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Module Code - Title:


Year Last Offered:


Hours Per Week:













Grading Type:


Prerequisite Modules:


Rationale and Purpose of the Module:

This course aims to provide students with an introduction to the subject of Microbiology and presents ways in which fundamental principles are put into practice and the special skills and techniques needed for safe laboratory work.


The syllabus is comprised of the following topics, microbial structure and function: microbial growth; nutrition; identification and enumeration; applied aspects of microbiology and microbial ecology: microbiology of water; medical microbiology: disease and pathogenesis; food microbiology; preservation and spoilage; some traditional and novel processes in industrial microbiology; microbes and biotechnology. This course will cover fundamental aspects of the structure, growth, replication and significance of major groups of bacteria and viruses. Nutritional and physical requirements for growth, propagation and measurement of growth as well as procedures for killing microbes will be dealt with. Students will be introduced to the significance of microbiology to industry and disease. In practical sessions students will learn aseptic technique, basic skills in handling, culture and isolation of bacteria, routine growth, replication and significance of major groups of bacteria and viruses.

Learning Outcomes:

Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)

Demonstrate an appreciation of the history and evolution of the science of microbiology Define and differentiate the fundamental characteristics of major groups of bacteria and viruses Illustrate an appreciation of microbiological classification and nomenclature Recognize and explain the key requirements for bacterial growth Critically evaluate methods for control of microbial growth Discuss the significance of microbes in biotechnology and disease

Affective (Attitudes and Values)


Psychomotor (Physical Skills)

Perform basic microbiological techniques Manipulate bacterial cultures Detect the presence of specific microbes in water and food samples

How the Module will be Taught and what will be the Learning Experiences of the Students:

The module is delivered in the form of 1hr lectures and 2 hour laboratory sessions. The students will acquire knowledge of relevant concepts, principles, equipment and methodologies. Develop the ability to evaluate and interpret relevant data both qualitative and quantitative and the capacity to use a variety of methods to communicate relevant information cogently and analytically.

Research Findings Incorporated in to the Syllabus (If Relevant):

No applicable

Prime Texts:

Prescott, Lansing M (2002) Prescott's Microbiology , Mcgraw-Hill
Willey, J. M. Sherwood, L.M. and Wollverton, C.J (2008) Prescott, Harvey and Klein┬┐s Microbiology (7e) , New York, McGraw-Hill
Madigan, M. Martinko, J. Parker. J (eds) (2003) Brock Biology of Micro-organisms (10e) , Upper Saddle River, NJ, Prentice Hall
Singleton, P. and Sainsbury, D (2006) Dictionary of Microbiology and Molecular Biology (3e) , New Jersey, Wiley

Other Relevant Texts:

Programme(s) in which this Module is Offered:

Semester - Year to be First Offered:

Autumn - 08/09

Module Leader: