Microbial Isolation and Identification Methods (20 credits)
| Code | School | Level | Credits | Semesters |
| BIOS3111 | Biosciences | 3 | 20 | Autumn UK |
- Code
- BIOS3111
- School
- Biosciences
- Level
- 3
- Credits
- 20
- Semesters
- Autumn UK
Summary
The use of culture methods as a standard for determining bacterial contamination will be evaluated in the context of food microbiology and medical microbiology in comparison to other methods. The intrinsic and extrinsic factors which affect the growth of microorganisms in foods and other environments will be considered.
Practical's will cover methods for isolating and identifying microorganisms using both standard and newer methods and will evaluate the limitations of these procedures.
Target Students
BSc Microbiology, Food Science, Biotechnology students.
Classes
- One 2-hour tutorial each week for 2 weeks
- One 2-hour practicum each week for 8 weeks
- One 3-hour practicum each week for 2 weeks
- One 2-hour lecture each week for 10 weeks
- One 3-hour lecture each week for 2 weeks
1 session per week throughout one semester through formal lectures (26h), practicals (22h) and seminars and tutorials (4h). The exact range of activities will vary week to week.
Assessment
- 50% Coursework 1: Practical report written as a report to industry~2000 words.
- 50% Exam 1 (2-hour): Essays
Assessed by end of autumn semester
Educational Aims
To provide an understanding of: The micro-organisms which are important in foods compared to those that are medically important; the factors which control the development of the microflora of food products; the methods which can be used to isolate and identify bacteria from food products, and ways of controlling, removing, or destroying these organisms. Students will also develop a knowledge of internationally accepted standards and strategies for the isolation and identification of food-borne bacteria.Learning Outcomes
On successful completion of this module students will be able to:
• Comprehend the underlying principles of the factors which control microbial growth and comprehend the terminology, nomenclature and fundamental principles used in traditional and rapid microbiological methods.
• Work safely in a laboratory. Apply a range of practical techniques and methodologies for isolation and characterisation of specific bacteria and understand the advantages and limitations of traditional and modern detection and identification methods.
• Design, carry out and evaluate appropriate tests or experiments to address fundamental microbiological problems in isolation and identification of pathogens.
• Collect, record and analyse data by making accurate observations and measurements and use appropriate methods for presentation.
• Synthesize subject knowledge in order to solve problems in a logical manner.
• Communicate accurately, clearly, and concisely to different audiences in written form.
• Work productively as an individual and in a team.
• Manage and organize time efficiently and work to deadlines.
• Process, analyse and present data using a variety of methods, including appropriate quantitative techniques.