Enquiry for Science Major/Minor/Programme Requirements
BIOL3203 Food microbiology (6 credits) Academic Year 2026
Offering Department Biological Sciences Quota 100
Course Co-ordinator Dr I K C Cheng, Biological Sciences < ibisckc@hku.hk >
Teachers Involved (Dr I K C Cheng,School of Biological Sceinces)
(Dr Zhang Lu,School of Biological Sciences)
Course Objectives This course provides the key concepts and principles of food microbiology with special emphasis on the interaction between microorganisms and food., microbial food spoilage and foodborne diseases will be discussed in detail.
Course Contents & Topics Detection and enumeration of microbes in foods, Factors that influence microbes in foods, Spores and their significance, Physical methods of food preservation, Chemical preservation and natural antimicrobials, Foodborne pathogens.
Course Learning Outcomes
On successful completion of this course, students should be able to:

CLO 1 describe methods for evaluating microorganisms and their products in foods
CLO 2 demonstrate an understanding of the causes of food spoilage, and predict response of a microorganism that can spoil a given food
CLO 3 develop and implement appropriate measures to control the spoilage and pathogenic microorganisms in a food
CLO 4 demonstrate the ability to work in a team to investigate and solve problems in food microbiology
Pre-requisites
(and Co-requisites and
Impermissible combinations)		 Pass in BIOC2600 or BIOL2220 or MEDE2301
Course Status with Related Major/Minor /Professional Core 2026 Major in Biological Sciences ( Disciplinary Elective )
2026 Major in Biological Sciences (Intensive) ( Disciplinary Elective )
2026 Major in Food & Nutritional Science ( Core/Compulsory )
2026 Minor in Food & Nutritional Science ( Disciplinary Elective )
2025 Major in Biological Sciences ( Disciplinary Elective )
2025 Major in Biological Sciences (Intensive) ( Disciplinary Elective )
2025 Major in Food & Nutritional Science ( Core/Compulsory )
2025 Minor in Food & Nutritional Science ( Disciplinary Elective )
2024 Major in Biological Sciences ( Disciplinary Elective )
2024 Major in Biological Sciences (Intensive) ( Disciplinary Elective )
2024 Major in Food & Nutritional Science ( Core/Compulsory )
2024 Minor in Food & Nutritional Science ( Disciplinary Elective )
2023 Major in Biological Sciences ( Disciplinary Elective )
2023 Major in Biological Sciences (Intensive) ( Disciplinary Elective )
2023 Major in Food & Nutritional Science ( Core/Compulsory )
2023 Minor in Food & Nutritional Science ( Disciplinary Elective )
2022 Major in Biological Sciences ( Disciplinary Elective )
2022 Major in Biological Sciences (Intensive) ( Disciplinary Elective )
2022 Major in Food & Nutritional Science ( Core/Compulsory )
2022 Minor in Food & Nutritional Science ( Disciplinary Elective )
Course to PLO Mapping 2026 Major in Biological Sciences < PLO 1,2,3 >
2026 Major in Biological Sciences (Intensive) < PLO 1,3,4 >
2026 Major in Food & Nutritional Science < PLO 1,2,3,4,5 >
2025 Major in Biological Sciences < PLO 1,2,3 >
2025 Major in Biological Sciences (Intensive) < PLO 1,3,4 >
2025 Major in Food & Nutritional Science < PLO 1,2,3,4,5 >
2024 Major in Biological Sciences < PLO 1,2,3 >
2024 Major in Biological Sciences (Intensive) < PLO 1,3,4 >
2024 Major in Food & Nutritional Science < PLO 1,2,3,4,5 >
2023 Major in Biological Sciences < PLO 1,2,3 >
2023 Major in Biological Sciences (Intensive) < PLO 1,3,4 >
2023 Major in Food & Nutritional Science < PLO 1,2,3,4,5 >
2022 Major in Biological Sciences < PLO 1,2,3 >
2022 Major in Biological Sciences (Intensive) < PLO 1,3,4 >
2022 Major in Food & Nutritional Science < PLO 1,2,3,4,5 >
Offer in 2026 - 2027 Y        2nd sem    Examination No Exam     
Offer in 2027 - 2028 Y
Course Grade A+ to F
Grade Descriptors
A Demonstrate thorough grasp of the subject matter covered. Show strong analytical and critical abilities and logical thinking, with evidence of creative ability and competence in professional-level problem solving. Critically use lab skills and techniques and analysis of data and results to draw appropriate and insightful conclusions to real-world problems. Demonstrate highly effective team-based organizational and presentational skills.
B Demonstrate substantial grasp of the subject matter covered. Show evidence of analytical and critical abilities and logical thinking with some evidence of competence in professional-level problem solving. Use lab skills and techniques and analysis of data and results to draw generally appropriate conclusions to real-world problems. Demonstrate effective team-based organizational and presentational skills.
C Demonstrate general but incomplete grasp of the subject matter covered. Show some evidence of analytical and critical abilities and logical thinking with limited competence in professional-level problem solving. Use lab skills and techniques and analysis of data and results to draw moderately appropriate but sometimes erroneous conclusions to real-world problems. Demonstrate moderately effective team-based organizational and presentational skills.
D Demonstrate partial but limited grasp, with retention of some relevant information, of the subject matter covered. Show some evidence of coherent and logical thinking, but lacking competence in professional-level problem solving. Use lab skills and techniques and analysis of data and results to draw sometimes appropriate but often erroneous conclusions to real-world problems. Demonstrate team-based organizational and presentational skills of limited effectiveness.
Fail Demonstrate little or no grasp, with retention of little relevant information, of the subject matter covered. Show lack of coherent and logical thinking, and minimal competence in professional-level problem solving. Use lab skills and techniques and analysis of data and results ineffectively, leading generally to inappropriate and usually erroneous conclusions to real-world problems. Demonstrate ineffectiveness team-based organizational and presentational skills.
Communication-intensive Course N
Course Type Lecture with laboratory component course
Course Teaching
& Learning Activities
Activities Details No. of Hours
Laboratory 24.0
Lectures 24.0
Tutorials 12.0
Reading / Self study 100.0
Assessment Methods
and Weighting
Methods Details Weighting in final
course grade (%)		 Assessment Methods
to CLO Mapping
Assignments Seminars 30.0 2,4
Laboratory reports 20.0 1,3
Test 50.0 2,4
Required/recommended reading
and online materials		 Food Microbiology: An Introduction, 2005, Thomas J. Montville and Karl Matthews, American Society for Microbiology (ASM) Press, Washington, DC
Food Microbiology: Fundamentals and Frontiers, 2007, Edited by Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville, 3rd edition, American Society for Microbiology (ASM) Press, Washington, DC
Course Website http://moodle.hku.hk/
Additional Course Information This course will be offered subject to a minimum enrollment number and availability of teachers


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