MCRO06009 2019 Agricultural and Food Microbiology

General Details

Full Title
Agricultural and Food Microbiology
Transcript Title
Agricultural and Food Microbio
Code
MCRO06009
Attendance
N/A %
Subject Area
MCRO - Microbiology
Department
ESCI - Environmental Science
Level
06 - NFQ Level 6
Credit
05 - 05 Credits
Duration
Semester
Fee
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Author(s)
Aideen Considine
Programme Membership
SG_SAGRI_B07 201900 Bachelor of Science in Science in Agri-Food Science SG_SAGRI_H08 201900 Bachelor of Science (Honours) in Science in Agri-Food Science SG_SSUST_C06 201900 Higher Certificate in Science in Sustainable Food Production SG_SHUMA_H08 201900 Bachelor of Science (Honours) in Human Nutrition SG_SHUMA_B07 201900 Bachelor of Science in Human Nutrition SG_SAGRI_H08 201900 Bachelor of Science (Honours) in Science in Agri-Food Science
Description

The aim of this module is to introduce students to the relevance and importance of microorganisms in both the agricultural and food sectors.

Learning Outcomes

On completion of this module the learner will/should be able to;

1.

 Explain the effects of both extrinsic and intrinsic factors on the growth of microorganisms in foodstuffs.  

2.

 Describe the characteristics of food borne pathogens and discuss the control methods available to limit their growth

3.

Review microbial fermentations and air bioflora and evaluate their importance in the agri-food sector

4.

Appraise zoonotic diseases, pest control and hygienic food production

5.

 Enumerate microorganisms in a selection of food, drinking water and soil samples and monitor surfaces , personnel and air for microbial contaminants- with emphasis on emerging rapid methods 

Teaching and Learning Strategies

This module will be delivered by lecturers, enquiry based learning sessions and laboratory activities. All topics will be available on Moodle as will an extensive amount of additional relevant information

Module Assessment Strategies

This module is 70% continuous assessment and 30% final exam.

To assess the learning outcomes the students will be tested on the theory covered by short question tests and final theory examination.

The laboratory activities will be assessed on an ongoing basis by short question examinations, electronically uploaded laboratory reports and the periodic testing of practical laboratory skills acquired. 

The student must reach an assigned gate (mark) in the final exam and achieve 40% overall to pass the subject.

 

Repeat Assessments

Repeat final theory examinations will be available as will repeat C/A  

Module Dependencies

Prerequisites
MCRO06006

Indicative Syllabus

Explain the effects of both extrinsic and intrinsic factors on the growth of microorganisms in foodstuffs

  • Water activity
  • pH
  • Nutrients
  • Biological barriers
  • Antimicrobial chemicals
  • Temperature / concentration of gases / relative humidity of storage area 

Describe the characteristics of food borne pathogens and discuss the control methods available to limit their growth

  • Bacterial infections
  • Viral infections
  • Food intoxications
  • Methods of food preservation
  • Inhibition principle
  • Killing principle

Review microbial fermentation and air bioflora and evaluate their importance in the agri-food sector

  • Superfoods
  • Alcoholic fermentation
  • Microbiology of silage
  • Factors effecting air microflora
  • Major diseases transmitted through air
  • Evaluation of air quality
  • Standards and limits for air quality
  • Controlling air biohazards

Appraise zoonotic diseases and develop an understanding of pest control and hygienic food production methods 

  • Diseases passed from animas to man
  • Methods of prevention and control
  • Safe handling of foods
  • Sources of contamination
  • Pest control
  • Waste management  

Enumerate microorganisms in a selection of food, drinking water and soil samples and monitor surfaces, personnel and air for microbial contaminants- with emphasis on immerging rapid methods 

Students will perform a range of laboratory tests that support module theory content

  • Enumerating yeast cells using a haemocytometer slide
  • Spread plate counts on raw and cooked meat samples
  • Counting and microscopic examination of microbial contaminants in compost and soil samples
  • Total viable counts on a selection of drinking water samples
  • Analysis of water for faecal indicator bacteria
  • Collection of organisms on surfaces and personnel using swab and contact plate techniques
  • Air analysis for bacterial and fungal organisms

 

 

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
70 %
End of Semester / Year Formal Exam
30 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Short Answer Questions Theory Continuous Assessment Closed Book Exam 10 % Week 8 1,2
2 Short Answer Questions Theory Continuous Assessment Closed Book Exam 10 % Week 12 3,4
3 Written Report /Laboratory Notebook Practical Written Report 30 % OnGoing 5
4 Short Answer Questions Laboratory Continuous Assessment Practical Evaluation 10 % Week 9 5
5 Short Answer Questions Laboratory Continuous Assessment Practical Evaluation 10 % Week 13 5

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Final Theory Final Exam Closed Book Exam 30 % End of Semester 1,2,3,4
             
             

Full Time Mode Workload


Type Location Description Hours Frequency Avg Workload
Lecture Lecture Theatre Lecture 2 Weekly 2.00
Laboratory Practical Science Laboratory Practical 2 Weekly 2.00
Independent Learning Not Specified Independent Learning 3 Weekly 3.00
Total Full Time Average Weekly Learner Contact Time 4.00 Hours

Module Resources

Non ISBN Literary Resources

 Aneja K. (2018). Modern Food Microbiology. Medtech. New Gloster, USA

Dubey R, Maheshwar D.( 2010). Practical Microbiology. 1st edn. S Chand & Co Ltd. India 

Glazer, Alexander N, Nikaidō H. (2007). Microbial Biotechnology. 2nd edn. Cambridge University Press.Cambridge, England

Hofkin B, (2010). Living in a microbial world. 1st edn. Garland Science Publishers.New York, USA.

Madigan M, Martinko J, Stahl D, Clark D,( 2011).  Brock Biology of Microorganisms. 13th edn. Benjamin Cummings Publishers. San Francisco, USA

Maier R, Pepper I, Gerba C, 2008. Environmentsal Microbiology. 2nd edn. Academic Press Publishers. Cambridge, Massachusetts.

 Martin A, Moss M, McClure P. (2015).Food Microbiology.4th edn. Royal Society of Chemistry. England

Prabakaran G. (2010). Introduction to soil and agricultural microbiology. Himalaya Pub. House. India

Prescott L, Harley J, Klein D, (2004).  Microbiology. 6th edn. McGraw-Hill Higher Education.New York, USA

 Slonczewski J,  Foster J, (2017). Microbiology: An Evolving Science.4thedn. W. W. Norton & Company. New York. USA.

Strelkauskas A,  StrelkauskasJ, Moszyk- Strelkauskas D, 2009. Microbiology: A Clinical Approach. 1st edn. Garland Science. USA.

Tortora G, Berdell R, Case C, Weber D, Warner B. (2018). Microbiology an Introduction. 13th edn. Pearson. New York, USA.

Whellis M, (2007). Principles of Modern Microbiology. 1st edn. Jones and Bartlett.Boston. USA.

Willey J, Sherwood L, Woolverton C, (2013). Prescott's Microbiology. 9th edn. McGraw-Hill Science. San Diego.USA.

Journal Resources

International Journal of Microbiology

Annual review of Microbiology

Nature Microbiology

Microbiome

Other Resources

 

Laboratory manuals

Moodle site

Lecture notes and handouts