FB1MF1-Food Microbiology

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:4
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Prof Dimitris Charalampopoulos
Email: d.charalampopoulos@reading.ac.uk

Type of module:

Summary module description:

The module will provide fundamental microbiology broad knowledge and skills, with a focus and more in-depth appreciation on food microbiology and its key topics and application fields.

Aims:

The students will develop knowledge on the characteristics of the major groups of microbes, cell growth, microbial metabolism and stoichiometry, the production of fermented foods, as well as an introductory overview of food spoilage and food hazards. The students will also develop fundamental microbiology laboratory skills covering aseptic technique, microbial growth, production of fermented foods, and problem solving and data analysis skills including writing and using stoichiometric equations, as well as data plotting and analysis using Excel.Ìý

Assessable learning outcomes:

• Compare the fundamental characteristics of the major groups of microbes, in terms of structure, physiology and nutrition


• Describe the main metabolic pathways that microbes utilise to grow and the environmental factors influencing growth


• Estimate based on stoichiometric equations the key features of metabolic processes (e.g. cell biomass yield, product yield)


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


• Work with bacterial and yeast cultures in the lab and develop good microbiological technique


• Present accurately experimental results and derive conclusions


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

Additional outcomes:

The module will provide students with microbiology knowledge and practical skills that is important to appreciate the role of microbes in food and health and relevant for all Food and Nutrition courses. It will complement knowledge from other subjects (e.g. biochemistry, food processing, gut physiology), and prepare students for Part 2 and 3 modules, as well as enhance their transferable skills and general understanding of the food sector.

Outline content:

Initial lectures will provide an overview of the history and origins of microbiology and its applications, and cover the fundamental characteristics of the major groups of cellular (bacteria, archaea, fungi, protists) and acellular (e.g. viruses, viroids, prions) microbes, in terms of structure and physiology. This will be followed by the study of the different metabolic pathways and the stoichiometric equations that are used to generate quantitative information on microbial cell growth and metabolism. The impact of environmental conditions on cell growth will also be covered as well as the key characteristics of starter cultures, focusing on lactic acid bacteria and yeast. ÌýSubsequent lectures will focus on the processes used to produce a range of fermented food products (dairy, cereal, meat, and vegetable/fruit fermented foods). The final lectures will provide an overview of industrial biotechnology (covering production of chemicals, biopolymers, biofuels) and introduction to food spoilage and food pathogens. The laboratory practicals, which will run in parallel to the lectures, will develop the skills of the students in terms of basic microbiological techniques (e.g. aseptic technique, microscopy, cell growth, fermented foods) and provide illustrations of key points from the lectures in relation to microbial metabolism and fermented foods production.

Brief description of teaching and learning methods:

Lectures (face to face and screencasts), practical classes (six laboratory practicals), workshops (problem solving sessions, discussions).

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures		22
Tutorials		4
Practicals classes and workshops		14
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)		30
Ìý Ìý Wider reading (directed)		60
Ìý Ìý Preparation of practical report		30
Ìý Ìý Essay preparation		40
Ìý	Ìý	Ìý	Ìý
Total hours by term	0	200	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Report	50
Set exercise	50

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:

Two assignments (50% each):

Assignment 1

Problem solving assessment (including stoichiometry problems and a growth curve task) - Teaching week 6 (50%)

Assignment 2

Laboratory handbook (reporting on 6 practicals plus some additional critical questions relevant to each practical and the relevant theory, covering the module content) - Teaching week 11 (50%)

Formative assessment methods:

• Monitor and provide feedback on laboratory skills


• On-line quizzes to identify gaps in knowledge and provide additional input/explanation on specific topics

Penalties for late submission:

The Support Centres 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 (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: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
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:

40% in overall assessed work

Reassessment arrangements:

Resubmission of coursework

Additional Costs (specified where applicable):

Printing and binding £3

Last updated: 30 March 2023