Foodborne Pathogens and Spoilage Microorganisms - Report Writing Biology Assignment Help

Assignment Task:

Assessment 2 

Help Guide Assessment 2 includes two lab reports (Lab Report 3 and 4) each worth 20% of your final mark. The main purpose of this assignment is you learn to work in a team environment and present your findings from the practicals you perform in the laboratory. The report needs to be presented in a scientific manner as it would be presented in a journal article. Please use the Rubric (Rubric for Assessment 2) to understand the marking criteria (Content/Assessment 2/HSN204_Assessment 2_Rubric) Note: Although the Practical will be conducted in pairs, each student has to make an individual submission for Lab Report 3 and Lab Report 4 ULOs linked to Assessment 2 The main ULOs linked to this assessment are

ULO1: Describe the characteristics of foodborne pathogens and spoilage microorganisms, methods for their isolation and detection

ULO2: Demonstrate the ability to interpret and communicate new data relevant to safe and sustainable food production

ULO3: Demonstrate the ability to provide feedback and work in a team environment to solve, analyse and interpret issues in safe and sustainable food production

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