MIC254 FOOD MICROBIOLOGY

FACULTY OF APPLIED SCIENCE

LESSON PLAN: SEMESTER OCTOBER 2023

Week Date Topic Content Teaching Activity

1 2-6 CHAPTER 1:  The importance of Entrance Survey
Oct Introduction microorganisms in foods (2 – 15 Oct 2023)
2023
Lesson Plan
Briefing

F2F Lecture

2 9 – 13 CHAPTER 2:  Moulds important in foods, eg. F2F Lecture

Oct Groups of Mucor, Rhizopus, Penicillium,
2023 important Aspergillus, etc
microorganisms
in foods  Yeasts important in foods, eg.
Saccharomyces, Debaromyces,
Candida, Rhodotorula, etc.

3 16 – 20 CHAPTER 2:  Foodborne pathogen bacteria, F2F Lecture

Oct Groups of eg. Staphylococcus aureus,
2023 important Pseudomonas sp. Salmonella F2F Lab session
microorganisms sp, Shigella sp., E.coli O157, - practical 1
in foods Vibrio cholera, Bacillus cereus,
Clostridium, etc

4 23 – 27 CHAPTER 3:  Brief discussion of various F2F Lecture

Oct Sources of sources of microbial
2023 microbial contamination; water, air, soil, F2F Lab session
contamination of sewage, etc. - practical 2
foods

5 30 Oct CHAPTER 4:  Microbial growth characteristics. F2F Lecture

– 3 Nov Microbial growth
2023 in foods F2F Lab session
- practical 3

6 6 – 10 CHAPTER 4:  Factors that influence microbial F2F Lecture /

Nov Microbial growth growth in foods Online Lecture
2023 in foods
F2F Lab session

Prepared by: UHEKCNS_2022

 CHAPTER 5:  Food sampling: Total plate count - practical 4
Basic techniques and MPN, Detection of
in food pathogenic bacteria
microbiology

Mid Semester Break (13 – 19 Nov 2023)

* 12 Nov 2023 - Deepavali
7 20 – 24 TEST 1:
Nov CHAPTER 1 – 4 (30%)
2023
8 27 Nov CHAPTER 5:  Preparation of food samples for F2F Lecture
– 1 Dec Basic techniques analysis
2023 in food
microbiology  Indicator microorganisms and
microorganisms’ criteria

9 4–8 CHAPTER 6:  General principles underlying F2F Lecture

Dec Food spoilage food spoilage
2023
 General principles of preventing
food spoilage

 Methods of food preservation

LAB REPORT SUBMISSION (20%)

10 11 – 15 CHAPTER 6:  HACCP F2F Lecture

Dec Food spoilage
2023  Microbiology of meat and milk

 Microbiology of fruits and

vegetables
11 18 – 22 CHAPTER 7:  Food poisoning F2F Lecture
Dec Food borne
2023 illness  Food infection SuFO
(18 Dec 2023 - 28
 New and re-emerging pathogens Jan 2024)

Special Break (25 Dec 2023 – 1 Jan 2024)

12 2–5 CHAPTER 8:  Food products and F2F Lecture
Jan Beneficial uses microorganisms
2024 of
microorganism  Introduction to fermentation
in food product technology

13 8 – 12 TEST 2: Exit Survey

Jan CHAPTER 5 – 8 (30%) (8 – 19 Jan 2024)
2024
ASSIGNMENT PRESENTATION
(20%)

14 15 – 19 ASSIGNMENT PRESENTATION
Jan (20%)
2024

Prepared by: UHEKCNS_2022

COURSE INFORMATION
Credit Hour:
Face to face:
Non face to face:
Student Preparation Time:
Total SLT:
3 Lecturer Name: Ilyanie Bt. Hj. Yaacob
54 Department: School of Biology, UiTMCNS
2 Contact No: 0196137132
64 Resource Person/LiC: Ilyanie Bt. Hj Yaacob
120

COURSE LEARNING OUTCOMES

At the end of the course, students should be able to:

1. Explain the principles and interactions between microorganisms in food
environment. (C2)
2. Display practical skills and techniques in food microbiology. (P3)
3. Propose entrepreneurial and managerial aspect in areas of food microbiology.
(A5)

COURSE DESCRIPTION

This course is designed primarily for Microbiology and Food Technology students at
diploma level. It introduces students to the effects of the interaction of
microorganisms and foods. Topics like important groups of microorganisms found in
foods; food-borne illnesses, food spoilage and principles of food preservation as well
as the beneficial uses of microorganisms in food production are covered. This
subject is performed via face-to-face lecture and through laboratory experiment.

TEACHING METHOD
Lecture: 2 hours per week
Lab: 2 hours per week

ASSESSMENTS
Assessments C/A/P Percentage Passing Marks
1. Test 1 (CLO1) C2 30% 25/50

2. Test 2(CLO1) C2 30% 25/50

3. Lab report (CLO2) P3 20% 40/80

4. Assignment A3 20% 20/40

(CLO3)

RECOMMENDED TEXT

Prepared by: UHEKCNS_2022

1. Karl R. Matthews,Kalmia E. Kniel,Thomas J. Montville, Food Microbiology, ASM
Press, 2017, ISBN: 9781555819385
2. Michael P. Doyle,Francisco Diez-Gonzalez,Colin Hill, Food Microbiology, 4th
edition, ASM Press, 2019, ISBN:
9781555819965

LAB MANUAL
1. Food Microbiology A Lab Manual.

REFERENCES
1. James M. Jay,Martin J. Loessner,David A. Golden, Modern Food Microbiology,
7th, Springer Science & Business Media, 2008, ISBN: 9780387234137
2. Bibek Ray,Arun Bhunia, Fundamental Food Microbiology, Fifth Edition, 5th, CRC
Press, 2013, ISBN: 9781466564435
3. Jacquelyn G. Black,Laura J. Black, Microbiology, 9th, Wiley, 2014, ISBN:
9781118743164
4. Jane B. Reece,Neil A. Campbell,Lisa A.. Urry,Michael Lee Cain,Michael L. Cain
(biologiste).),Steven Alexander Wasserman,Peter V. Minorsky,Robert B. Jackson,
Biology, 10th, n/a, ISBN: 9781292008653
5. Gerard J. Tortora,Berdell R. Funke,Christine L. Case,Warner Bair,Derek Weber,
Microbiology, 13th, n/a, ISBN: 9780134605180
6. Eldra Solomon,Charles Martin,Diana W. Martin,Linda R. Berg, Biology, 10th,
Cengage Learning, 2014, ISBN: 9781285423586

Prepared by: UHEKCNS_2022