FB1MB1-Introduction to Food Microbiology

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:4
Terms in which taught: Spring term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2021/2

Module Convenor: Prof Dimitris Charalampopoulos
Email: d.charalampopoulos@reading.ac.uk

Type of module:

Summary module description:

The module will introduce the students toÌýthe use of microorganisms for the production of a range of fermented foodsÌý(dairy, cereal, meat and vegetable/fruit fermented foods)Ìýfocusing on understandingÌýthe impact ofÌýmicrobial metabolismÌýon the manufacturing process and on food product quality. The lectures will be supported by laboratory practicals where the students willÌýdevelop strongÌýmicrobiological skillsÌýand will include a microbial growth experiment, producing yoghurt in the lab and quantifying the microbial concentrations of commercial fermented food products.

Aims:

To provide fundamental knowledge on the use of microbes for the production of foods, develop a theoretical understanding of microbial metabolism in the context of fermented foods, familiarise with stoichiometric equations and relevant mathematical equations as well as practical laboratory skills.

Assessable learning outcomes:

• Provide an overview of the types of microorganisms used for the production of fermented foods and describe their main characteristics.


• Estimate based on stoichiometric equations the yield and productivity of fermentation processes.


• Describe the basic processing schemes used for the production of various fermented foods (dairy, meat, cereal based, vegetable/fruit based)


• Work with bacterial and yeast cultures in the lab and develop go od microbiological technique.


• Present accurately experimental results and derive conclusions


• Demonstrate how to plot microbial growth curves and calculate growth parameters

Additional outcomes:

The students will gain experience in laboratory work, written presentation of results and working in groups. The module will and prepare the students for more advanced modules in microbiology provided in part 2 and part 3.

Outline content:

Initial lectures will cover the metabolic pathways taking place during food fermentation, focusing mainly on lactic acid and ethanol fermentation; then, the main characteristics of lactic acid bacteria and yeast will be reviewed as well as that process for the production of starter cultures. Subsequent lectures will focus on the process used for the production of various fermented foods (dairy, cereal, meat and vegetable/fruit fermented foods).

The laboratory practicals, w hich will run in parallel to the lectures, will aim to strengthen the laboratory skills of the students in terms of basic microbiological techniques (aseptic techniques, plate streaking, microscopy, etc) and provide illustrations of key points from the lectures in relation to food fermentations.

Global context:
The utilisation of microbes for the production of foods as well as chemicals will be discussed.

Brief description of teaching and learning methods:

16 hours lectures and 26 hours in total involving practical classes and workshop.