This course focuses on the general principles of microbiology and includes the following topics: diversity of micro-organisms; evolutionary relationships and taxonomy; bacterial cell structure and function; genetic systems of bacteria, bacteriophages and plasmids; microbial growth and metabolism; energy and nutrient harvesting; microorganisms and the environment; control of microorganisms; introduction to viruses and immunology; food and industrial microbiology.

On satisfying the requirements of this course, students will have the knowledge and skills to:

1. Describe diversity of microorganisms, bacterial cell structure and function, microbial growth and metabolism, and the ways to control their growth by physical and chemical means
2. Explain the basic genetic systems of bacteria, bacteriophage and plasmids
3. Explain the role of microorganisms in food production and preservation, and their ability to cause food-borne infections
4. Demonstrate practical skills in fundamental microbiological techniques
5. Systematically apply the scientific method of investigation and hypothesis testing including the development of theoretical and practical skills in the design and execution of experiments as well as the development of oral and writing skills necessary for the effective communication of experimental results

Assessment will be based on:

• Mid-term multiple-choice test (15%; LO 1, 2, 3)
• Six written reports of laboratory practical class, showing understanding of laboratory skills, experimental design, concise reporting, and scientific writing (50%; LO 1, 4, 5)
• Final examination comprising short answer questions (35%; LO 1, 2, 3)

Two lectures and up to three hours of laboratory and tutorial work per week

BIOL2161 (or BIOL2061), and CHEM1201 (or CHEM1015/17)

BIOL2042

Willey, J. (2010) Prescott, Harley, and Klein's Microbiology (8th ed.) McGraw-Hill.