MCR101 Introduction to Microbiology (8)

• be able to describe the structure and function of microorganisms;
• be able to demonstrate a good understanding of the processes used to study microorganisms,
• be able to describe the means by which microorganisms can be cultivated and assayed;
• be able to demonstrate knowledge of the means by which the growth of microorganisms can be controlled;
• be able to demonstrate a good understanding of the interactions of microorganisms with human beings, with particular emphasis on the microorganisms of importance to human and animal health, the environment and the agriculture, food and beverage industries.

1 Introduction to the microbial world 2 Cellular Structure (Composition and structure of micro-organisms including microbial nomenclature and classification; comparison of the major groups of micro-organisms; bacterial anatomy including size, shape, cell membrane, cell wall, flagella, pili, capsules and endospores; microscopy and staining techniques including the Gram stain and the acid fast stain); 3 Methods used to study micro-organisms (including microscopy) 4 Growth and Culturing (cultivation of bacteria: types of solid and liquid media; methods of anaerobic cultivation; the isolation of pure cultures; nutrition of micro-organisms including energy sources and growth factors; environmental requirements including temperature, pH and oxygen); 5 Control of Growth (reproduction and growth: the growth cycle of bacteria; measurement of growth; principles of heat sterilisation including moist heat, dry heat, drying and freezing; antimicrobial chemical agents including characteristics of an ideal disinfectant and factors affecting disinfectant potency; antibiotics including their mode of action, types, and methods of testing antibiotics); 6 Microbial Genetics (structure and function of genetic material: regulation of gene expression: mutation: gene transfer and recombination); 7 The Bacteria (an introduction to those bacteria of medical, environmental or industrial importance: structure and composition; classification; modes of transmission); 8 Mycology (structure, growth and classification of fungi and fungi-like organisms); 9 Virus, Viroids, Prions and Parasites ((an introduction to those organisms of medical, environmental or industrial importance: structure and composition; classification; transmission); 10 Principles of Disease & Epidemiology (interactions between microbes and humans: a description of the various antimicrobial defences of the host; the normal flora of the body; Kochs postulates); 11 Mechanisms of Pathogenicity (pathogens, virulence and infection: pathogenesis of disease; factors influencing infection and virulence); 12 Immunology (antigens, antibodies and Immunity: an introductory description of antibodies and antigens and the types of immunity); 13 Environmental Microbiology (including soil and water analysis) 14 Applied Microbiology (including fermentation and applications/problems associated with human health and in the agriculture/food/wine industries)