Module Title:Microbiology
Language of Instruction:English
Credits: 10
NFQ Level:6
Module Delivered In 4 programme(s)
Teaching & Learning Strategies: This module contains the key concepts of fundamental microbiology at level 6. Learning objectives , learning activities and assessments are constructively aligned . The integration of the practical and theoretical aspects of the module will reinforce deep learning of key concepts , skills and competencies . A variety of active learning strategies will be employed to ensure that the learning objectives are met. Students are expected to engage actively with the material at lectures, in practicals and by independent learning VLE Blackboard Autonomous learning will be developed by use of scaffolded in class and independent research and enquiry activities . Research and enquiry skills will be developed in a supported manner via activities that will involve the learner finding , evaluating and organising information from credible sources, analysis and synthesis of new information and communicating new knowledge in the correct discipline appropriate convention. These learning activities will also encourage digital literacy, development of communication skills and group and peer learning. The practical component will support the theoretical aspects of the module and promote deep learning via, the formulation of simple hypotheses, structured investigation of simple problems and application of prior knowledge . In addition ,practicals will allow students to :develop the required safe technical competencies, attitudes and behaviours in Microbiology; the necessary analytical, mathematical and graphing skills; group skills; time management, report writing and presentation skills. Learning outcomes will be assessed by a variety of methods e.g. practical reports, multiple choice questions, assignments, video demonstrations , presentations . Continuous assessment will be accompanied by feedback delivered via Blackboard and face to face to drive learning. Group and peer learning will be facilitated during the preparation of assignments, presentations and practicals. Strategies for the assessment of the practical component that encourages not only the development of key practical and reporting competencies but also critical thinking, analysis and group learning will be used via digital and conventional means as appropriate.
Module Aim: To introduce learners to the key concepts of practical and theoretical Microbiology and to allow them to develop the required competencies, attitudes and behaviours.
Learning Outcomes
On successful completion of this module the learner should be able to:
LO1 Give an overview of the evolution and classification of microorganisms.
LO2 Describe the essential structure and arrangement of microorganisms .
LO3 Outline the main features of microbial metabolism and the molecular mechanisms of microbial interactions.
LO4 Describe briefly the factors that affect microbial growth and explain how microorganisms can be controlled by chemical and physical and other means.
LO5 Indicate the principles of natural microbial systems and microbial interactions with the environment and other organisms.
LO6 Give an overview of the positive impacts of microorganisms, including their role in the environment, food production and industrial; processes
LO7 Describe the negative aspects of microbial interactions including the role of microorganisms in new and emerging diseases.
LO8 Demonstrate essential aseptic and microbial techniques in a safe and competent manner with due regard to cGood Microbiological Practice and Occupational Health and Safety.
LO9 Demonstrate appropriate scientific thinking, research and enquiry, communication and team skills.
Pre-requisite learning
Module Recommendations

This is prior learning (or a practical skill) that is recommended before enrolment in this module.

No recommendations listed
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements
This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed.
No requirements listed
 

Module Content & Assessment

Indicative Content
LO 1
Procaryotes as the basis of all other life forms. prokaryotic and eukaryotic microorganism. Bacteria and Archaea Continuing evolution of microorganisms; their ubiquitous nature and metabolic diversity Classification of microorganisms, phylogenetic and other approaches
LO 2
Structure and arrangement of prokaryotic and eukaryotic microorganisms. Consequences of the similarities and differences between prokaryotes and eukaryotes. Role of prokaryotic specialised structures: flagella, endospores and pili. Viruses and their replication.
LO 3
Diversity and uniqueness of microbial metabolism, aerobic and anaerobic respiration, fermentation, oxygenic and anoxygenic photosynthesis. Heterotrophy and autotrophy. Molecular basis of microbial interactions and responses to changes in the environment.
LO 4
Factors that affect the growth and survival of microorganisms in different environments. .Factors that influence the use of physical and chemical methods to control growth in the laboratory and in industry. The difference between sterilisation and disinfection. Principles of commonly used physical and chemical sterilisation methods. Sterilisation parameters. D value, thermal death time, F values. The validation of sterilisation and disinfection protocols. Microbial environmental monitoring in a clean environment.
LO 5
Range of ecosystems where microorganism are found. Biofilms in nature. Types of interactions between microbes and the environment. Principles of plant and animal interactions.
LO 6
Essential role of microorganisms for all life. Examples of beneficial role of microorganisms, agriculture, biogeochemical cycles. Plant and animal health. Food and industrial microbiology. Waste treatment and Bio remediation. Biotechnology and novel technologies
LO 7
Role of microorganisms in disease. Principles of transmission and the chain of infection.The compromised host, pathogens and virulence factors, reservoirs of infection, and vectors of transmission. Infections and intoxications. Gram positive and Gram negative food /water borne pathogens. Signs symptoms and control of common and emerging food borne diseases. Emerging pathogens . Public health concerns and indicator organisms.
LO 8 Practical component
Demonstrate essential aseptic and microbial techniques in a safe and competent manner with due regard to cGood Microbiological Practice and Occupational Health and Safety. Properly prepare and view specimens for examination using microscopy (bright field and, if possible, phase contrast). Prepare and use pure culture and selective techniques to enrich for and isolate microorganisms. Use appropriate methods to identify microorganisms (media-based, molecular and serological). Enumerate microorganisms in a sample (using, for example, direct count, viable plate count, and spectrophotometric methods and carry out appropriate mathematical , statistical and graphical manipulations Use appropriate microbiological and molecular lab equipment and methods. Practice safe microbiology, using appropriate protective and emergency procedures. Analyse and interpret and contextualise results. Document and report on experimental protocols, results and conclusions
LO 9 Transferrable skills
Transferable and discipline specific skills will be developed via the active learning strategies of the practical and theoretical parts of the module . Behave ethically and with scientific integrity. Develop simple hypotheses. Be aware of the use of controls and the limitations of methodologies. Adhere to scientific conventions of communication including report writing and presenting, citing and referencing correctly. Identify and use credible sources of information. Cite and reference . Collaborate with others. Be aware of relationship between Microbiology and society .
Assessment Breakdown%
Continuous Assessment10.00%
Practical40.00%
End of Module Formal Examination50.00%
Special Regulation
Students must achieve a minimum grade (35%) in both the practical/CA and final examination.
Continuous Assessment
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Other Learning outcomes will be assessed by a blended approach of digital , VLE based and other methods e.g. practical reports, multiple choice questions, short questions, class room assessment techniques, guided assignments, video demonstrations, presentations. Both formative and summative continuous assessment will be accompanied by feedback delivered via Blackboard/Turnitin and face to face to drive learning. Group and peer learning will be facilitated during the preparation of assignments, presentations and practicals. 1,2,3,4,5,6,7,8,9 10.00 n/a
No Project
Practical
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Practical/Skills Evaluation Strategies for the assessment of the practical component that encourage not only the development of key practical and reporting competencies but also the approriate scientific thinking, research and enquiry, reflection, analysis, group learning and communication skills will be used via digital and conventional means as appropriate. 8,9 40.00 End-of-Semester
End of Module Formal Examination
Assessment Type Assessment Description Outcome addressed % of total Assessment Date
Formal Exam Formal end of year examination containing MCQ, short answer and essay type questions. Recall , appropriatescientific thinking, application of key concepts and problem solving will be assessed. 1,2,3,4,5,6,7,8,9 50.00 End-of-Semester

ITCarlow reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Frequency Average Weekly Learner Workload
Lecture 30 Weeks per Stage 2.00
Laboratory 30 Weeks per Stage 2.00
Estimated Learner Hours 30 Weeks per Stage 2.67
Total Hours 200.00
 

Module Delivered In

Programme Code Programme Semester Delivery
CW_SABTP_B Bachelor of Science (Honours) in Biosciences with Biopharmaceuticals 2 Mandatory
CW_SABRE_B Bachelor of Science (Honours) in Brewing and Distilling 2 Mandatory
CW_SABFQ_D Bachelor of Science in Biosciences 2 Mandatory
CW_SASCI_C Higher Certificate in Science in Applied Biology or Applied Chemistry 2 Group Elective 1