Course Details in 2021/22 Session

Module Title	Food and Microbes
School	Chemical Engineering
Department	Chemical Engineering
Module Code	04 26444
Module Lead	Helen Oneyaka
Level	Masters Level
Credits	20
Semester	Semester 1
Pre-requisites
Co-requisites
Restrictions	None
Contact Hours	Lecture-40 hours Guided independent study-160 hours Total: 200 hours
Exclusions
Description	Current and existing knowledge regarding the microbiological characteristics, virulence and disease associations of the bacterial, viral, fungal and protozoan pathogens associated with foodborne illness will be reviewed. In addition, methods for sub-speciation and epidemiological typing of bacterial pathogens will be investigated. Microbial food spoilage will also be studied to highlight the organisms and processes involved. The intrinsic factors that effect the association of particular microbes with certain foods will also be investigated. Laboratory media and techniques, both traditional and new rapid methods, available for the detection and characterisation of microorganisms will be studied.
Learning Outcomes	By the end of the module the student should be able to: Describe the main features and characteristics of bacteria, fungi, viruses and protozoa that are associated with foodborne infection/intoxication. Describe, evaluate and discuss the methods available for sampling, detection and enumeration of microorganisms including new rapid methods and recognise the limitations of each technique. Describe the methods available for epidemiological typing of foodborne microorganisms including molecular biology approaches. Discuss the microbiological spoilage of food.
Assessment	26444-01 : Lab Report : Coursework (50%) 26444-03 : Exam : Exam (School Arranged) - Written Unseen (50%)
Assessment Methods & Exceptions	Assessment: 50% online exam, 50% written coursework (Canvas).
Other	None
Reading List	- HPA guidelines on Ready-to-Eat foods: http://www.hpa.org.uk/web/HPAwebFile/HPAweb_C/1259151921557 - Varnam, A.H. & Evans, M.G.,1996. Foodborne Pathogens: an illustrated text, 2nd Edition.) London: Manson - Giesecke J. (2001). Modern Infectious Disease Epidemiology. 2nd Ed. Edward Arnold, London. ISBN 0-340-59237-0 - Jay, J.M., Loessner, M.J. & Golden, D.A., 2006. Modern Food Microbiology 7th Edition. New York: Springer-Verlag - Adams, M.O.,Moss M.R., 2008. Food Microbiology.3rd Edition. Royal Society of Chemistry. - Forsythe, S., 2010. The Microbiology of Safe Food 2nd Edition. Wiley-Blackwell. - Hawker J., Begg N., Blair I, Reintjes R, Weinberg J. Ekdahl, K., 2012. Communicable Disease Control and Health Protection Handbook, 3rd Edition. Chichester : Wiley-Blackwell. - Madigan, M.T., Martinko, J.M., Dunlap, P.V., Brock, T., 2012. Biology of Microorganisms 13th Edition. Global Edition. Pearson Prentice Hall. - Motarjemi, Y., Adams, M., 2006. Emerging Foodborne Pathogens. Cambridge : Woodhead Publishing; Boca Raton : CRC Press - Willey, J.M., Sherwood, L.M., Woolverton, C.J., Prescott, L.M., 2011. Prescott's Microbiology (8th Edition. Eds. New York: McGraw-Hill.