Programme And Module Handbook
Course Details in 2021/22 Session

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Module Title LM Investigating Food Borne Outbreaks
SchoolChemical Engineering
Department Chemical Engineering
Module Code 04 29679
Module Lead Helen Onyeaka
Level Masters Level
Credits 10
Semester Semester 2
Restrictions None
Description This module will introduce students to the concepts of epidemiology and the investigation of food borne infectious diseases.
Learning Outcomes By the end of the module students should be able to:
  • Describe current food poisoning trends and evaluate the importance of the various factors influencing these trends
  • Understand the role of individuals and organisations involved in investigation and control of foodborne illness including reporting and notification systems in the UK and EU
  • Discuss principles and methodology used in the investigation and control of single case and outbreaks of food poisoning, including the use of cohort studies and case control studies. Be able to identify the limitation of the methodology and critically analyse the conclusion which may be drawn, including the implications for enforcement action.
Analyse recent and/or significant outbreaks and identify implications for food control.
Assessment 29679-01 : Coursework : Coursework (100%)
Assessment Methods & Exceptions Assessments: 100% course work comprising one 3000 word essay or equivalent case study
Reassessment: 100% course work comprising one 3000 word essay or equivalent case study
Reading List