NUT1011 : Microbiology and Immune Function for Food and Health
- Offered for Year: 2024/25
- Module Leader(s): Dr Beth Lawry
- Lecturer: Dr Vanessa Armstrong, Dr Kirsten Brandt, Dr James Connolly, Dr Matt Knight, Professor Debra Bevitt, Dr Helen Mason, Dr Katarzyna Mickiewicz, Dr Robert Yeo, Professor Bernard Corfe, Dr Damian Parry
- Owning School: Biomedical, Nutritional and Sports Scien
- Teaching Location: Newcastle City Campus
Semesters
Your programme is made up of credits, the total differs on programme to programme.
| Semester 2 Credit Value: | 15 |
| ECTS Credits: | 8.0 |
| European Credit Transfer System | |
Aims
This module aims to and will:
Provide a broad knowledge and understanding of microbiology and immunology topics relevant to the study of nutrition and dietetics.
Increase awareness of the different types of micro-organisms, key characteristics they possess, the differences between them, and an appreciation of how micro-organisms are both essential for normal health and how, as pathogens, micro-organisms cause food-related disease.
Provide an understanding of the key components of the immune system and how these function to combat infection.
Outline Of Syllabus
The human body comprises trillions of bacteria, fungi and viruses which make up the human microbiome. The food and drink we consume impacts the normal composition of the human gut microbiota which in turn influences gut function, digestion of nutrients, appetite, as well as certain disorders such as irritable bowel syndrome (IBS). During lectures and seminars you will learn about the following topics:
Microbiology: introduction to micro-organisms; bacterial morphologies; major structural components of bacteria; bacterial cell division and growth; cultivation of bacteria; principles of bacterial identification; eukaryotic micro-organsims;
Immunity: introduction to immunity; innate defences against infection; cell biology of the specific immune system; humoral specific immunity; cell mediated specific immunity; the immune system in action;
The use of micro-organisms in the production of food; pathogenesis of food and water-borne disease.
Teaching Methods
Teaching Activities
| Category | Activity | Number | Length | Student Hours | Comment |
|---|---|---|---|---|---|
| Scheduled Learning And Teaching Activities | Lecture | 15 | 1:00 | 15:00 | In person |
| Guided Independent Study | Assessment preparation and completion | 1 | 20:00 | 20:00 | Preparation for assessments |
| Guided Independent Study | Assessment preparation and completion | 1 | 1:00 | 1:00 | Formative assessment (PC exam) |
| Scheduled Learning And Teaching Activities | Practical | 1 | 2:00 | 2:00 | In person kitchen-based sessions |
| Scheduled Learning And Teaching Activities | Practical | 2 | 3:00 | 6:00 | In person laboratory-based sessions |
| Scheduled Learning And Teaching Activities | Small group teaching | 3 | 2:00 | 6:00 | In person seminars |
| Guided Independent Study | Independent study | 1 | 100:00 | 100:00 | Writing up lecture notes, revision and general reading |
| Total | 150:00 |
Teaching Rationale And Relationship
1.Lectures will define the scope of the course and communicate basic knowledge as a basis for further study.
2.Seminars will encourage students to develop their understanding of the subject and interpersonal communication skills. They provide an opportunity for students to ask questions and exchange ideas in a small group setting. Skills practiced include, numeracy, communication & team working.
3.Practical sessions develop students’ skills in techniques related to the sampling of environmental microorganisms, selective culture and identification of microbial species as well as the use of microorganisms in the production of food.
4.Private study is used for self-directed learning and includes: reading lecture notes and texts; preparation for seminars; using learning resources on the Web. Skills practiced include active learning, numeracy, planning and organisation and independence.
Assessment Methods
The format of resits will be determined by the Board of Examiners
Exams
| Description | Length | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|---|
| Digital Examination | 90 | 2 | A | 80 | In person Inspera invigilated quiz format questions. Maximum 90 questions |
Other Assessment
| Description | Semester | When Set | Percentage | Comment |
|---|---|---|---|---|
| Essay | 2 | M | 20 | 1,000-word essay on food microbiology |
Formative Assessments
Formative Assessment is an assessment which develops your skills in being assessed, allows for you to receive feedback, and prepares you for being assessed. However, it does not count to your final mark.
| Description | Semester | When Set | Comment |
|---|---|---|---|
| Digital Examination | 2 | M | In person Inspera invigilated MCQ |
Assessment Rationale And Relationship
The end of semester examination assesses knowledge and understanding of the course material. The mid-semester formative MCQ, using quiz format questions, will help students assess their knowledge and understanding of course material as well as familiarise students with the format of a quiz format exam.
The essay will assess students’ skills in information literacy, knowledge and understanding of food-related microorganisms and their impact on health.
MDiet candidates must obtain an overall mark of 40 or above to pass the module, however, if the module has more than one assessment students must also achieve a mark of at least 35 in each component of the assessment to pass the module.
Reading Lists
Timetable
- Timetable Website: www.ncl.ac.uk/timetable/
- NUT1011's Timetable