| CODE | FEH1004 | ||||||||||||
| TITLE | General Food Microbiology | ||||||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Food Sciences and Nutrition | ||||||||||||
| DESCRIPTION | This unit will introduce students to the study of Microbiology. The fundamentals of food microbiology including some of its associated history will also be included to set the scene for modern technology and current trends in food science. Classification of microorganisms, their importance to food manufacture, preservation and spoilage as well as and the most common and serious pathogenic food microorganisms and the pathologies they cause will be reviewed. Fermentation, spoilage and control methodology will also be included in the review. Study-unit Aims The goal of this course is to provide students with information and a learning environment that will allow them to recall and demonstrate and understand the basic principles of microbiology and the effects of pathogens and spoilage organisms on humans and food (intended for human consumption). Learning Outcomes 1. Knowledge & Understanding By the end of the study-unit the student will be able to: 1) Describe the factors that influence microbes in food; 2) Discuss the importance of spore forming bacteria and their significance in foods; 3) Identify some of the standard methods and some recent rapid and automated methods for detection and enumeration of microorganisms; 4) Describe the most common and severe pathogenic bacteria; their origins, growth environments and methods of control or prevention; 5) Explain the various physical methods of food preservation, the role of antimicrobial chemicals and industrial strategies used to produce and maintain safe foods; 6) Demonstrate an understanding of the basic principles of general and food microbiology. 2. Skills By the end of the study-unit the student will be able to: - Demonstrate an understanding how factors in food and food storage environments influence the survival and growth of food-borne microorganisms; - Identify microbiological problems associated with emerging food processing technologies and design procedures to overcome these problems; - Identify the causes of food-borne disease outbreaks and propose preventive measures. Main Text/s and any supplementary readings - Food Microbiology; An Introduction; Thomas J. Montville Karl R. Matthews. 2005. 1st ed. ASM Press, Washington DC. ISB 1-55581-308-9 - Modern Food Microbiology, 7th ed. J.M. Jay, Aspen Pubs., Inc., 2005. |
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| STUDY-UNIT TYPE | Lecture and Group Learning | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Foteini Pavli |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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