FB2FM2: Food Spoilage, Preservation and Hazards

Module code: FB2FM2

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

Credits: 20

Level: Level 2 (Intermediate)

When you'll be taught: Semester 2

Module convenor: Dr Kimon-Andreas Karatzas, email: k.karatzas@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 will provide you with an understanding of the sources of microbial contamination of food and the factors that determine which types of microbes grow and cause spoilage in foods during storage. You will examine the basis of the different preservation methods that prevent or retard microbial growth or eliminate microbes. Furthermore, you will also learn about the nature and importance of foodborne illnesses and microbiological hazards in the food industry.

Module learning outcomes

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

1. Describe the microbiology of primary food sources and explain how this is determined by the sources of microbial contamination, food composition and storage conditions.
2. Select and perform appropriate methods for assessing the microbial flora of foods and control microbial hazards in foods.
3. Illustrate and explain how the above factors are used in food preservation by high temperatures, low temperatures, dehydration, antimicrobial chemical preservatives, fermentation, and novel methods such as high pressure.
4. Reflect on the nature of important micro-organisms of food borne illnesses

Module content

The microbiology of primary food sources; methods for assessing the microbial flora of foods; effects of environmental factors on microbial growth and food spoilage

The first lectures will provide an overview of how microbes grow on food and how we examine foods to assess microbial numbers. Then next lectures will help the students understand the role of environmental factors (temperature, acidic conditions, preservatives, water activity etc.) on the growth of microbes and various techniques (heat pasteurisation - sterilisation and novel processing methods) to eliminate them in food. Further lectures will focus on pathogenic organisms present in foods, their mechanisms of causing disease, epidemiology etc. and molecular methods used in their detection and analysis of outbreaks.

During the laboratory practicals, which will run in parallel to the lectures, students will develop skills of associated with analysis of microbiological quality of various foods, assessing microbiological cleanliness of surfaces the role of modified atmosphere packaging and finally the use of molecular methods to detect the presence of pathogens in foods.

Structure

Teaching and learning methods

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

Study hours

At least 50 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: /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.

One on-line quiz where a scenario of food spoilage or food poisoning is given to each student.

Reassessment

Additional costs