|Semester 1 Credit Value:||10|
This module aims to provide an introduction to, and stimulate an interest in, microbiology by demonstrating the role and importance of micro-organisms in the natural world. The diversity of form and function in microbes will be introduced as well as their ecological, physiological and biochemical properties. The roles of microbes in nature and their importance to man will also be introduced. Laboratory based practical classes will enable microbial form and diversity to be studied through direct observations, demonstrate the role of microbes in disease (plant spoilage) and provide experience of methods to isolate, grow and count microbes.
Lectures will cover the following topics although not necessarily in the order given:
Introduction and characteristics of microorganisms (HJF)
Microbiology fundamentals (HJF)
Methods for studying microorganisms (HJF)
Microbial Physiology 1(HJF)
Microbial Physiology 2 (HJF)
Diversity of prokaryotic microorganisms 1 (GWB)
Diversity of prokaryotic microorganisms 2 (GWB)
Diversity of eukaryotic microorganisms 1 (GWB)
Diversity of eukaryotic microorganisms 2 (GWB)
Microbial interactions with plants (rhizosphere) (GWB)
Microbial interaction with plants (disease) (GWB)
Microbial interactions with animals (microbial symbiosis with animals) (HJF)
Microbial intertactions with humans disease)(HJF)
Microbial interactions with humans (disease) (HJF)
Microbial Technology 1 (industrial uses of microorganisms) (AIG)
Microbial Technology 2 (bioremediation) (AIG)
Review session (HJF)
1. Microbes as agents of disease - Koch's postulates 1. Microscopic examination of microorganisms (GWB/AIG))
2. Isolating microorganisms - Koch's postulates 2. (GWB/AIG)
3. Staining and counting microorganisms. Koch's postulates 3. (GWB/AIG)
On successful completion of the module the student should have gained an understanding of the diversity in both form and function of microbes and acquired knowledge of the role played by microbes in the natural world and of the ways in which micro-organisms influence man in particular.
On successful completion of the module the student should have:
* Gained skills associated with the safe handling, growing and observation of microorganisms
* Further developed their independent learning skills
* Enhanced their ability to observe and record experimental results and to analyse and interpret the data obtained
|Graduate Skills Framework Applicable:||Yes|
|Guided Independent Study||Assessment preparation and completion||13||0:45||9:45||Revision for on-line tests|
|Scheduled Learning And Teaching Activities||Lecture||17||1:00||17:00||N/A|
|Guided Independent Study||Assessment preparation and completion||1||1:00||1:00||Exam|
|Guided Independent Study||Assessment preparation and completion||16||0:30||8:00||Revision for examination|
|Guided Independent Study||Assessment preparation and completion||1||5:00||5:00||Lab report|
|Scheduled Learning And Teaching Activities||Practical||3||3:00||9:00||N/A|
|Guided Independent Study||Directed research and reading||1||16:00||16:00||Completion of post-lecture directed reading and other activities|
|Guided Independent Study||Independent study||1||22:15||22:15||Student-selected study of lectures, ReCap, blackboard, websites, etc. to enhance understanding|
|Guided Independent Study||Independent study||16||0:45||12:00||Routine lecture follow-up to identify areas requiring further, more detailed study|
Lectures will provide the framework and theory for introducing the diversity of form and function in microbes. Ecological, physiological and biochemical properties of microbes and their roles in nature and importance to man will be discussed. Practicals will enhance and add to the lectures by analysis of microbial form and diversity (direct observations), study of disease caused by microbes (plant spoilage) and practical use of methods to isolate, grow and count microbes. The lab report will give students a chance to write a concise piece of work that reflects on the knowledge gained and techniques used in the plant spoilage experiment (that runs over all three practicals). Directed reading and on-line activities will encourage individual learning and will contribute to greater understanding of the topics within the module.
The format of resits will be determined by the Board of Examiners
|Computer assessment||1||M||10||3 on-line assignments: Primarily formative contributing 4%, 4% and 2%|
|Practical/lab report||1||M||20||3 lab worksheets submitted following each lab class|
|Practical/lab report||1||M||10||Lab report|
The exam will assess factual knowledge gained from the lectures, practical classes and directed independent study. The laboratory worksheets will assess the students' ability to record observations and interpret them with reference to material taught in the lectures. The lab report will give the students a chance to write a longer piece of work that reflects on the practical work. To encourage students to carry out the important independent study element of the module and to assess their learning progress, some marks (10%) will be associated with completion of, and performance in, short on-line assignments (primarily formative).
To ensure that students have achieved a sufficient level of knowledge and skills, students are required to attain at least 30% in the exam in order to pass the module. For students failing to attain at least 30% in the exam, the module mark will be the exam mark without the inclusion of the in-course assessment marks.
Note: The Module Catalogue now reflects module information relating to academic year 14/15. Please contact your School Office if you require module information for a previous academic year.
Disclaimer: The University will use all reasonable endeavours to deliver modules in accordance with the descriptions set out in this catalogue. Every effort has been made to ensure the accuracy of the information, however, the University reserves the right to introduce changes to the information given including the addition, withdrawal or restructuring of modules if it considers such action to be necessary.