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Microbes in the Environment

Unit Code: HES6514

Duration	Contact Hours	Campus	Prerequisite	Corequisite
1 semester or teaching period	60 hours	Hawthorn	Nil	Nil

Credit Points: 12.5 Credit Points

Related Course/s:

An elective unit of study in the Graduate Diploma of Science (Biotechnology), Master of Science (Biotechnology), Graduate Certificate of Science (Good Manufacturing Practices), Graduate Diploma of Science (Good Manufacturing Practices), Master of Science (Good Manufacturing Practices) and Master of Science (Good Manufacturing Practices and Quality Management) amd a Group A unit in the Master of Science (Biotechnology) *Global Leadership Program.

Aims & Objectives:

* To introduce the fundamental concepts involved in applied microbiology and its importance to health sciences, environmental health and the food processing industry.
* To understand the role and importance of food microbiology in food safety and quality assurance issues.

* To gain the necessary laboratory skills to undertake final year microbiology-related research projects.

After successfully completing this unit, students will be able to:

* Demonstrate an understanding of the fundamental ideas and applications of applied microbiology and immunology

* Appreciate the diversity of the microbial world.

* Appreciate the importance of the relationships between microbes and their hosts, including immune defences.

* Recognise how uncontrolled microbial growth relates to human health and disease.

* Understand the principles of infection control, including vaccination.

* Understand the important role of microorganisms play in biotechnological applications, in particular the food industry

Teaching Methods:

Lectures, Practical Demonstrations, Practical Classes, Extensive Use of Multimedia Learning Resources, Learning Extension Program via the Internet.

Assessment:

Indicative weightings: theory tests (55%), assignments (45%)

Generic Skills Outcomes:

This unit will provide discipline-based knowledge and professional capabilities and experiences contributing to students’ progress in attaining generic skills such as:
• teamwork skills

• analysis skills

• communication skills

• problem solving skills

• ability to work independently

Content:

* Role of micro-organisms in food spoilage.
* Food borne pathogens and toxins, control methods, food preservation methods.

* Viruses.

* Host-parasite relationships.

* Host responses to infection: the immune system.

* Clinical and diagnostic microbiology.

* Fermentation microbiology: manufacture of food, bioreactors.

* Related practical exercises.

Reading Materials:

Madigan, MT, Martinko, Dulap PV and Clark DP. Brock Biology of Microorganisms, 12th edn, Pearson Education Inc. 2009.
Lecture notes (provided via Blackboard).