n.BA.AD.MiBi.23HS (Microbiology) 
Module: Microbiology
This information was generated on: 14 May 2024
No.
n.BA.AD.MiBi.23HS
Title
Microbiology
Credits
2

Description

Version: 1.0 start 01 August 2023

 

Study Programme Applied Digital Life Sciences
Regulations Applicable RPO, 29 January 2008, School of Life Sciences and Facility Management Academic Regulations, 15 Dec. 2009, Annex for the Bachelor of Applied Digital Life Sciences degree programme
Module Type  
  Compulsory Module  X Elective Module    Optional Module
Planned Semester 4th Semester
Module Coordinator Susette Freimüller Leischtfeld
Telephone / E-Mail +41 (0)58 934 54 55 / susette.freimueller@zhaw.ch
Lecturer(s),
Speaker(s),
Associate(s)		 Susette Freimüller Leischtfeld and other lecturers from department N (Life Sciences)
Entrance Requirements Anorganische Chemie, Organische Chemie, Life Sciences Data Lab
Learning Outcomes and Competencies Technical skills:
Students will be able to
  • understand simple but also complex research questions in the field of microbiology.
  • plan, evaluate and interpret experiments from the perspective of a data specialist together with specialists in the field of microbiology.
  • identify opportunities and limitations during planning and conducting experiments with microorganisms and thus consider or eliminate possible sources of error and avoid misinterpretation of the generated results.
Transferable skills:
Students will be able to
  • assume the role of a data specialist in mixed teams by independently recording, visualizing and interpreting data-related aspects and communicating them in a way that is understandable to all involved.
Module Content Theory:
  • Introduction to microorganisms and microbiology (e.g. classification of microorganisms; prokaryotes x eukaryotes; general properties of microorganisms; importance of microorganisms)
  • Basics of the cell structure of microorganisms and their functions
  • Insight into the metabolism of microorganisms (e.g. basic mechanisms of energy production incl. respiratory chain; special fermentations; electron transport under anaerobic conditions; incomplete oxidations)
  • Microbial growth and influencing intrinsic and extrinsic factors
  • Principles of genetics and molecular biology
  • ‘The bad guys’: Food spoilers and microbial pathogens responsible for foodborne diseases
  • ‘The good guys’: Biotechnologically relevant bacteria, yeasts and molds
  • Viruses and bacteriophages
  • Detection methods for relevant microorganism groups (e.g. sample preparation, dilution, cultural methods (e.g. spread plate method, pour plate method, MPN, elective and selective media), molecular biological methods, immunological methods, further methods)
  • Microbiological analyzes of surfaces and indoor air
  • Sampling plan and cleaning validation
  • Basics of sterilization and disinfection (incl. D-value and lethality rate for thermal inactivation of microorganisms)
Microbiology in research:
  • Selected questions from ongoing research projects will be presented allowing an insight into applied microbiology (focus on food microbiology and food biotechnology/food fermentation/bioprocessing). The theoretically learned knowledge should be understood in context using the examples. Challenges and the required resources for data generation should become clear, as well as sources of errors.
Project work:
  • Applications and corresponding data sets will be selected for a project work in small groups, so that the students can apply the theoretical acquired knowledge. The students should be able to understand the research question, analyze the data sets, and draw the correct main conclusions. The learned theory will help interpreting the results. The results from the analyses and the main conclusions will be presented at the end of the course. The presentation will count as the final exam.
Follow-up Modules Bioprocessing and Modelling, Digital Food Processing 1, Digital Food Processing 2, Fluid Dynamics, Industrial Systems
Methods of Instruction 
  • Lectures combined with case based learning
  • Project preparation in self-study and presentation
Digital Resources Software and digital tools for data analysis
Lesson Structure / Workload  
 Contact Hours 28
 Guided Self-Study 14
 Independent Self-Study 18
 Total Workload 60
Classroom Attendance No, but strongly encouraged.
Assessment Experience grade 100%

The experience grade consists of:
  • 20% experience grade from a semester test (electronic)
  • 80% experience grade from the final presentation of the project work
Language of Instruction  English
Comments -

 

Course: Microbiology
No.
n.BA.AD.MiBi.23HS.V
Title
Microbiology

Note

  • No module description is available in the system for the cut-off date of 14 May 2024.