BI1S1-Introductory Microbiology

Module Provider: School of Biological Sciences
Number of credits: 10 [5 ECTS credits]
Level:4
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2022/3

Module Convenor: Dr Geraldine Mulley
Email: g.mulley@reading.ac.uk

Type of module:

Summary module description:

This module provides students with an introduction to the discipline of Microbiology. Students will learn the fundamental biology of bacteria, archaea, protists, fungi and viruses; their structure, replication, nutrition, the diverse environments where they live (including host-microbe interactions), and how some microbes benefit society (food production and biotechnology), whilst others cause disease. The module will also provide students with an understanding of how some microbes cause infections, the various ways to prevent and treat infectious diseases, and how microbes develop resistance to antimicrobials. Students will learn the techniques needed for safe handling of microbiological samples to isolate and purify bacteria and fungi from food samples in the laboratory.

Aims:

This module aims to develop a fundamental understanding of the major concepts in microbiology, from understanding how microbes function, how they affect our lives thorough their impact onÌý our health, food, and environment, and how microbiology research can be applied to benefit society.

Assessable learning outcomes:

Typical learning outcomes include:

• Compare and contrast the fundamental characteristics of the 5 major groups of microbes, including structure, replication, nutrition and how they are affected by environmental factors


• Describe methods used to safely handle, culture and observe microbes e.g. microscopy, batch culture, aseptic technique, biological hazard categories


• Discuss how microbes interact with other organisms and in communities, and how this affects their evolution


• Explain how pathogens cause disease, how infectious diseases are diagnosed, and describe the main mechanisms of antimicrobial action and how microbes evolve resistance, focussing in detail on the selectivity and action of the antibiotic penicillin


• Discuss the principle of vaccination against viral and bacterial disease


• Describe key landmarks in microbiology and discuss the ways in which microbes can be used to benefit society through applications in food and biotechnology


• Use aseptic technique to isolate, purify, Gram stain and observe microbial cells from spoiled food samples using the light microscope with a 100x oil immersion lens


• Calculate the titre of bacteria in a food sample and interpret results of bacterial growth experiments

Additional outcomes:

Improve organisational skills through required preparation in advance of and during practical sessions. Improve digital skills through use of online learning resources.

Outline content:

Topics typically covered in lectures:

• the distinguishing features of the 5 major groups of microbes (bacteria, archaea, fungi, protists and viruses), including structure, replication, nutritional requirements and growth optima


• origin, evolution, ecology and diversity of microbes on Earth


• infectious diseases: mechanisms of pathogenesis, Koch's postulates, stages in pathogenesis, transmission, prevention of disease (antibiotics, antivirals, antifungals, vaccines) and antimicrobial resistance (AMR)


• landmarks in development of practical and theoretical aspects of Microbiology as a scienceÌý


• growth and quantitation of bacteria in batch and continuous laboratory culture, principles of microscopy and aseptic technique and put theory into practice learning basic skills of handling, growing, staining and visualising bacterial and yeast cells in the laboratory

Brief description of teaching and learning methods:

This module involves a series of lectures, practical classes (supported by online videos), and guided independent study, which includes participation in the Small & Mighty: Introduction to Microbiology Open Online Course (OOC) on FutureLearn and directed reading.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	16
Practicals classes and workshops	6
Guided independent study:	78
Ìý	Ìý	Ìý	Ìý
Total hours by term		0	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written exam	80
Class test administered by School	20

Summative assessment- Examinations:

A one-and-a-half hour examination in summer term.Ìý

Summative assessment- Coursework and in-class tests:

Coursework includes 4 Blackboard testsÌý

Formative assessment methods:

Practice Blackboard tests with feedback to gauge progress. Interactive in-class revision session.

Penalties for late submission:

The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:
A mark of 40% overall

Reassessment arrangements:
Re-examination in August/September

Additional Costs (specified where applicable):

1. 
   

   1) Required text books:Ìý Recommended text books are available in the library, or to purchase if students prefer.Ìý Wider reading is also recommended and suitable books can be accessed for free through the library.
   
   2) Specialist equipment or materials:Ìý all necessary equipment including calculator, ruler, paper, pens and pencils will be available in the laboratory during practical classes.
   
   3) Specialist clothing, footwear or headgear:Ìý Howie style labcoat will be provided in microbiology practical classes.
   
   4) Printing and binding:Ìý None
   
   5) Computers and devices with a particular specification:Ìý Online assignments will need to be completed on a standard computer with a stable internet connection.Ìý Students can use their own device or one of the university computers in computer rooms around campus.
   
   6) Travel, accommodation and subsistence:Ìý None

   
   

Last updated: 22 September 2022