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Module Specifications

Archived Version 2011 - 2012

Module Title Bioanalysis
Module Code BE311
School School of Biotechnology

Online Module Resources

Module Co-ordinatorDr Brid QuiltyOffice NumberX208
NFQ level 8 Credit Rating 5
Pre-requisite None
Co-requisite None
Compatibles None
Incompatibles None
Description

In this module the student will be introduced to bioanalysis with particular reference to the microbiological examination of environmental samples

Learning Outcomes

1. Discuss the factors governing the microbiology of food and water.
2. carry out laboratory techniques in practical microbiology
3. combine theory and practical approaches to problem-solving in the microbiology laboratory
4. analyse experimental data using statistics
5. appreciate the requirements of record keeping, report writing and oral communications
6. experience the demands of working within groups



Workload Full-time hours per semester
Type Hours Description
Lecture3Factors influencing the types and numbers of microorganisms in foods
Laboratory9The Microbiological examination of water
Lecture3Food spoilage
Laboratory9Microbiological examination of food
Lecture3Food preservation
Lecture3The microbiological examination of foods
Lecture3Food poisoning
Lecture3Water Microbiology
Lecture3Water Microbiology
Independent Study86Independent learning
Total Workload: 125

All module information is indicative and subject to change. For further information,students are advised to refer to the University's Marks and Standards and Programme Specific Regulations at: http://www.dcu.ie/registry/examinations/index.shtml

Indicative Content and Learning Activities

Factors influencing the types and numbers of microorganisms in foods
Primary sources of microbes in foods Intrinsic parameters of food that affect microbial growth Extrinsic Parameters

Food spoilage
Spoilage of fruit, vegetables, meat fish and eggs

Food preservation
Chemicals Irradiation Low temperatures High temperatures

The microbiological examination of foods
Sampling Microbiological examination Interpretation of results and reporting •

Food poisoning
Main food poisoning bacteria

The Microbiological examination of water
Aerobic colony count by the spread plate method Enumeration of coliforms and E.coli by membrane filtration Enumeration of Enterococci by membrane filtration Enumeration of Clostridium perfringens by membrane filtration Enumeration of Pseudomonas aeruginosa by membrane Enumeration of coliforms and E.coli using the multiple tube fermentation method

Microbiological examination of food
Aerobic colony count Detection of Salmonella Enumeration of Staphylococcus aureus Enumeration of Enterobacteriaceae Enumeration of E.coli Hygiene monitoring

Microbiology of activated sludge
Microscopic examination of activated sludge Enumeration of protozoa, bacteria and fungi Determination of the settleability of the activated sludge

Water Microbiology
Water supply Contaminants in water Microbiological examination of water

Assessment Breakdown
Continuous Assessment100% Examination Weight0%
Course Work Breakdown
TypeDescription% of totalAssessment Date
Reassessment Requirement
Resit arrangements are explained by the following categories;
1 = A resit is available for all components of the module
2 = No resit is available for 100% continuous assessment module
3 = No resit is available for the continuous assessment component
Unavailable
Indicative Reading List

  • W.F. Harigan and M.E. McCance: 0, Laboratory Methods in Food and Dairy Microbiology,, Academic Press,
  • American Public Health Association: 0, Standard methods for the examination of water and wastewater,
  • William P. Cunningham, Mary Ann Cunningham, Barbara Woodworth Saigo: 2005, Environmental science : a global concern, McGraw-Hill Higher Education,
Other Resources

None
Programme or List of Programmes
ESHBSc Environmental Science & Tech
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