FOOD MICROBIOLOGY

Course Overview

• Course Code: MBY 3526

• Course Title: Food Microbiology

• Facilitator: Dr. Edgar Musie

• Department: Microbiology Department

• Institution: University of Venda

• Year: 2018

Responsibilities

Student Responsibilities

• Stay informed about the program details: assessment times, venues, results, practical group assignments, etc.

• Attend lectures and practical sessions regularly.

• Prepare for lectures by reviewing relevant materials beforehand.

• Participate actively in all learning activities.

• Display professionalism including punctuality and respect for facilitators and peers.

• Fully engage with the subject matter, focusing on understanding rather than rote memorization.

Facilitator Responsibilities

• Provide clear resources and guidelines related to the course.

• Foster an engaging learning environment.

• Clearly communicate assessment requirements.

• Give fair and objective assessment results with timely feedback.

Class Etiquette

Punctuality

• 10 minutes is the maximum late arrival time.

• No entries allowed after 10 minutes of class start.

Cell Phone Policy

• Phones must be switched off during class to maintain focus.

Respectful Behavior

• Private conversations during class are discouraged.

• Students should raise hands to ask questions.

Academic Integrity

• Original work submissions only; avoid plagiarism and dishonesty in all assessments.

Module Information

General Information

• NQF Level: 8 (14 credits)

• Semester: First Semester

• Contact Hours: 3 hours of lecture, 3 hours of practical weekly.

Scheduled Classes

Module Description

Main Topics

• Growth of food microorganisms

• Food poisoning and spoilage organisms

• Control of microorganisms in food preservation

• Sampling techniques and screening methods

• Quality control and safety in food production

• Fermented foods and beverages

Intended Learning Outcomes

Upon completion, students will be able to:

• Define food microbiology and understand the role of microorganisms.

• Describe the intrinsic and extrinsic factors affecting microbial growth.

• Analyze various food preservation techniques.

• Identify food poisoning organisms and discuss prevention methods.

• Apply Hazard Analysis and Critical Control Points (HACCP) principles.

Course Policies

Attendance and Conduct

• Regular attendance is essential.

• Use of computers is limited to note-taking during lectures.

• Testing and assessments are scheduled, with strict penalties for late submissions.

Assessment and Evaluation

• Assessment Components:

  • Assignments: 20%

  • Practical Reports: 15%

  • Practical Exam: 15%

  • Test 1: 25%

  • Test 2: 25%

• Pass Requirements:

  • Overall mark must be at least 50% with a 40% minimum in the exam component.

  • Students must maintain a 40% average in formative assessments to qualify for the final exam.

Important Dates

• Test Dates:

  • Test 1: 12 March 2016

  • Test 2: 16 April 2016

Module Schedule

Weekly Topics

1. History of Microorganisms in food

2. Sources and Types of microorganisms in food

3. Intrinsic and Extrinsic parameters affecting growth

4. Food Spoilage

5. Food Preservation Techniques 6-12. Focused discussions on specific microorganisms and foodborne illnesses. 13-14. Group presentations and practical assessments.

Food Microbiology Concepts

Microbiological Aspects of Foods

• Foods are generally non-sterile and may contain beneficial or harmful microorganisms.

• The composition of microorganisms in foods can be influenced by several factors, including handling practices, storage conditions, and food type.

Foodborne illnesses

• Defined as diseases caused by consuming contaminated food or water.

• Can result from bacteria, viruses, toxins, and parasites.

• Pathogens pose significant health risks, especially for susceptible populations.

Food Preservation Techniques

• Strategies include chemical preservatives, low and high-temperature treatments, drying, and modified atmosphere packing.

• Each method aims to inhibit microbial growth and extend the shelf life of food products.

Foodborne Pathogens

Examples

Conclusion

• Food microbiology is crucial in the examination and control of foodborne pathogens and ensuring consumer safety through appropriate food handling and preservation methods.