Microbiology (2021)

Course manager

Janne Holm Anov

Semester schedule

Spring (13-week period)

ECTS

10

Language of instruction

English

Course type

Compulsory

Qualifications

Admission requirements for the Bachelor of Engineering in Biotechnology programme

Objectives

The objectives of the course are to provide the students with a basic understanding of the construction of microorganisms; how they are identified and counted; and where and how they are applied in an industrial context.

Content

  • The construction and function of microorganisms, comprising cell structures and the functions of organelles in prokaryote and eukaryote cells
  • The growth and nutrient requirements of microorganisms together with physiological growth conditions
  • Microbial metabolism, comprising e.g. anabolism, catabolism, ATP as an energy depot, respiration, fermentation, photosynthesis, Calvin-Benson cycle, and biosynthesis  
  • The role of microorganisms within industrial processes, comprising e.g. dairy production, fermentations relative to Saccharomyces cerevisiae, wastewater purification and anaerobe reactors
  • Basic microbial genetics in prokaryotes and eukaryotes, comprising e.g. chromosomes and plasmids
  • The taxonomy and phylogeny in prokaryote and eukaryote organisms for the purposes of simple characterisation and classification

The purposes of the laboratory part of the course (corresponding to 4 ECTS) is to illustrate, explain and entrench the theoretical principles through practical exercises – e.g. comprising:

  •  Growth media and methods linked with microbial nutrition and growth
  • The measurement of microbial growth by way of e.g. Koch plating, MPN, and dry matter
  • Sterilisation and disinfection
  • Identification of bacterial growth through classic diagnostics in relation to the pharmaceutical sector, food control, etc.
  • Fermentation within the medical and food industries

Learning targets

On completion of the course, the student is expected to be able to:

Knowledge

  • Describe the construction and function of microorganisms, comprising: Cell structures and the function of organelles in prokaryote and eukaryote cells such as e.g. flagella, cilia, cell walls, cytoplasm membranes, membrane transport, cytoplasm, ribosomes, nucleus, chromatin, scabrous or smooth endoplasmic reticulum, the Golgi apparatus, vacuoles/vesicles, lysosomes, peroxisomes, mitochondria, chloroplasts, chlorophyll and thylakoid membranes
  • Describe growth and nutritional requirements of microorganisms (auto-, hetero-, chemo- and phototroph) as well as physiological growth conditions
  • Identify general principles within microbial metabolism, comprising e.g. anabolism, catabolism, respiration, fermentation, photosynthesis, Calvin-Benson cycle, biosynthesis of carbohydrates, lipids, protein and nucleotides
  • Describe the role of microorganisms within:

    • Food microbiology e.g. fermentation, dairy production and abattoirs 
    • Industrial microbiology e.g. fermentations relative to Saccharomyces cerevisiae
    • Microbial ecology, e.g. anaerobic reactors, waste water treatment, and microbiota

  • Identify the most commonly applied methods of sterilisation and disinfection
  • Describe the identification of bacteria in classic diagnostics 
  • Identify taxonomy and phylogeny in prokaryote and eukaryote organisms for the purposes of simple characterisation and classification
  • Describe basic microbial genetics in prokaryotes and eukaryotes e.g. chromosomes, plasmids, and conjugation/transposons

Skills

  • Identify and apply methods linked with microbial nutrition and growth, e.g. choice of cultivation medium
  • Identify and apply different methods for the measurement of microbial growth, e.g. Koch plating, MPN, and dry matter
  • Explain and calculate microbial growth relative to layers, log, stationary and death phases on the basis of simple mathematical models

Competences

  • Ability to relate the knowledge and methods of the discipline to the application within quality assurance of industrial processes
  • Ability to independently explain and perform identification of bacteria by way of classic diagnostics
  • Control of microbial growth by way of physical and chemical methods
  • Apply, select and assess methods for sterilisation and disinfection
  • Set up, monitor and assess a chosen fermentation process

Teaching method

Seminars, problem solution, and laboratory exercises 

Qualifications for examination participation

  • Participation in laboratory exercises and acceptance of associated mandatory papers. 

All performed and submitted subject to guidelines set out by the course manager.

Examination and aids

Oral examination based on a chosen laboratory exercise plus a theoretical topic. Duration of examination: 30 min. No preparation time.

Permitted aids: Reports on laboratory exercises. No access to the internet.

Marking

External

Grading

The 7-point grading scale