FBMMSH-Microbes, Food Safety and Health

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2023/4

Module Convenor: Dr Gemma Walton
Email: g.e.walton@reading.ac.uk

Module Co-convenor: Prof Dimitris Charalampopoulos
Email: d.charalampopoulos@reading.ac.uk

Type of module:

Summary module description:

In this Autumn Term module, the fundamentals of microbiology are considered with a focus on aspects linked to the role of microorganisms in food and health. Topics covered include (a) general characteristics of microorganisms and microbial metabolism (b) the importance of microorganisms in food production (c) food spoilage (d) foodborne illness (e) molecular applications (f) techniques for microbial inactivation and (e) the role of the gut bacteria on human health and strategies to manipulate this intestinal community.

Aims:

• To advance understanding of food safety principles


• To develop skills in microbiological techniques


• To evaluate recent gut microbial research and its impact on health


• To critically consider the importance of microbes in the food chain

Assessable learning outcomes:

At successful completion of the module the student should be able to:

• Design and perform experiments in food microbiology


• Apply the principles of microbial control to food safety


• Analyse experimental microbial data and draw conclusions relevant to food safety


• Critically evaluate scientific data on the gut microbiome and elaborate on its impact to health and disease

Additional outcomes:

• Students will be provided with tool to:


• Explain the food safety principles


• Build up capabilities in microbiology within a laboratory setting


• Interpret scientific data from journal articles

Outline content:

Topics include:

• Factors affecting microbial growth


• Hurdle technology in terms of food safety


• Pathogenic microbes relevant in the food chain


• Spoilage microorganisms and their impact


• Thermal and non-thermal methods used for microbial inactivation


• The gut microbiota and its role in health and disease


• Application of molecular techniques within food microbiology

Global context:

The issues covered in this module have international application as the different components will be relevant and can be applied in the food industry in any country in the world.

Brief description of teaching and learning methods:

This module will provide both practical and theoretical training, by combining lectures, practical classes, workshops and tutorials.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	20
Seminars	12
Tutorials	5
Demonstration	5
Practicals classes and workshops	8
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)	40
Ìý Ìý Exam revision/preparation	30
Ìý Ìý Advance preparation for classes	30
Ìý Ìý Preparation for tutorials	10
Ìý Ìý Preparation of practical report	20
Ìý Ìý Reflection	20
Ìý	Ìý	Ìý	Ìý
Total hours by term	200	0	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	50
Report	50

Summative assessment- Examinations:

1 exam (2 hours)

Summative assessment- Coursework and in-class tests:

• Autumn Term Laboratory Report: A practical laboratory assignment guided by questions designed to promote inquiry-based learning to be submitted from week 7 (50%)Ìý

Formative assessment methods:

Submission of relevant calculations are encouraged and formative guidance will be provided.

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy 'Penalties for late submission for Postgraduate Flexible programmes', which can be found here: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
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:

50%

Reassessment arrangements:

Submission of coursework

Additional Costs (specified where applicable):

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 30 March 2023