Module Details

Module Code: BIOM7003
Title: Food & Healthcare Microbiology
Long Title: Food & Healthcare Microbiology
NFQ Level: Intermediate
Valid From: Semester 1 - 2017/18 ( September 2017 )
Duration: 1 Semester
Credits: 5
Field of Study: 4213 - Microbiology
Module Delivered in: 3 programme(s)
Module Description: This module outlines the role of microorganisms in the food and healthcare industry. Describes pathogenic food microbes of importance and methods for the detection, isolation, identification and control of such microorganisms.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Discuss the principal microbial growth factors affecting positive & negative food transformations.
LO2 Describe the key pathogenic microorganisms in the food & healthcare industry.
LO3 Explain methods used in diagnostic microbiology.
LO4 Evaluate the strategies for control of microorganisms in the food industry.
LO5 Perform laboratory techniques and data collation.
LO6 Interpret scientific data and write scientific reports.
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Role of microorganisms in the food industry
Characteristics key to microbial growth and survival. Positive and negative food transformations such as fermentations/microbial food spoilage/food pathogens. Cost and consequence of foodborne disease, Key consumer concerns with regard food safety.
Food and healthcare pathogenic microorganisms
Identify major food and healthcare pathogens, high risk foods and consumers. Key growth characteristics and pathogenesis of selected pathogens. Outline case studies of importance.
Control of microbial populations
Methods of controlling microorganisms in food and healthcare environments. Microbial survival mechanisms.
Diagnostic Microbiology
Detection, Isolation, Identification & Enumeration of Microorganisms using standard microbiological techniques, molecular and immunological based methods.
Lab practicals
A range of laboratory practicals in the area of food & diagnostic microbiology.
Module Content & Assessment
Assessment Breakdown%
Coursework100.00%

Assessments

Coursework
Assessment Type Multiple Choice Questions % of Total Mark 35
Timing Week 7 Learning Outcomes 1,2
Assessment Description
Role of microorganisms in the food industry, pathogenic microorganisms
Assessment Type Short Answer Questions % of Total Mark 35
Timing Week 13 Learning Outcomes 2,3,4
Assessment Description
Pathogenic microorganisms, diagnostic microbiology
Assessment Type Written Report % of Total Mark 30
Timing Every Second Week Learning Outcomes 3,5,6
Assessment Description
On practical experiments
No End of Module Formal Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 2.00 2
Lab Contact Laboratory based practicals Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Independent study Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 
Module Resources
Recommended Book Resources
  • Patrick R. Murray, Ken S. Rosenthal, Michael A. Pfaller. (2016), Medical Microbiology, 8th. Elsevier, [ISBN: 9780323299565].
Supplementary Book Resources
  • Latiful Bari, Dike O. Ukuku. (2016), Foodborne Pathogens & Food Safety, Taylor & Francis, [ISBN: 9781498724104].
  • Christopher J Woolverton, Linda Sherwood, Joanne Willey. (2016), Prescott's Microbiology, 10th. McGraw Hill, [ISBN: 9781259281594].
This module does not have any article/paper resources
Other Resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SHERB_8 Bachelor of Science (Honours) in Herbal Science 5 Elective
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 5 Mandatory
CR_SFSTE_7 Bachelor of Science in Food and Health Science 5 Mandatory