Microbes in the Environment
Duration
- One semester or equivalent
Contact hours
- 56 Hours
On-campus unit delivery combines face-to-face and digital learning.
2021 teaching periods
Hawthorn
| Higher Ed. Semester 2 | ||
|---|---|---|
Dates: Results: Last self enrolment: Census: |
Prerequisites
or
Anti-requisities
Aims and objectives
This unit of study aims to introduce the fundamental concepts involved in applied microbiology and its importance to health sciences, environmental health and the food processing industry. Students will understand the role and importance of food microbiology in food safety and quality assurance issues and will gain the necessary laboratory skills to undertake final year microbiology-related research projects.
Unit Learning Outcomes (ULO)
Students who successfully complete this Unit will be able to:
1. Demonstrate an understanding of the fundamental ideas and applications of applied microbiology and immunology
2. Describe and appreciate the diversity of the microbial world
3. Describe and appreciate the importance of the relationships between microbes and their hosts, including immune defences
4. Recognise how uncontrolled microbial growth relates to human health and disease
5. Explain the principles of infection control, including vaccination
6. Recognise the important role of microorganisms play in biomolecular applications, in particular the food industry
Unit Learning Outcomes (ULO)
Students who successfully complete this Unit will be able to:
1. Demonstrate an understanding of the fundamental ideas and applications of applied microbiology and immunology
2. Describe and appreciate the diversity of the microbial world
3. Describe and appreciate the importance of the relationships between microbes and their hosts, including immune defences
4. Recognise how uncontrolled microbial growth relates to human health and disease
5. Explain the principles of infection control, including vaccination
6. Recognise the important role of microorganisms play in biomolecular applications, in particular the food industry
Unit information in detail
- Teaching methods, assessment, general skills outcomes and content.
Teaching methods
*Scheduled face to face: Lectures (36 hours), Laboratory Work (20 hours)
Assessment
| Types | Individual or Group task | Weighting | Assesses attainment of these ULOs |
| Exam 1 | Individual | 25-35% | 1,2,4,5,6 |
| Exam 2 | Individual | 25-35% | 1,3,4,6 |
| Lab reports | Individual | 15-25% | 1,2,3 |
| Practical exam | Individual | 15-25% | 1,2,3 |
Minimum requirements to pass this unit
As the minimum requirements of assessment to pass the unit and meet all Unit Learning Outcomes to a minimum standard, a student must achieve:
(i) An aggregate mark of 50% or more, and
(ii) Obtain at least 40% in the final exam, and
(iii) Complete a minimum of 80% of laboratory work based on the criteria for successful completion as explained in the lab handout(s).
Students who do not successfully achieve hurdle requirements (ii) and (iii) will receive a maximum of 44% as the total mark for the unit and will not be eligible for a conceded pass.
General skills outcomes
During this unit students will receive feedback on the following key generic skills:
• Teamwork Skills
• Analysis Skills
• Problem Solving Skills
• Ability to work independently
Content
• Virology
• Host-parasite relationships
• Host response to infection
• Clinical and diagnostic microbiology
• Medical microbiology
• Applied microbiology
• Host-parasite relationships
• Host response to infection
• Clinical and diagnostic microbiology
• Medical microbiology
• Applied microbiology
Study resources
- References.