Food microbiology and safety

This unit, in line with the other core science units will provide the foundational knowledge of the importance of food microbiology and safety to the food industry. After completing this unit, you should be able to engage with the advanced elective unit Advanced food microbiology, Food safety and biotechnology which focus on current and future technical innovations and trends.

This unit explores the important micro-organisms present in the food supply chain, including the management of risks to consumers associated with their unsafe proliferation. Methods of examination, identification and the functional roles of diverse classes of organisms, originating from soil and animals will be studied. The impacts of micro-organisms in food spoilage, preservation, food borne illness and public health will also be considered. The unit includes the principles of managing food safety embodied in Good Manufacturing Practice (GMP) and in the Hazard Analysis Critical Control Point (HACCP) procedures.

The unit teaches evidenced-based problem solving and predictive thinking through the analysis, critique and interpretation of empirical scientific data and established microbiology theory relevant to the food industry. The unit will develop your knowledge of microbiology and the complex interactions the microbes have with food. On completion of this unit you should gain a strong foundation of practical aspects of quality control and regulatory control as it applies to food microbiology and safety.