This module aims to provide the student with:A knowledge of the structure of mammalian and microbial cells and the biomolecules they are made from.The basics principles of microbiology, including organisms, growth and their importance to industry.
The world of the cell
Prokaryotic and eukaryotic cell types - compare and contrast. Cell organelles and their functions. Basic microscopy.Biological molecules and their functions. Microbes - viruses, bacteria, and fungi. Common biological terms will be explained.
The microbial world – the good the bad and the ugly!
Microbiology for manufacturing operators – introduction to bacteria, fungi, yeast, and viruses.Microbial isolation, growth and identification. Examination of sources of microbes and biological contaminants in the environment. Personnel as sources of biological contamination. Measurement and control of microbial and biological contamination.
Microbial Methods
Assessing the type, amount and distribution of micro-organisms in working environments. Use of plate count metohds to enumerate microorganisms. Colorimetric methods for the detection of biomolecules.
Principles of Biological Control and Sterilisation
Overview of methods to reduce and or eliminate micro-organisms from environments, ingredients and products. Review of physical and chemical methods of microbial control and sterilisation methods.
Microorganisms in Industry
Fermentation, Biotechnology, Useful Microorganisms,
PROPOSED PRACTICALS
Preparation of Microbial Media and Aseptic Techniques. Use of Microscopes and examination of simple cells.Gram staining.Most Probable Number Technique, Plate Count, Plate Pouring. Use contact plates on areas of the work environment and on hands after washing to detect microbiological contamination.Examine the effects of cleaning with different cleaning agents on the microbiological levels in the working environment or as prescribed by the company.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 25 |
| Formal Examination | 50 |