FBMMHD: Microbes in Health and Disease

Module code: FBMMHD

Module provider: Food and Nutritional Sciences; School of Chemistry, Food and Pharmacy

Credits: 20

Level: Postgraduate Masters

When you'll be taught: Semester 1

Module convenor: Dr Anisha Wijeyesekera, email: a.wijeyesekera@reading.ac.uk

Module co-convenor: Dr Gemma Walton, email: g.e.walton@reading.ac.uk

Pre-requisite module(s):

Co-requisite module(s):

Pre-requisite or Co-requisite module(s):

Module(s) excluded:

Placement information: NA

Academic year: 2024/5

Available to visiting students: Yes

Talis reading list: Yes

Last updated: 21 May 2024

Overview

Module aims and purpose

In this module, you will be introduced to the fundamentals of microbiology, with a focus on understanding the role of microbes in shaping health and disease outcomes. Topics covered include (a) general characteristics of microorganisms (b) the importance of microorganisms in food production and in the food chain (c) foodborne illnesses (d) molecular applications and analytical measurements of microbial function (e) the physiology of the gut (f) the influence of gut bacteria in health and diseased states, and strategies to manipulate this intestinal community (e.g. through functional foods). The aims of the module are: 

• To advance your understanding of microorganisms, and how they impact on health and disease 
• To develop an understanding of how these communities can be manipulated through diet or clinical intervention, and the resultant impact on health. 
• To develop skills in microbiological techniques 

Module learning outcomes

By the end of the module, it is expected that students will be able to: 

1. Describe the basic properties of microorganisms, and their role in gut and system health 
2. Design and perform experiments in food microbiology, including calculations of microbial growth and determine how these communities can be manipulated through food and diet 
3. Analyse scientific data on the gut microbiome, and critically evaluate its impact on human health 
4. Present results of research and analysis using a range of formats (including oral presentation and scientific reports) 

Module content

Topics include: 

• Properties of microbes: morphology, structure, function and growth; microbial metabolism 
• Microorganisms in food 
• Ecology of gut bacteria and implications for human health and disease 
• Host-gut bacteria interactions and evaluation of the contribution of gut microbes to disease risk 
• Molecular microbial detection methods and analytical approaches for functional assessment of the human gut microbiota 

Structure

Teaching and learning methods

This module will provide both practical and theoretical training, by combining lectures, practical classes, workshops and tutorials. 

Study hours

At least 34 hours of scheduled teaching and learning activities will be delivered in person, with the remaining hours for scheduled and self-scheduled teaching and learning activities delivered either in person or online. You will receive further details about how these hours will be delivered before the start of the module.

Please note the independent study hours above are notional numbers of hours; each student will approach studying in different ways. We would advise you to reflect on your learning and the number of hours you are allocating to these tasks.

Semester 1 The hours in this column may include hours during the Christmas holiday period.

Semester 2 The hours in this column may include hours during the Easter holiday period.

Summer The hours in this column will take place during the summer holidays and may be at the start and/or end of the module.

Assessment

Requirements for a pass

Students need to achieve an overall module mark of 50% to pass this module.

For accredited programmes, students need to achieve 50% in each assessment.

Summative assessment

Penalties for late submission of summative assessment

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

Assessments with numerical marks

• 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 three working days;
• the mark awarded due to the imposition of the penalty shall not fall below the threshold pass mark, namely 40% in the case of modules at Levels 4-6 (i.e. undergraduate modules for Parts 1-3) and 50% in the case of Level 7 modules offered as part of an Integrated Masters or taught postgraduate degree programme;
• where the piece of work is awarded a mark below the threshold pass mark prior to any penalty being imposed, and is submitted up to three working days after the original deadline (or any formally agreed extension to the deadline), no penalty shall be imposed;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

Assessments marked Pass/Fail

• where the piece of work is submitted within three working days of the deadline (or any formally agreed extension of the deadline): no penalty will be applied;
• where the piece of work is submitted more than three working days after the original deadline (or any formally agreed extension of the deadline): a grade of Fail will be awarded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/qap/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.

Formative assessment

Formative assessment is any task or activity which creates feedback (or feedforward) for you about your learning, but which does not contribute towards your overall module mark.

Oral presentation will be formatively assessed in week 7 

Reassessment

Additional costs