FB1MIC: Food Microbiology

Module code: FB1MIC

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: Level 1 (Certificate)

When you'll be taught: Semester 1

Module convenor: Professor Dimitris Charalampopoulos, email: d.charalampopoulos@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2024/5

Available to visiting students: Yes

Talis reading list: Yes

Last updated: 21 May 2024

Overview

Module aims and purpose

This module aims to provide you with a fundamental microbiology broad knowledge, with a focus and more in-depth appreciation on food microbiology and its key topics and application fields. You will also develop fundamental microbiology laboratory skills covering aseptic technique, microbial growth, and production of fermented foods.

Module learning outcomes

By the end of the module, it is expected that students will be able to:

1. Compare the fundamental characteristics of the major groups of microbes, in terms of structure, physiology and environmental factors influencing growth
2. Describe the main metabolic pathways that microbes utilise to grow, and estimate based on stoichiometric equations the key features of metabolic processes (e.g. biomass yield, product yield)
3. Describe the basic processing schemes used to produce various fermented foods (dairy, meat, cereal based, vegetable/fruit based)
4. Develop good microbiological technique, present accurately experimental results and derive conclusions

Module content

Initial lectures will provide an overview of the history and origins of microbiology and its applications, and cover the fundamental characteristics of the major groups of cellular (bacteria, archaea, fungi, protists) and acellular (e.g. viruses, viroids, prions) microbes, in terms of structure and physiology. This will be followed by the study of the different metabolic pathways and the stoichiometric equations that are used to generate quantitative information on microbial cell growth and metabolism. The impact of environmental conditions on cell growth will also be covered as well as the key characteristics of starter cultures, focusing on lactic acid bacteria and yeast. Subsequent lectures will focus on the processes used to produce a range of fermented food products (dairy, cereal, meat, and vegetable/fruit fermented foods). The final lectures will provide an overview of industrial biotechnology (covering production of chemicals, biopolymers, biofuels) and introduction to food spoilage and food pathogens. The laboratory practical sessions, which will run in parallel to the lectures, will develop the skills of the students in terms of basic microbiological techniques (e.g. aseptic technique, microscopy, cell growth, fermented foods) and provide illustrations of key points from the lectures in relation to microbial metabolism and fermented foods production.

Structure

Teaching and learning methods

Lectures (face to face and screencasts), practical classes (six laboratory practicals), workshops (problem solving sessions, discussions).

Study hours

At least 40 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.

Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.

Semester 1 The hours in this column may include hours during the Christmas holiday period.

Semester 2 The hours in this column may include hours during the Easter holiday period.

Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.

Assessment

Requirements for a pass

Students need to achieve an overall module mark of 40% to pass this module.

Summative assessment

Penalties for late submission of summative assessment

The Support Centres will apply the following penalties for work submitted late:

Assessments with numerical marks

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of three working days;
• the mark awarded due to the imposition of the penalty shall not fall below the threshold pass mark, namely 40% in the case of modules at Levels 4-6 (i.e. undergraduate modules for Parts 1-3) and 50% in the case of Level 7 modules offered as part of an Integrated Masters or taught postgraduate degree programme;
• where the piece of work is awarded a mark below the threshold pass mark prior to any penalty being imposed, and is submitted up to three working days after the original deadline (or any formally agreed extension to the deadline), no penalty shall be imposed;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

Assessments marked Pass/Fail

• where the piece of work is submitted within three working days of the deadline (or any formally agreed extension of the deadline): no penalty will be applied;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension of the deadline): a grade of Fail will be awarded.

The University policy statement on penalties for late submission can be found at: https://www.reading.ac.uk/cqsd/-/media/project/functions/cqsd/documents/qap/penaltiesforlatesubmission.pdf

You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Formative assessment

Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.

Monitor and provide feedback on laboratory skills. On-line quizzes to identify gaps in knowledge and provide additional input/explanation on specific topics.

Reassessment

Additional costs