Module Details
Module Code: |
ZBIO H2101 |
Module Title:
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Microbiology
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Title:
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Microbiology
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Module Level:: |
6 |
Module Coordinator: |
Paula Rankin
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Module Author:: |
Dina Brazil
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Module Description: |
To introduce learners to the key concepts of practical and theoretical Microbiology and to allow them to develop the required competencies, attitudes and behaviours.
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Learning Outcomes |
On successful completion of this module the learner will be able to: |
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Learning Outcome Description |
LO1 |
Give an overview of the evolution and classification of microorganisms. |
LO2 |
Describe the essential structure and arrangement of microorganisms . |
LO3 |
Outline the main features of microbial metabolism and the molecular mechanisms of microbial interactions. |
LO4 |
Describe briefly the factors that affect microbial growth and explain how microorganisms can be controlled by chemical and physical and other means. |
LO5 |
Indicate the principles of natural microbial systems and microbial interactions with the environment and other organisms. |
LO6 |
Give an overview of the positive impacts of microorganisms, including their role in the environment, food production and industrial; processes |
LO7 |
Describe the negative aspects of microbial interactions including the role of microorganisms in new and emerging diseases. |
LO8 |
Demonstrate essential aseptic and microbial techniques in a safe and competent manner with due regard to cGood Microbiological Practice and Occupational Health and Safety. |
LO9 |
Demonstrate appropriate scientific thinking, research and enquiry, communication and team skills. |
Dependencies |
Module Recommendations
This is prior learning (or a practical skill) that is recommended before enrolment in this module.
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No recommendations listed |
Co-requisite Modules
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No Co-requisite modules listed |
Additional Requisite Information
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No Co Requisites listed
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Indicative Content |
LO 1
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
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LO 2
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.
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LO 3
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.
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LO 4
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.
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LO 5
Range of ecosystems where microorganism are found. Biofilms in nature. Types of interactions between microbes and the environment. Principles of plant and animal interactions.
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LO 6
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
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LO 7
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.
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LO 8 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.
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
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LO 9 Transferrable skills
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 .
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Module Content & Assessment
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Assessment Breakdown | % |
Continuous Assessment | 10.00% |
Practical | 40.00% |
End of Module Formal Examination | 50.00% |
AssessmentsFull Time
End of Module Formal Examination |
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Reassessment Requirement |
Exam Board
It is at the discretion of the Examination Board as to what the qualifying criteria are.
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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 |
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Contact |
Lecture |
30 Weeks per Stage |
2.00 |
60 |
Laboratory |
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Contact |
Practical class |
30 Weeks per Stage |
2.00 |
60 |
Estimated Learner Hours |
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Non Contact |
Independent learning |
30 Weeks per Stage |
2.67 |
80 |
Total Weekly Contact Hours |
4.00 |
Module Resources
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Recommended Book Resources |
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Madigan, Michael T. [et al.]. (2014), Brock Biology of microorganisms, 14th. Benjamin Cummings, Boston, [ISBN: 9780321897398].
| Supplementary Book Resources |
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Microbiology Lab Manual, IT Carlow.
| This module does not have any article/paper resources |
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Other Resources |
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Bord Bia,
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EPA,
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Food Safety Authority,
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Bad Bug Book,
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Microbe Wiki,
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Teasgasc,
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Todar's Textbook of Bacteriology,
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Apiweb™. (2016), Apiweb™, API Biomerieux,
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American Society for Microbiology. American Society for Microbiology,
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(2015), Bergey's Manual of Systematics of
Archaea and Bacteria, Wiley On line Library,
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Center for Disease Control and
Prevention. Center for Disease Control and
Prevention,
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Food and Drug Administration. (2015), FDA Bad Bug Book:,
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Food Safety Authority of Ireland. Food Safety Authority of Ireland,
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Health Protection Surveillance Centre
http://www.hpsc.ie/. Health Protection Surveillance Centre
http://www.hpsc.ie/,
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IT Carlow. Health and Safety in the Lab,
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IT Carlow. Microbiology Practical Website,
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IT Carlow. Working with GMOs,
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Microbe Wiki. Microbe Wiki,
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Society for Applied Microbiology. Society for Applied Microbiology,
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