Module Code - Title:

FT4438 - FOOD MICROBIOLOGY

Year Last Offered:

2025/6

Hours Per Week:

Lecture

2

Lab

0

Tutorial

2

Other

0

Private

2

Credits

3

Grading Type:

N

Prerequisite Modules:

Rationale and Purpose of the Module:

To provide a specialised course on the microbiology of foods.

Syllabus:

Roles of major families of microorganisms in food preservation/spoilage, food fermentations and public health. Isolation and characterisation. Physiological characteristics of selected food microbes. Microbial testing and control in food products. Advanced detection methods. Hygiene, cleaning and disinfection in the food factory. HACCP and Quality Systems. Foodborne pathogens of current concern including Listeria monocytogenes, psychrophilic C. botulinum, Aeromonas, Yersinia, Bacillus cereus, Salmonella etc.

Learning Outcomes:

Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)

Appreciate food microbiology and its central role in food science and technology Describe the main types of micro-organisms that have either beneficial or detrimental effects on food Discuss the key aspects of good practice in food hygiene so that the risks of ill-health problems are minimised Provide theoretical basis for microbial growth and microbial inactivation in various foods and their effect on microbial safety and food quality, Understand advantages and disadvantages of emerging food preservation and microbial detection technologies and their implications to microbial food safety and food quality.

Affective (Attitudes and Values)

Differentiate between different classes of food-borne infectious diseases in order to illustrate the consequences of microbial food contamination.

Psychomotor (Physical Skills)

Present a review paper giving examples of how food microbiology relates to microbial food safety and food quality.

How the Module will be Taught and what will be the Learning Experiences of the Students:

Lectures, tutorials, and audio-video and internet presentations to stimulate critical thinking. Guest speakers.

Research Findings Incorporated in to the Syllabus (If Relevant):

Prime Texts:

James M J, (2005) Modern Food Microbiology , Springer

Other Relevant Texts:

Programme(s) in which this Module is Offered:

Semester(s) Module is Offered:

Module Leader:

achim.schmalenberger@ul.ie