91314 General Microbiology
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Subject handbook information prior to 2020 is available in the Archives.
Credit points: 6 cp
Result type: Grade and marks
Requisite(s): 91161 Cell Biology and Genetics
These requisites may not apply to students in certain courses. See access conditions.
Description
Microbes are small but they have important relationships with the human world. Although some are involved in food spoilage and a minority are capable of causing disease in humans, animals and plants, many have numerous beneficial effects including maintaining health in our guts (i.e. the microbiome) and maintaining balance in the environment by recycling chemical elements such as carbon and nitrogen. Additionally, microbes have a number of important industrial applications in food and chemical production, bioremediation and sewage treatment. When considering their diverse roles, microbes are an exciting and important group of organisms to learn about.
This subject provides an introduction to the structure, function and taxonomy of the microbial world including bacteria, fungi, protozoa and viruses. Several key topics in the study of microbiology are discussed including microscopy, sterilisation, disinfection, microbial nutrition, microbial growth, bacterial identification schemes, as well as antibiotic and anti-microbial agents and contemporary techniques in molecular microbiology. Basic mycology, parasitology, and virology are covered, with an emphasis on transmission control of these organisms. The practical exercises give students experience in the principal laboratory procedures for the isolation, manipulation, growth and identification of microorganisms.
Subject learning objectives (SLOs)
Upon successful completion of this subject students should be able to:
| 1. | define and apply the major taxonomic groups when classifying microorganisms (bacteria, fungi, parasites and viruses) |
|---|---|
| 2. | relate disease, environmental and industrial processes to specific microorganisms or group of microorogansms |
| 3. | relate microbial cell structures and processes to growth, disease, survival or other relevant phenotypes |
| 4. | evaluate and apply the most appropriate sterilisation or disinfection approach for controlling the growth of microorganisms and explain how they work |
| 5. | culture microbes in the laboratory and describe the nutrient and physical factors that permit or inhibit their growth |
| 6. | apply practical skills in microscopy, enumeration, isolation and identification of microorganisms |
| 7. | critically analyse scientific literature and apply creativity and written communication skills for preparation of a popular science article on a community, industry or agriculturally relevant topic in microbiology |
Course intended learning outcomes (CILOs)
This subject also contributes specifically to the development of following course intended learning outcomes:
- Apply: Demonstrate knowledge of discipline relevant topics (1.1)
- Synthesise: Integrate discipline knowledge and apply it to key processes (1.3)
- Apply: Investigate effective application of experimental design and sampling for hypothesis testing (2.1)
- Analyse: Develop critical thinking skills including critiquing, interpreting and questioning scientific evidence (2.2)
- Synthesise: Apply the scientific method to real world problems and evaluate experimental outcomes (2.3)
- Apply: Participate in team based data collection, recording and management, with an understanding of ethical limitations (3.1)
- Apply: Develop tools and aptitudes that create flexible and adaptive approaches to learning within a discipline context (4.1)
- Analyse: Source and reflect on multiple sources of information to develop innovative solutions to real world problems (4.2)
- Synthesise: Understand and utilise the breadth and interrelationship of disciplines in creative problem solving (4.3)
- Analyse: Identify and practice appropriate communication approaches using a variety of methods and media (5.2)
- Synthesise: Create effective communication protocols to convey appropriate scientific information to a range of audiences (5.3)
Contribution to the development of graduate attributes
The Faculty of Science has determined that UTS courses allow you to develop the following attributes by the completion of your course of study. Each subject will contribute to the development of these attributes in ways appropriate to the subject and the stage of progression, thus not all attributes are necessarily addressed in all subjects.
1.0. Disciplinary knowledge
a) You will develop an in-depth understanding of the microbial world as described in the subject description. You will learn to apply this knowledge in making decisions about microbial-related problems such as selecting the appropriate method for sterilisation and disinfection. These concepts are assessed in the PeerWise quiz and final exam (assessments 1 and 4).
2.0. Research, Inquiry and Critical Thinking
a) In the online PeerWise quizzes and final exam (assessments 1 and 4), you will develop an inquiry-oriented approach through questions that require you to apply your knowledge in microbiology for solving problems relevant to the discipline.
b) In the practical classes, you will develop microbiology-specific practical competencies such as the ability to determine the growth rate of a microbe from a series of data, enumerate the amount of microbial cells in a solution from a series of data and identify the Gram reaction of two unknown bacteria. Your competencies in these areas will be assessed in class or in online modules (assessment 2).
c) During preparation for the magazine-style written article (assessment 3), you will develop skills in critically reading scientific literature and using the information to draw reasoned conclusions and identify gaps in knowledge. For example, you will need to make an argument as to which methods are adequate or best for isolating and detecting a specific microbe.
3.0. Professional, Ethical and Social Responsibility
a) During the practical classes, you will develop laboratory competencies in microbiology (e.g. culturing, setting up a microscope, streaking). Your competencues in these areas will be assessed by your demonstrator or in online modules (assessment 2).
b) To heighten your awareness and understanding of how science underpins society, your magazine-style assessment task (assessment task 3) asks you to consider the significance and impact of a microorganism or microbiology-related issue to health, industry or the environment. In order for science to drive community behaviour or policy (e.g. improve vaccination rates or inform climate change policy), it is important for scientists to communicate research to the widest possible audience. You will learn how to tell a story and to simplify complex science into a format that is reachable to the general public. Your assignment will be marked on these specific skills and you will be provided with feedback through the online program REVIEW.
4.0. Reflection, Innovation, Creativity
a) Throughout your career, you will be required to independently gather information through interrogation of a variety of different databases and information sources. Students find that this process fosters their sense of curiosity leading to self-motivation. During preparation of the magazine-style written article (assessment 3), you will develop these skills and feedback will be provided via the online program REVIEW. You should examine the feedback to reflect and identify your strongest skills and to improve those that are weakest.
5.0. Communication
a) Your capacity to take complex scientific information and communicate it to scientifically-educated people but not scientists will be developed. The magazine-style written article (assessment 3) requires you to accurately follow guidelines to produce the article in a clear and concise manner.
Teaching and learning strategies
You will learn in this subject through a variety of different approaches:
Lectures: Enthusiastic lecturers will passionately engage with you. You are always welcome to ask the lecturer questions on the content. Because many of the lectures have minimal text, you will need to take notes as we go along, usually by annotating the slide series. Reference to sections of the text book are provided online.
Online YouTube Podcasts: Through UTSOnline, you will be exposed to short YouTube podcasts (~15 – 20 minutes) that supplement the lectures.
Class Activities and, Question and Answer: To complement the lectures and YouTube podcasts, you will participate in class activities to reinforce concepts and to apply the knowledge that you have learned. You will have the opportunity to ask questions on various topic areas. Difficult topic areas will also be identified through questions on the UTSOnline discussion board and addressed during class.
Practical classes: Students find the practical classes the most enjoyable component of this subject. Apart from developing important microbiological laboratory skills, the practical classes build upon the lectures and YouTube podcasts reinforcing microbiological concepts.
Given the importance of laboratory work in this subject to your future career in science, you are expected to attend at least 80% of classes. You will be provided with a detailed laboratory manual - you are expected to read the relevant section(s) of the laboratory manual before coming to practical class.
Development of professional and academic scientific writing skills: An aim of this subject is to further develop your written scientific communication by writing a magazine-style article. This assessment will form part of a milestone assessment task that will, in addition to assessing your subject-specific learning objectives, assess your English language proficiency. To develop skills required for this assessment, you will complete the following:
In AUTUMN:
- two short (~10-15 min) online interactive tutorials in week 1 to help you plan the writing of your article;
- a writing skills workshop in the week 2 practical class to help you practise the skills;
- one short (~10-15 min) online interactive tutorial made available in week 3 to help you finalise the writing of your article.
In order to have the option to appeal your grade, all online interactive tutorials (modules 1-3) must be completed at least 1 week before submission.
In SUMMER:
- three short (~10-15 min) online interactive tutorials to be completed in December prior to face-to-face classes, to help you plan the writing of your article.
- a writing skills workshop in the first practical class to help you practise the skills.
These online interactive tutorials and workshop will help you pitch and structure your article as well as develop skills in:
- synthesising and integrating the literature in a critical way;
- using appropriate language (e.g. contrast and compare language, reporting verbs, critical and evaluative language); and;
- translating scientific research into a more accessible format for science savvy readers.
Assessments: Your further learning is facilitated through a variety of assessments including:
1. participation in PeerWise (assessment 1) and the final exam (assessment 4) which assesses disciplinary knowledge.
2. the writing of a magazine-style research article on a current topic in microbiology (assessment 3) which assesses your communication of scientific information is accurate, effective, concise and uses appropriately referenced sources. Feedback will be provided to you using the online tool REVIEW.
3. competencies in microbiology (assessment 2) will assess laboratory skills in basic microbiological techniques and your ability to use those skills for solving scientific problems.
In AUTUMN, assuming a 35-hour working week and a load of 4 subjects, you should be spending at least 9 hours per week on face-to-face and online activities and, on your own revision of General Microbiology 91314 content.
In SUMMER, the subject is delivered in block mode which requires full daily commitment.
Content (topics)
You will learn about the structure and function of prokaryotic and eukaryotic microorganisms, their range in size and diversity of structure, how bacteria grow and survive in natural environments and in laboratory media, how to control microbial growth and sterilize surfaces, objects, foods and materials, and how to biochemically identify bacteria to the species level. You will understand the basic biology of bacteria, archaea, fungi, protozoa and prokaryotic and eukaryotic DNA and RNA viruses. You will gain an understanding for various modes of transmission of diverse microbes and control of all forms of microbial infection.
Assessment
Assessment task 1: Participation in PeerWise
| Intent: | The following graduate attributes are assessed in this task: 1.0 Disciplinary knowledge 2.0 Research, inquiry and critical thinking |
|---|---|
| Objective(s): | This assessment task addresses subject learning objective(s): 1, 2, 3 and 4 This assessment task contributes to the development of course intended learning outcome(s): 1.1 and 2.2 |
| Type: | Quiz/test |
| Groupwork: | Individual |
| Weight: | 10% |
| Criteria: | Participation in PeerWise by creating quiz questions and peer-reviewing others' questions. This demonstrates critical thought and an enquiry oriented approach. Please see marking rubric for specific details on provision of marks. |
Assessment task 2: Laboratory competencies in microbiology
| Intent: | The following graduate attributes are assessed in this task: 2.0 Research, inquiry, and critical thinking 3.0 Professional, ethical, and social responsibility |
|---|---|
| Objective(s): | This assessment task addresses subject learning objective(s): 5 and 6 This assessment task contributes to the development of course intended learning outcome(s): 2.1, 2.2, 2.3 and 3.1 |
| Type: | Laboratory/practical |
| Groupwork: | Individual |
| Weight: | 20% |
| Criteria: | Provision of correct answers and demonstration of practical skills in microbiology |
Assessment task 3: Magazine-style written article
| Intent: | The following graduate attributes are assessed in this task: 2.0 Research, inquiry and critical thinking 4.0 Reflection, innovation and creativity 5.0 Communication |
|---|---|
| Objective(s): | This assessment task addresses subject learning objective(s): 7 This assessment task contributes to the development of course intended learning outcome(s): 2.2, 4.1, 4.2, 4.3, 5.2 and 5.3 |
| Type: | Essay |
| Groupwork: | Individual |
| Weight: | 30% |
| Criteria: | Addressing criteria as described in provided rubric. |
Assessment task 4: Final exam
| Intent: | The following graduate attributes are assessed in this task: 1.0 Disciplinary knowledge |
|---|---|
| Objective(s): | This assessment task addresses subject learning objective(s): 1, 2, 3, 4 and 5 This assessment task contributes to the development of course intended learning outcome(s): 1.1 and 1.3 |
| Type: | Examination |
| Groupwork: | Individual |
| Weight: | 40% |
| Criteria: | Provision of correct answers |
Minimum requirements
You must obtain an overall mark of 50 or greater to pass the subject however, additional minimum requirements must be met.
Final Exam: The final exam is worth 40% and any assessment task worth 40% or more requires you to gain at least 40% of the mark . If 40% is not reached, an X grade fail may be awarded for the subject, irrespective of an overall mark greater than 50.
English language proficiency: It is a requirement of this subject that you complete the magazine-style article. Should you receive an unsatisfactory English language level, you may be required to complete further language support after the completion of this subject.
Laboratory competencies in microbiology: If at the end of the semester there is a non-completion of a core skill, you may receive an X-grade.
Recommended texts
Brock Biology of Microorganisms. 15th (Global) Edition. Michael Madigan, John Martinko, Kelly Bender, Daniel Buckley, David Stahl. Pearson.
*Specific sections of the recommended textbook are examinable as indicated directly in lectures/podcasts.
Other resources
UTSOnline is the primary method your subject co-ordinator will communicate with you. It is expected that you will regularly check UTSOnline (approximately every 2 days).