Short Title:Food Microbiology
Full Title:Food Microbiology
Language of Instruction:English
Module Code:MICR H3005
 
Credits: 5
Field of Study:Biology and biochemistry
Module Delivered in 5 programme(s)
Reviewed By:JOHN BEHAN
Module Author:SYLVIA HEALY
Module Description:This module is about the branch of microbiology concerned with food and covers such topics as the microbiology of various food commodities, food borne infections and intoxications, food biotechnology, food preservation, food hygiene in industry and the detection of food borne pathogens and their prevention.
Learning Outcomes
On successful completion of this module the learner will be able to:
LO1 Discuss the use of microorganisms in the production of food and beverages
LO2 Discuss the microbiology of the main food commodities.
LO3 Discuss the role of microorganisms in food spoilage and how to extend the shelf life of food.
LO4 Discuss how foods may be preserved using physical and chemical means.
LO5 Discuss the main food-borne pathogens and how to isolate and identify them using traditional cultural techniques and modern rapid methods.
LO6 Discuss various aspects of food safety management, including HACCP, the role of the FSAI in protecting public health and microbiological monitoring of food processing environments.
 

Module Content & Assessment

Course Work
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Continuous Assessment There will be a minimum of two in-class assessments during the semester. 1,2,3,4,5,6 30.00 Ongoing
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 70.00 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 Class-based learning 3.00 Every Week 3.00
Independent Learning Students will be expected to study books and articles relating to lecture material 3.00 Every Week 3.00
Total Weekly Learner Workload 6.00
Total Weekly Contact Hours 3.00
This module has no Part Time workload.
 

Module Resources

Recommended Book Resources
  • Martin R Adams,Maurice O Moss,Peter McClure 2015, Food Microbiology 4th Edition, 3rd Ed Ed., Royal Society of Chemistry [ISBN: 9781849739603]
  • Michael T. Madigan,Kelly S. Bender,Daniel H. Buckley,W. Matthew Sattley,David A. Stahl 2017, Brock Biology of Microorganisms, Pearson [ISBN: 9780134261928]
  • Willey,Sherwood,Woolverton, Prescott's Microbiology, 10th Ed. [ISBN: 9789813151260]
  • Thomas J. Montville,Karl R. Matthews,Kalmia E. Kniel, Food Microbiology, 4th Ed. [ISBN: 9781555819385]
  • Robert Wayne Hutkins 2014, Microbiology and Technology of Fermented Foods, 1st ed Ed., Wiley Blackwell [ISBN: 9788126547975]
  • Bibek Ray,Arun Bhunia 2013, Fundamental Food Microbiology, Fifth Edition, 5th ed Ed., CRC Press [ISBN: 9781466564435]
This module does not have any article/paper resources
Other Resources
  • Website: Food Safety Authority of IrelandFood Safety Authority of Ireland website
 

Module Delivered in

Programme Code Programme Semester Delivery
TA_SABIO_B Bachelor of Science (Honours) in Bioanalytical Science 6 Mandatory
TA_SPHAR_B Bachelor of Science (Honours) in Pharmaceutical Science 6 Group Elective 2
TA_SBIOL_D Bachelor of Science in Bio Analysis (1 year add-on Bachelor Degree) 6 Mandatory
TA_SASCI_D Bachelor of Science in Bioanalysis or Chemical Analysis 6 Group Elective 1
TA_SAPHR_D Bachelor of Science in Pharmaceutical Science 6 Group Elective 2