Procaryotes as the basis of all other life forms. prokaryotic and eukaryotic microorganism. Bacteria and Archaea Continuing evolution of microorganisms; their ubiquitous nature and metabolic diversity Classification of microorganisms, phylogenetic and other approaches

Structure and arrangement of prokaryotic and eukaryotic microorganisms. Consequences of the similarities and differences between prokaryotes and eukaryotes. Role of prokaryotic specialised structures: flagella, endospores and pili. Viruses and their replication.

Diversity and uniqueness of microbial metabolism, aerobic and anaerobic respiration, fermentation, oxygenic and anoxygenic photosynthesis. Heterotrophy and autotrophy. Molecular basis of microbial interactions and responses to changes in the environment.

Factors that affect the growth and survival of microorganisms in different environments. .Factors that influence the use of physical and chemical methods to control growth in the laboratory and in industry. The difference between sterilisation and disinfection. Principles of commonly used physical and chemical sterilisation methods. Sterilisation parameters. D value, thermal death time, F values. The validation of sterilisation and disinfection protocols. Microbial environmental monitoring in a clean environment.

Range of ecosystems where microorganism are found. Biofilms in nature. Types of interactions between microbes and the environment. Principles of plant and animal interactions.

Essential role of microorganisms for all life. Examples of beneficial role of microorganisms, agriculture, biogeochemical cycles. Plant and animal health. Food and industrial microbiology. Waste treatment and Bio remediation. Biotechnology and novel technologies

Role of microorganisms in disease. Principles of transmission and the chain of infection.The compromised host, pathogens and virulence factors, reservoirs of infection, and vectors of transmission. Infections and intoxications. Gram positive and Gram negative food /water borne pathogens. Signs symptoms and control of common and emerging food borne diseases. Emerging pathogens . Public health concerns and indicator organisms.

Demonstrate essential aseptic and microbial techniques in a safe and competent manner with due regard to cGood Microbiological Practice and Occupational Health and Safety. Properly prepare and view specimens for examination using microscopy (bright field and, if possible, phase contrast). Prepare and use pure culture and selective techniques to enrich for and isolate microorganisms. Use appropriate methods to identify microorganisms (media-based, molecular and serological). Enumerate microorganisms in a sample (using, for example, direct count, viable plate count, and spectrophotometric methods and carry out appropriate mathematical , statistical and graphical manipulations Use appropriate microbiological and molecular lab equipment and methods. Practice safe microbiology, using appropriate protective and emergency procedures. Analyse and interpret and contextualise results. Document and report on experimental protocols, results and conclusions

Transferable and discipline specific skills will be developed via the active learning strategies of the practical and theoretical parts of the module . Behave ethically and with scientific integrity. Develop simple hypotheses. Be aware of the use of controls and the limitations of methodologies. Adhere to scientific conventions of communication including report writing and presenting, citing and referencing correctly. Identify and use credible sources of information. Cite and reference . Collaborate with others. Be aware of relationship between Microbiology and society .