2019/20 Undergraduate Module Catalogue
FOOD2135 Microbiological and Chemical Food Safety
20 creditsClass Size: 150
Module manager: Dr Yun Yun Gong
Taught: Semesters 1 & 2 View Timetable
Year running 2019/20
This module is approved as a discovery module
Module summaryThis module has contributions from industrial experts in the field of food safety.- What are the micro-organisms responsible for food poisoning and how do outbreaks occur? - How does hygiene affect micro-organism growth and survival and how can this be predicted? - What is HACCP and how does it aid food safety? - Which toxicants are naturally present in foods? - What chemical contaminants can occur in foods, how does it happen and how is it controlled? - Which toxins can be produced in foods on cooking?The module will include case studies from industry, and recent and breaking food scares will be addressed in the lectures.This 20 credit module is taught by a series of lectures and seminars throughout semester 2. If you have an interest in food safety, enroll on Microbiological and Chemical Food Safety. Students with a pass in a first year biological or chemical science programme are eligible for this module. If you want to know more then please email firstname.lastname@example.org with your questions.
ObjectivesOn completion of this module, students should:
(a) have an understanding of the important microbiological safety issues in food and the scientific basis of the key approaches used by the industry in order to minimise risk to consumers, and
(b) understand the range of chemical safety issues in food, how they are minimised and regulated.
The key food poisoning microorganisms; microbial ecology of foods; process hygiene - engineering and microbiology; predictive modelling of microbial growth and survival; hazard analysis and critical control point techniques (HACCP)
Modern analytical techniques in microbiolgy.
Inherent (natural) food toxicants, their production and properties; mycotoxins (trichothecenes, ochratoxins and fumonisims), their production, properties and regulation; food contaminants (pesticides, veterinary drug residues, dioxins/PCBs) hazard and regulation; food additives, hazard and regulation; Acrylamide in food, a new safety issue?
|Delivery type||Number||Length hours||Student hours|
|Private study hours||169.00|
|Total Contact hours||31.00|
|Total hours (100hr per 10 credits)||200.00|
Private study- Private study of lecture material, directed reading and examination preparation: 169 hours
Opportunities for Formative Feedback- Multiple choice test, submitted mid-session
Methods of assessment
|Exam type||Exam duration||% of formal assessment|
|Standard exam (closed essays, MCQs etc)||3 hr 00 mins||100.00|
|Total percentage (Assessment Exams)||100.00|
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Reading listThe reading list is available from the Library website
Last updated: 04/09/2019
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