FB2MF2-Microbiological Hazards in Foods

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:5
Terms in which taught: Spring term module
Pre-requisites: BI1BD1 Introductory Microbiology or BI1P11 Introductory Microbiology or BI1S1 Introductory Microbiology
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2019/0

Module Convenor: Dr Marie Lewis

Email: marie.lewis@reading.ac.uk

Type of module:

Summary module description:
Ten credit module on the nature and importance of food borne illnesses and microbiological hazards in the food industry, comprising a mixture of lectures, tutorials and laboratory practical sessions.

Aims:
The course aims to provide basic information on the nature of food borne illnesses and their significance in the food industry, with specific interest in microbial hazards, microbial detection assays, food microbiology and health.

Assessable learning outcomes:
On successful completion of this module, students should be able to explain:
1. the nature of important micro-organisms of food borne illnesses
2. methods to control microbial hazards in foods
3. epidemiology of food borne outbreaks and how to identify their probable source
4. methods for detection and identification of food micro-organisms

Additional outcomes:
Students should gain laboratory and scientific reporting skills (including experience in oral presentation), and improve their knowledge of important food microbes and methods for their detection and control.

Outline content:
The course will cover important aspects of microbial physiology, with respect to food borne pathogens and important considerations for food production and the detection and control of microbial hazards. Particular attention will be given to both food borne illnesses that (i) require microbial multiplication in foods and (ii) do not require multiplication in foods and to the epidemiology of food related outbreaks. Modern assays for detecting the microbial content of foods will be discussed, including molecular methods and differentiation techniques (which are used to monitor both microbial hazards and functional cultures, such as starter cultures and probiotics).

Brief description of teaching and learning methods:
Students will attend lectures and laboratory practicals on food microbiology (with particular emphasis on microbial hazards), write scientific reports of their laboratory experimental work and participate in group tutorials related to Case studies - culminating in presenting flow diagrams and Group presentations of said Case studies. Finally, a revision test will be given at the end of the course.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		19
Tutorials		11.5	1.5
Practicals classes and workshops		3
Guided independent study:		44.5	20.5
Ìý	Ìý	Ìý	Ìý
Total hours by term		29
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written exam	60
Report	12
Oral assessment and presentation	5
Practical skills assessment	3
Set exercise	13
Class test administered by School	7

Summative assessment- Examinations:
1 hour.

Summative assessment- Coursework and in-class tests:

Submission Deadlines: Laboratory report (Enumeration of bacteria in foods; 15%) - Week 26; Laboratory Daybook (3%) - Week 26; Case study Progress report (flow diagram; 1%)Ìý– Week 27; Case study presentations (5%) - Week 30; Case study Summary report and flow diagram (9%)Ìýand meeting minutes (3%) - Week 30; In-class MCQ test (7%) – Week 34.

Formative assessment methods:

Penalties for late submission:
The Module Convener will apply the following penalties for work submitted late:

where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day[1] (or part thereof) following the deadline up to a total of five working days;

where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at:
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:
overall mark of 40%

Reassessment arrangements:

Reassessment arrangements are in accordance with University policy. Reassessment of the written examination is held during the University administered re-examination period in August. Failed coursework may be re-assessed by an alternative assignment before or during the August re-examination period.

Additional Costs (specified where applicable):
1) Required text books:
2) Specialist equipment or materials:
3) Specialist clothing, footwear or headgear:
4) Printing and binding: Printing Costs For Any Items The Students Select To Print (E.G. Hand-Outs With Lecture Powerpoint Slide Or Any Recommended ºÚ¹Ï³ÔÁÏÍøs [Which Will Be Electronically Available Via Blackboard Or Uor Library]. Library Prices For Printing Are 5P A Sheet B
5) Computers and devices with a particular specification:
6) Travel, accommodation and subsistence:

Last updated: 8 April 2019