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Curricular information is subject to change
On completion of this module students should be able to:Recognise the factors influencing contamination and spoilage of beverages, food and pharmaceutical products. Apply the principles of preservation so as to minimise the risk of contamination and spoilage. Explain the basic principles of quality assurance and control. Carry out specific experiments using acquired laboratory skills.
Student Effort Type | Hours |
---|---|
Lectures | 24 |
Practical | 15 |
Specified Learning Activities | 8 |
Autonomous Student Learning | 66 |
Total | 113 |
It is recommended that students taking this module have previously completed MICR20040 'the Microbial World' or modules with equivalent outcome.
Description | Timing | Component Scale | % of Final Grade | ||
---|---|---|---|---|---|
Examination: Online open book essay-type assignment | Unspecified | No | Graded | No | 70 |
Practical Examination: Written laboratory report | Varies over the Trimester | n/a | Graded | No | 30 |
Resit In | Terminal Exam |
---|---|
Autumn | Yes - 2 Hour |
Name | Role |
---|---|
Dr Patrick Caffrey | Lecturer / Co-Lecturer |
Dr Hilary McMahon | Lecturer / Co-Lecturer |