Why was this course developed?
The agri-food sector is currently thriving, especially in the South-East of Ireland. The Certificate in Food Safety and Analytical Microbiology was developed based on an analysis of the importance of the food, pharmaceutical and related industries in Ireland and within the South-East region, and also using information generated as a result of the Wales Ireland Network for Scientific Skills (WINSS) Scientific Survey from a large number of pharmaceutical/biotechnology, medical device and food companies. From the survey, skills needs were highlighted in a number of areas, including food microbiology and food safety management.
This course will provide the student with an advanced understanding of the theory, practices and implementation issues associated with food industry safety management, while incorporating a comprehensive overview of the theoretical background, methodologies and practical skills in modern methods of analysis of foods for microbial contaminants. The student will be exposed to aspects of working in an environment that operates under strict guidelines for production and quality outputs.
The aims of the course are to produce graduates with an in-depth knowledge of food industry safety management, as well as modern methods of microbiological analysis of foods and food production premises. The student will acquire the tools and skills in modern methods and the technology associated with the analysis of foods and production facilities for microbial contaminants. The course will also enable students to critically appraise the scientific literature and identify future trends in the areas of food safety and analytical microbiology.
What are the learning outcomes?
On successful completion of this module, a student will be able to:
1.Evaluate the inter-related processes that contribute to food safety management.
2.Summarise the role and function of quality through production and processing of food, including the origins of HACCP and its basis as a Food Safety Management System.
3.Competently propose suitable techniques for the selective isolation and identification of pathogens and indicator organisms from a wide variety of products using current methodologies and technologies.
4.Evaluate the underlying principles behind molecular biology techniques employed in isolation and identification of microbes.
5.Critically evaluate sterility testing of products and monitoring of sterile production facilities, and recommend appropriate methods for routine hygiene assessment in the food industry.