Short Title:Food Microbiology
Full Title:Food Microbiology
Module Code:FOOD H1007
 
Credits: 10
Field of Study:Food processing
Module Delivered in 2 programme(s)
Reviewed By:JOHN BEHAN
Module Author:ED CAREY
Module Description:This module aims to provide the student with a practical and theoretical knowledge of food microbiology and contamination control.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Recognise the importance of microbiology in the food industry.
LO2 Assess microbiological risks in food processing.
LO3 Describe a hygiene regime appropriate to the production of high quality safe food.
LO4 Identify the contamination control systems in the food industry.
LO5 Describe contamination control procedures.
LO6 Describe the various structural parameters, which can contribute to effective contamination control.
LO7 Apply appropriate methods to decontaminate work areas.
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Laboratory Examination of human microflora-isolation of bacteria from hands, mouth etc, effectiveness of personnel cleaning, environmental swabbing, effectiveness of chemicals and disinfectants, examination of the microbial quality of a range of foods. 4,7 20.00 Week 8
Continuous Assessment In class exam 1,2,3 30.00 Week 7
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam End-of-Semester Final Examination 1,2,3,4,5,6,7 50.00 End-of-Semester

TU Dublin – Tallaght Campus 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 Classroom based lecture 3.00 Every Week 3.00
Lab Practical skills 1.20 Every Week 1.20
Independent Learning Research, preparation for exams and background reading 9.00 Every Week 9.00
Total Weekly Learner Workload 13.20
Total Weekly Contact Hours 4.20
Workload: Part Time
Workload Type Workload Description Hours Frequency Average Weekly Learner Workload
Lecture Classroom based lecture 3.00 Every Week 3.00
Lab Practical skills 1.20 Every Week 1.20
Independent Learning Research, preparation for exams and background reading 9.00 Every Week 9.00
Total Weekly Learner Workload 13.20
Total Weekly Contact Hours 4.20
 

Module Resources

Required Book Resources
  • Thomas J Montville, Karl R, Matthews Kalmia 2012, Food Microbiology: An Introduction, ASM Press US [ISBN: ISBN: 1555816363, 9781555816360]
  • Ed by D. Roberts, W. Hopper and M. Greenwood 2002, Practical Food Microbiology, Wiley Blackwell [ISBN: ISBN13978-1405100755]
This module does not have any article/paper resources
This module does not have any other resources
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SMAFC_C Certificate in Food Science and Technology Minor Award 1 Mandatory
TA_SPRTC_C Higher Certificate in Science in Process Technologies 1 Mandatory