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: 2020/1

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 a case study. Topics range from viral vomit and enteric worms to hallucinogenic fungi and heat-resistant toxin producing bacteria.

Aims:

The course aims to provide basic information on the nature of food borne illnesses and their significance in the food industry, with specific focus on microbial hazards, health and microbial detection methods.

Assessable learning outcomes:

On successful completion of this module, students should be able to explain:

1. The characteristics of important illnesses-causing micro-organisms in the food chain including Salmonella, E. coli, Campylobacter and Listeria.

2. The methods used Ìýto detect and control microbial hazards in food

3. Epidemiology of food borne disease outbreaks and how to identify their probable source

Additional outcomes:

Students will gain 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. Various assays for detecting the microbial content of foods will be discussed, i ncluding 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 on food microbiology (with an emphasis on microbial hazards), participate in a pub quiz and group tutorials relating to Case studies - culminating in presenting flow diagrams and group-work presentations. Finally, a molecular task sheet will be set towards the end of the course.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		15
Seminars		2
Tutorials		6
Guided independent study:		55	22
Ìý	Ìý	Ìý	Ìý
Total hours by term	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written exam	70
Report	10
Oral assessment and presentation	10
Set exercise	10

Summative assessment- Examinations:

1 hour.

Summative assessment- Coursework and in-class tests:

Submission Deadlines: Case study presentations (10%) - Week 30; Case study Summary report and flow diagram (10%)Ìý - week 30, Molecular task sheet (10%) week 34.Ìý

Formative assessment methods:

Students will participate in a pub quiz to to provide them with feedback on their knowledge of molecular methods used to detect microbial hazards in food.

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: 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: 4 April 2020