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BIOM7003 - Food & Healthcare Microbiology

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Title:Food & Healthcare Microbiology
Long Title:Food & Healthcare Microbiology
Module Code:BIOM7003
 
Duration:1 Semester
Credits: 5
NFQ Level:Intermediate
Field of Study: Microbiology
Valid From: Semester 1 - 2017/18 ( September 2017 )
Module Delivered in 3 programme(s)
Module Coordinator: Brigid Lucey
Module Author: Helena Stack
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:
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.
Pre-requisite learning
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
 

Module Content & Assessment

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.
Assessment Breakdown%
Course Work100.00%
Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Multiple Choice Questions Role of microorganisms in the food industry, pathogenic microorganisms 1,2 35.0 Week 7
Short Answer Questions Pathogenic microorganisms, diagnostic microbiology 2,3,4 35.0 Week 13
Written Report On practical experiments 3,5,6 30.0 Every Second Week
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 institute reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Theory 2.0 Every Week 2.00
Lab Laboratory based practicals 2.0 Every Second Week 1.00
Independent & Directed Learning (Non-contact) Independent study 4.0 Every Week 4.00
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 Ed., 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 Ed., 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

Cork Institute of Technology
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Email: help@cit.edu.ie