| Module Title: | Fundamentals of Microbiology 2 |
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| Language of Instruction: | English |
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| 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.
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| Module Aim: |
To introduce learners to the positive and negative microbial interactions and the application of practical and theoretical concepts of Microbiology and
to allow them to develop the required competencies, attitudes and behaviours.
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| Learning Outcomes |
| On successful completion of this module the learner should be able to: |
| LO1 |
Explain the underpinning principles of methods of microbial and infection control an describe how microorganisms can be controlled by chemical physical and other means. |
| LO2 |
Describe the positive and negative aspects of microbial human interactions , their role in the environment, food production and industrial; processes and their role in new and emerging diseases. |
| LO3 |
With due regard to cGMP and Health and Safety execute, record and interpret relevant industrial and environmental microbial analysis |
| Pre-requisite learning |
Module Recommendations
This is prior learning (or a practical skill) that is recommended before enrolment in this module.
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| 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
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| 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 |
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Growth and Control
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.
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Negative interactions.
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.
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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. Emphasis in Microbiology 1 is becoming competent in key methods.
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
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Positive interactions
Key microorganisms in food beverage industry, industrial microbiology biopharma, recombinant molecules and biotechnology.
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| Assessment Breakdown | % |
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| Continuous Assessment | 10.00% |
| Practical | 40.00% |
| End of Module Formal Examination | 50.00% |
| Special Regulation |
| Students must achieve a minimum grade (35%) in both the practical/CA and final examination.
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| Continuous Assessment |
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| 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 |
10.00 |
n/a |
| Practical |
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| 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. |
3 |
40.00 |
End-of-Semester |
| End of Module Formal Examination |
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| 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 |
50.00 |
End-of-Semester |
SETU Carlow Campus reserves the right to alter the nature and timings of assessment
Module Workload
| Workload: Full Time |
| Workload Type |
Frequency |
Average Weekly Learner Workload |
| Lecture |
12 Weeks per Stage |
2.00 |
| Laboratory |
12 Weeks per Stage |
2.00 |
| Estimated Learner Hours |
15 Weeks per Stage |
5.13 |
| Total Hours |
125.00 |
Module Delivered In
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