Programme And Module Handbook
Course Details in 2021/22 Session

If you find any data displayed on this website that should be amended, please contact the Curriculum Management Team.

Module Title Food and Microbes
SchoolChemical Engineering
Department Chemical Engineering
Module Code 04 26444
Module Lead Helen Oneyaka
Level Masters Level
Credits 20
Semester Semester 1
Restrictions None
Contact Hours Lecture-40 hours
Guided independent study-160 hours
Total: 200 hours
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 (40%)
26444-03 : Exam : Exam (School Arranged) - Written Unseen (50%)
26444-07 : Online quiz : Class Test (10%)
Assessment Methods & Exceptions Assessment: 50% online exam, 50% written coursework (Canvas).
Other None
Reading List - HPA guidelines on Ready-to-Eat foods:
- 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.