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Curricular information is subject to change
On completion of this course the student should be able to:
1) Give an account of the methods used to enumerate and identify microorganisms in food;
2) Describe the factors affecting microbial growth and relate these to food spoilage and preservation;
3) Identify and describe the main pathogens associated with the food chain and demonstrate an understanding of how food-borne outbreaks can occur;
4) Demonstrate an understanding of the mechanism of action of the main groups of antibiotics and how bacteria can become resistant to them;
5) Describe the application of microorganisms in food production;
6) Describe the role and significance of the microbiome in animal and human health
7) Safely work in a microbiology laboratory
Student Effort Type | Hours |
---|---|
Laboratories | 6 |
Autonomous Student Learning | 80 |
Online Learning | 30 |
Total | 116 |
It is recommended that students taking this module have successfully completed MICR 20010 Agricultural Microbiology or a similar stage 2 microbiology module.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Continuous Assessment: Based on laboratory practicals | Varies over the Trimester | n/a | Graded | No | 30 |
Assignment: Assignment comprising short-answer and essay type questions | Week 7 | n/a | Graded | No | 30 |
Assignment: End of semester assignment. | Coursework (End of Trimester) | n/a | Graded | No | 30 |
Attendance: Attendance and engagement during online sessions | Throughout the Trimester | n/a | Graded | No | 10 |
Remediation Type | Remediation Timing |
---|---|
In-Module Resit | Prior to relevant Programme Exam Board |
• Feedback individually to students, post-assessment
• Group/class feedback, post-assessment
Class feedback on lab reports and lab MCQ will be provided 1 week after submitted/completed Individual comments will be given to the students on their lab reports
Name | Role |
---|---|
Dr Sean Storey | Lecturer / Co-Lecturer |