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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.

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