FB1MB1-Introduction to Food Microbiology

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:4
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2020/1

Module Convenor: Prof Dimitris Charalampopoulos

Email: d.charalampopoulos@reading.ac.uk

Type of module:

Summary module description:

The module will introduce the students toÌýthe use of microorganisms for the production of a range of fermented foodsÌý(dairy, cereal, meat and vegetable/fruit fermented foods)Ìýfocusing on understandingÌýthe impact ofÌýmicrobial metabolismÌýon the manufacturing process and on food product quality. The lectures will be supported by laboratory practicals where the students willÌýdevelop strongÌýmicrobiological skillsÌýand will include a microbial growth experiment, producing yoghurt in the lab and quantifying the microbial concentrations of commercial fermented food products.

Aims:

To provide fundamental knowledge on the use of microbes for the production of foods, develop a theoretical understanding of microbial metabolism in the context of fermented foods, familiarise with stoichiometric equations and relevant mathematical equations as well as practical laboratory skills.

Assessable learning outcomes:

• Provide an overview of the types of microorganisms used for the production of fermented foods and describe their main characteristics.


• Estimate based on stoichiometric equations the yield and productivity of fermentation processes.


• Describe the basic processing schemes used for the production of various fermented foods (dairy, meat, cereal based, vegetable/fruit based)


• Work with bacterial and yeast cultures in the lab and develop go od microbiological technique.


• Present accurately experimental results and derive conclusions


• Demonstrate how to plot microbial growth curves and calculate growth parameters

Additional outcomes:

The students will gain experience in laboratory work, written presentation of results and working in groups. The module will and prepare the students for more advanced modules in microbiology provided in part 2 and part 3.

Outline content:

Initial lectures will cover the metabolic pathways taking place during food fermentation, focusing mainly on lactic acid and ethanol fermentation; then, the main characteristics of lactic acid bacteria and yeast will be reviewed as well as that process for the production of starter cultures. Subsequent lectures will focus on the process used for the production of various fermented foods (dairy, cereal, meat and vegetable/fruit fermented foods).

The laboratory practicals, w hich will run in parallel to the lectures, will aim to strengthen the laboratory skills of the students in terms of basic microbiological techniques (aseptic techniques, plate streaking, microscopy, etc) and provide illustrations of key points from the lectures in relation to food fermentations.

Global context:
The utilisation of microbes for the production of foods as well as chemicals will be discussed.

Brief description of teaching and learning methods:

16 hours lectures and 26 hours in total involving practical classes and workshop.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		17
Seminars			2
Tutorials		4
Practicals classes and workshops		17
Guided independent study:		60
Ìý	Ìý	Ìý	Ìý
Total hours by term		98	2
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written exam	60
Report	20
Portfolio	10
Class test administered by School	10

Summative assessment- Examinations:
1 hour

Summative assessment- Coursework and in-class tests:

Coursework dates:

(Reports) Two assignments (Stoichiometry, Growth curve), weeks: 5, 9

(Portfolio) Laboratory Handbook: week 11

Test: week 11

Formative assessment methods:

Penalties for late submission:

The Module Convenor 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:
5) Computers and devices with a particular specification:
6) Travel, accommodation and subsistence:

Last updated: 4 May 2020