VINH LONG COMMUNITY COLLEGE

FOOD TECHNOLOGY

COURSE OUTLINE
COURSE TITLE: FOOD MICROBIOLOGY
CREDITS:
LEVEL: (SEMESTER/YEAR)
PRE-REQUISITE(S):
CO-REQUISITE(S):
COURSE DESCRIPTION:
In this course, you will develop and apply the skills and knowledge related to food microbiology. You
will distinguish the main classifications of microbes in food products and apply hands-on methods for
microscopy, and approaches to enumerate isolate and identify microbes in the laboratory. Through
class activities and project you will apply microbiology in an industrial context for food manufacturing.

DEAN OF FACULTY:

HEAD OF DIVISION:

DATE:
PROGRAM OUTCOMES: FOOD TECHNOLOGY
The following Program Learning Outcomes (PLOs) are taught and evaluated in this course
1 Manage quality control through the determination and application of testing, processing and analysis
methods
2 Implement and maintain globally relevant food safety management system using HACCP
3 Organize and implement laboratory operations for physical, chemical and microbiological testing of food
4 Develop and improve food products using food chemistry, food microbiology, sensory evaluation, and
market-driven research
5 Develop and improve food products using food chemistry, food microbiology, sensory evaluation, and
market-driven research
6 Manage operations, personnel, facilities, equipment and environmental impact within food processing
establishments
7 Extend shelf life by integrating food technology applications in formulations, technical ingredients, storage
and transportation
8 Support technical sales using scientific and regulatory principles for communication and marketing
strategies, labeling and food safety
9 Apply the fundamental processes of food unit operations to transform and preserve a variety of raw
materials and in-process materials and products
10 Apply advanced communication skills and software applications to prepare reports, records, procedures
and presentations
11 Develop and implement a personal professional development plan that includes independent study,
attending industry activities, participating in community projects and joining professional associations

EMPLOYABILITY SKILLS
Student’s performance of the following Employability Skills are evaluated in this course
1 communicate clearly, concisely, and correctly in the written, spoken, and visual form that fulfils the
purpose and meets the needs of the audience
2 respond to written, spoken, or visual messages in a manner that ensures effective communication
3 mathematical operations accurately execute
4 apply a systematic approach to solve problems
5 use a variety of thinking skills to anticipate and solve problems
6 locate, select, organize, and document information using appropriate technology and information systems
7 analyse, evaluate, and apply relevant information from a variety of sources
8 show respect for the diverse opinions, values, belief systems, and contributions of others
9 interact with others in groups or teams in ways that contribute to effective working relationships and the
achievement of goals
10 manage the use of time and other resources to complete projects
11 take responsibility for one’s own actions, decisions, and consequences

COURSE TEXT AND RESOURCE MATERIAL

STUDENT EVALUATION
COMPONENT EVALUATION TYPE
IN COURSE EVALUATION Test(s)
(To be finalized Fall 2016) Assignment(s)
Project
In-Class Activities
Total
FINAL EXAM
COURSE OUTCOMES
COURSE OUTCOME
On successful completion of this course
the student will be able to:
1. Distinguish the main classifications of
microbes in food products
2. Apply hands-on methods for
microscopy, and approaches to
enumerate isolate and identify
microbes in the laboratory
3. Apply processing technologies to
transform cereal materials into
ingredients or food products
WEIGHT
20%
10%
15%
5%
50%
50%
LEARNING OBJECTIVE PLO
LINK
1. Identify key indicator organisms and priority
pathogens for a variety of food products
2. Classify bacteria based on key physiological
criteria relevant to food (thermal, osmotic,
gram positive or negative, spore forming)
3. Explain the main process control steps for
reducing and eliminating specific spoilage or
pathogenic bacteria, yeasts or fungi,
including temperature and time, water
activity, pH, oxygen, or chemical additives
1. Demonstrate the basic concepts associated
with light microscopy
2. Perform colony morphology and gram
staining
3. Perform swabbing, sample preparation,
plating, dilutions and plate enumeration
4. Use formulated media to isolate and
identify specific microbes of interest
5. Draw a bacterial growth curve indicating
the four phases of growth
6. Identify advantages and disadvantages the
spread plate or pour plate technique
7. Calculate colony forming units (cfu) in foods
8. Utilize the MPN technique to estimate the
number of microbes within a food sample
1. Research validated methods for
microbiological analysis
2. Collect product samples or environmental
samples aseptically
3. Select whether analyses should be run by
the food establishment or run by a contract
lab
 4. Identify appropriate contract laboratories
to perform microbial analyses
5. Interpret contract lab results to determine
food quality and safety

MARKING GUIDE
Grades earned term evaluations and final exam are according to a scale of 0 – 10, rounded to one
decimal.

Course grades are the total of the grades from term evaluations and the final examination, calculated
according to their respective weight. The total grade (scale of 10) will be rounded to one decimal and
changed into a Letter mark or Scale of 4 mark as indicated below:

Ranking Scale of 10 Letter Scale of 4

Mark Mark Mark
Excellent 8.5 – 10 A 4.0
Exceeds Expectations 8.0 – 8.4 B+ 3.5
7.0– 7.9 B 3.0
Meets Expectations 6.0 – 6.9 C+ 2.5
5.5 – 5.9 C 2.0
Needs Development 5.0 – 5.4 D+ 1,5
4.0 – 4.9 D 1.0
Fails to Meet Expectations Below 4.0 F 0

DETAILED COURSE TEACHING AND LEARNING SCHEDULE (To be completed Fall, 2016)
This section contains the details of each class: the topics covered, the readings assigned, assignments
plus their weight and due dates, class activities (lab or theory).