDS= 0
Practical Skills Assessment 20 4 8 HOURS= 0, WORDS= 1000
Centrally Time Tabled Examination 60 1-5 14/15 HOURS= 3, WORDS= 0
Component 1 subtotal: 40
Component 2 subtotal: 60
Module subtotal: 100

Description of module content:

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.

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 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.

Indicative References and Reading List - URL:
MIC09803 Food Microbiology and Biotechnology (Sri Lanka)