University of Surrey - Guildford
Registry
  
 

  
 
Registry > Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE
View Module List by A.O.U. and Level  Alphabetical Module Code List  Alphabetical Module Title List  Alphabetical Old Short Name List  View Menu 
2011/2 Provisional Module Catalogue - UNDER CONSTRUCTION & SUBJECT TO CHANGE
 Module Code: BMS2041 Module Title: FOOD MICROBIOLOGY
Module Provider: Biosciences Short Name: BMS2041
Level: HE2 Module Co-ordinator: PARK SF Dr (Biosciences)
Number of credits: 15 Number of ECTS credits: 7.5
 
Module Availability
Semester One
Assessment Pattern

 Practical reports -  40%. There will be continuous coursework assessments for this module to be written up as detailed reports of the experiments. These will be due in every two weeks from the start of the module.

 

 

 

 

 

Written Examination - 60%

 

 

 

 
Module Overview
Prerequisites/Co-requisites
Module Aims
  • To emphasise and illustrate the varied roles of microorganisms in foodborne illness, food spoilage and food fermentation.

     

 

 

  • To describe the physico-chemical factors influencing microbial growth and survival in foods and how they can be used as control measures.

     

 

 

  •  

     

    To compare the physico chemical properties of a selection of food commodities and their influence on the flora associated with them.

     

 

 

  • To introduce modern methods used for assuring the microbiological quality of foods.

     

 

  • To introduce the basic practical techniques used in the microbiological examination of foods.

     

 

 
Learning Outcomes

On successful completion of this module you should be able to:-

  • Execute reliably a basic microbiological examination of a food material, the calculation of results and interpretation of their significance
  • Describe the most important components of the flora of a range of food commodities and understand their potential role
  • Explain the principles behind commonly used methods of food preservation
  • Describe the microorganisms and their physiological activity involved in the manufacture of a range of fermented food products
  • Outline the use and advantages of HACCP and modern quality control procedures
  • Describe the importance of foodborne pathogens and the mechanisms by which a number of they cause illness

     
Module Content

Lecture No:

 

 

Lecturer

 

 

Topic

 

 

 

 

 

 

 

 

 

 

 

 

 

1

 

 

MRA/SFP

 

 

Factors affecting growth & survival of microorganisms in foods 1

 

 

2

 

 

MRA/SFP

 

 

Factors affecting growth & survival of microorganisms in foods 2

 

 

3

 

 

JEB

 

 

Practical 1 - Elective factors in meat products I

 

 

4

 

 

JEB

 

 

Practical 1 - Elective factors in meat products I

 

 

5

 

 

MRA/SFP

 

 

Milk, production, processing and testing

 

 

6

 

 

MRA/SFP

 

 

Milk, production, processing and testing

 

 

7

 

 

JEB

 

 

Practical 2 - Elective factors in meat products II

 

 

8

 

 

JEB

 

 

Practical 2 - Elective factors in meat products II

 

 

9

 

 

MRA/SFP

 

 

Lactic acid bacteria & foods

 

 

10

 

 

MRA/SFP

 

 

Yoghurt & Cheese production

 

 

11

 

 

JEB

 

 

Practical 3 - Milk microbiology I

 

 

12

 

 

JEB

 

 

Practical 3 - Milk microbiology I

 

 

13

 

 

SFP

 

 

Foodborne illness

 

 

14

 

 

SFP

 

 

Foodborne illness

 

 

15

 

 

JEB

 

 

Practical 4 - Milk microbiology II

 

 

16

 

 

JEB

 

 

Practical 4 - Milk microbiology II

 

 

17

 

 

SFP

 

 

Foodborne illness

 

 

18

 

 

SFP

 

 

Foodborne illness

 

 

19

 

 

JEB

 

 

Practical 5 - Yoghurt/Food poisoning I

 

 

20

 

 

JEB

 

 

Practical 5 - Yoghurt/Food poisoning I

 

 

21

 

 

SFP

 

 

Foodborne illness

 

 

22

 

 

MRA/SFP

 

 

Heat processing of foods; canning/pasteurisation

 

 

23

 

 

JEB

 

 

Practical 6 - Yoghurt/Food poisoning II

 

 

24

 

 

JEB

 

 

Practical 6 - Yoghurt/Food poisoning II

 

 

25

 

 

MRA/SFP

 

 

Heat processing of foods; canning/pasteurisation

 

 

26

 

 

MRA/SFP

 

 

Chilling, freezing, Irradiation

 

 

27

 

 

MRA/SFP

 

 

Microbiology of Fish & Meat

 

 

28

 

 

MRA/SFP

 

 

Microbiological quality control/HACCP

 

 

29

 

 

MRA/SFP

 

 

Brewing

 

 

30

 

 

MRA/SFP

 

 

Vinegar & Pickles

 

 
Methods of Teaching/Learning
Lectures, practicals
Selected Texts/Journals
"Food Microbiology" M R Adams and M O Moss (2007) 3rd edition, Royal Society of Chemistry
Last Updated
12 April 2011