Microbial Mechanisms of Food Borne Disease
| Code | School | Level | Credits | Semesters |
| BIOS2030 | Biosciences | 2 | 20 | Full Year UK |
- Code
- BIOS2030
- School
- Biosciences
- Level
- 2
- Credits
- 20
- Semesters
- Full Year UK
Summary
This module will cover the characteristics and sources of microbial food-borne pathogens and the mechanisms by which these cause disease. Practicals will provide training in the routine testing procedures used in microbiology laboratories: culture, isolation, enumeration and identification of a range of ACP2 bacterial genera.
Target Students
Only available to UG Microbiology and UG Food Science students.
Assessment
- 60% Coursework 1: Assessment of practical training
- 40% Exam 1 (2-hour): Examination: two essays. NO MCQ
Assessed by end of spring semester
Educational Aims
The major aims are to provide a fundamental understanding of the microorganisms causing food-borne disease and the mechanisms by which they do this and their routes of transmission. Practical training is in a number of core practical methods needed for the safe handling, culture, isolation, numeration and identification of a range of ACDP2 pathogens.Learning Outcomes
On successful completion of this module students will be able to:
1) Comprehend the characteristics and routes of transmission of the major food-borne pathogens and the mechanisms by which they cause disease.
2) Apply a range of practical skills in the laboratory including safe handling, culturing and characterisation of microorganisms under ACDP2 conditions.
3) Collect, record and analyse data by making accurate observations and measurements and make reasoned deductions from them.
4) Communicate accurately, clearly and concisely in written form