Module Details

Module Code: ZBIO C2103
Module Title: Fundamentals of Microbiology 2
Title: Fundamentals of Microbiology 2
Module Level:: 6
Credits:: 5
Module Coordinator: Paula Rankin
Module Author:: Dina Brazil
Domains:  
Module Description: To introduce learners to the positive and negative microbial interactions and the application of practical and theoretical concepts of Microbiology and
to allow them to develop the required competencies, attitudes and behaviours.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the underpinning principles of methods of microbial and infection control an describe how microorganisms can be controlled by chemical physical and other means.
LO2 Describe the positive and negative aspects of microbial human interactions , their role in the environment, food production and industrial; processes and their role in new and emerging diseases.
LO3 With due regard to cGMP and Health and Safety execute, record and interpret relevant industrial and environmental microbial analysis
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.
No recommendations listed
Co-requisite Modules
No Co-requisite modules listed
Additional Requisite Information
No Co Requisites listed
 
Indicative Content
Growth and Control
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.
Negative interactions.
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.
Practical component
Demonstrate essential aseptic and microbial techniques in a safe and competent manner with due regard to cGood Microbiological Practice and Occupational Health and Safety. Emphasis in Microbiology 1 is becoming competent in key methods. 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
Positive interactions
Key microorganisms in food beverage industry, industrial microbiology biopharma, recombinant molecules and biotechnology.
Module Content & Assessment
Assessment Breakdown%
Continuous Assessment10.00%
Practical40.00%
End of Module Formal Examination50.00%

Assessments

Full Time

Continuous Assessment
Assessment Type Other % of Total Mark 10
Timing n/a Learning Outcomes 1,2,3
Non-marked No
Assessment Description
Learning outcomes will be assessed by a blended approach of digital , VLE based and other methods e.g. practical reports, multiple choice questions, short questions, class room assessment techniques, guided assignments, video demonstrations, presentations.
Both formative and summative continuous assessment will be accompanied by feedback delivered via Blackboard/Turnitin and face to face to drive learning. Group and peer learning will be facilitated during the preparation of assignments, presentations and practicals.
No Project
Practical
Assessment Type Practical/Skills Evaluation % of Total Mark 40
Timing End-of-Semester Learning Outcomes 3
Non-marked No
Assessment Description
Strategies for the assessment of the practical component that encourage not only the development of key practical and reporting competencies but also the approriate scientific thinking, research and enquiry, reflection, analysis, group learning and communication skills will be used via digital and conventional means as appropriate.
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 50
Timing End-of-Semester Learning Outcomes 1,2,3
Non-marked No
Assessment Description
Formal end of year examination containing MCQ, short answer and essay type questions. Recall , appropriatescientific thinking, application of key concepts and problem solving will be assessed.
Reassessment Requirement
Exam Board
It is at the discretion of the Examination Board as to what the qualifying criteria are.

SETU Carlow Campus reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Workload Category Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Lecture 12 Weeks per Stage 2.00 24
Laboratory Contact Practical class 12 Weeks per Stage 2.00 24
Estimated Learner Hours Non Contact Independent learning 15 Weeks per Stage 5.13 77
Total Weekly Contact Hours 4.00
 
Module Resources
Recommended Book Resources
  • Michael T. Madigan,Kelly S. Bender,Daniel H. Buckley,David A. Stahl,W. Matthew Sattley. (2020), Brock Biology of Microorganisms, 16th. Pearson, p.1120, [ISBN: 9780134874401].
Supplementary Book Resources
  • Microbiology Lab Manual, IT Carlow.
This module does not have any article/paper resources
Other Resources
Discussion Note: