Dr Karina Riggs

1	Explain the role and importance of microorganisms
2	Describe the form and function of bacteria, fungi, viruses and protozoa
3	Understand the principles of growth and reproduction of bacteria, fungi and viruses and of identifying and classifying organisms
4	Discuss beneficial and deleterious activities of microorganisms in agriculture, food and wine
5	Demonstrate an understanding of the processes involved in the recognition and manipulation of key groups of microorganisms
6	Use terminology, appropriate to the field of biotechnology, correctly and contextually
7	Apply a range of biotechnological solutions to improve the nutrition of food and/or the sustainability of food production for future generations
8	Conduct, analyse and interpret results of experiments, and effectively communicate these in written reports
9	Demonstrate efective information handling and communication skills
10	Demonstrate the ability to work in a team

A lab coat and closed foot wear must be worn in every practical session in the laboratory.

Recommended Reading

Communication

Cargill M and Bellotti M (2004) Written Communication in the Agricultural and Natural Resource Sciences. Theu University of Adelaide.
http://www.agwine.adelaide.edu.au/students/external/carwripg1.pdf


General microbiology and bacteria

Madigan MT. Martinko JM et al. (20-12) Brock Biology of Microorganisms (13th edn.). Pearson (earlier editions, 200 onwards are also suitable).

Wiley JM, Sherwood LM and Woolverton CJ (2014) Prescott's Microbiology (9th edn.). McGraw-Hill (earlier editiions, 2005 onwards are also suitable).


Fungi

Deacon JW (2006) Fungal Biology (4th edn.). Blackwell Publishing.

Gow NAR and Gadd GM (1995). The Growing Fungus. Chapman and Hall.

Ingold CT and Hudson HJ (1993). The Biology of Fungi (6th edn.). Chapman and Hall.


Applied Microbiology

Agrios GN (1997, 2005 or electronnic resource) Plant Pathology (4th, 5th edn.). Academic Press

Fleet GH (1992) Wine Microbiology and and Biotechnology. Harwood Academic Publishers

Fugelsang KC (1996) Wine Microbiology. Chapman and Hall

Fugelsang KC and Edwards CG (electronic resource) Wine Microbiology. Springer.

Pitt and Hocking AD (1997) Fungi and Food Spoilage (2nd edn). Blackie Academic Publishers.

Pitt J and Hocking AD (electronic resource) Fungi and Food Spoilage (3rd edn.) Springer.


Virology

Hull R( 2009 or electronic resource) Comparative Plant Virology (2nd end.). Academic Press.

Mahy BWJ, Van Regenmortel MVH et al. (2010) EDesk Encyclopedia of Plant and Fungal Virology. Academic Press.

Wagner EK and Hewlett MJ (2004) Basic Virology (2nd edn.). Blackwell Publishing.


Biotechnology

Belitz HD and Grosch W (1987) Food Chemistry (2nd edn.) Springer Verlaf. Berlin.

Burton RA et al. (2006) Cellulose synthase-like CsIF genes mediate the synthesis of cell callus (1,3;1,4)-B-D-glucans. Science 311: 1940-1942.

Collin P et al. (2004) The safe threshold for gluten contamination in gluten free products. Can trace amounts be accepted in the treatment of coeliac disease? Ailment Pharmacol Ther. 19: 1277-1283.

Hansen HB et al. (2004) Grain characteristics, chemical composition and functional properties of rye as influenced by genotype and harvest year. J Agric Food Chem. 52: 2282-2291.

Hischenhuber C et al. (2006) Review article: Safe amounts of gluten for patients with wheat allergy or coeliac disease. Ailment Phamrmacol Ther. 23: 559-575.

Holtekjolen ADK et al. (2006) Contents of starch and non- starch polysaccharides in barley varieites of different food origin. Food Chem. 94: 348-358.

Keegstra K and Walton J (2006) Beta-glucans: brewer's bane, dieticians delight. Science .311: 1872-1873.

Shewry PR and Halford NG (2002) Cereal seed storage proteins: structures, properties and role in grain utilisation. J Exp Bot. 53: 947-958.

Spaenij-dekking L et al. (2005) Natural variation in toxivity of wheat. Potential selection of non toxic varieties for coeliac disease patients. Gastroenterology. 129: 797-806.

Tamine AY et al. (1998) Laboratory made Kishk from wheat, oat and barley: 1. Production and comparison of chemical and nutritional composition of Burghol. Food Res Intl. 30: 311-317.

Teaching and course materials will be posted in MyUni (http://myuni.adelaide.edu.au/). Lectures will be recorded and posted on MyUni. Tutorial topics for microbiology will be posted for discussion. A series of videos demonstrating common microbiological techniques will be available on MyUni. Interative pre-laboratory activities using the software Articulate Storyline will be used in formative and summative assessment. Online quizzes will be available to help with review and revision (formative assessment).

Lectures are used to deliver content relevant to the specified course objectives. Lectures include the opportunity for open discussion, questions and problem solving activities. Selected biotechnology lectures are supported by formative pre-lecture online activities to support in class activities and discussions. The microbiology project work in weeks 4-6 allow students to synthesise and apply the skills learned in the course to address practical situations.

 

Tutorials aim to develop and support the material covered in the lectures as well as provide a forum for acquiring skills and knowledge necessary to complete the assessment tasks. The tutorials take the form of class discussions, demonstrations and problem-solving activities.

 

Practicals aim to apply the knowledge and skills covered in the lectures and tutorials linking theory to practice.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

The information below is provided as a guide to assist students engaging appropriately with course requirements:
Lectures: 2 hours per week
Practicals: 4 hours per week
Reading: (lecture material and practical manual) and preparation for practicals and tutorials (including pre-laboratory online exercises): 6 hours per week
Preparation of project poster: 6-8 hours (total)
Revision for exams: 20 hours
Estimated average weekly workload: 12 hours

Week 1
Lecture 1: Introduction & Role and importance of microbiology in agriculture and related areas
Lecture 2: Microbial growth and its control
Tutorial: Overview of course and assessment
Practical: Microbila culture techniques, use of dissecting and compound microscope

Week 2
Lecture 3: Bacteria form and function
Lecture 4: Fungi form and function
Practical: Single- celled microorganisms: form and function, methods for counting cells

Week 3
Lecture 5: Viruses, identification and classification
Lecture 6: Identification and classification of microorganisms
Tutorial: (small groups) Bacteria and fungi- structure and function
Practical: Complete work on singel-celled microorganisms, Multi-celled microorganisms- form and function

Week 4
Lecture 7: Microbial ecosystems- introduction
Lecture 8: Food microbiology
Tutorial: Introduction to project
Practical: Project work on beneficial and deleterious activities of microorganisms

Week 5
Lecture 9: Plant microbe interactions- disease
Lecture 10: Plant disease and control
Practical: Project work (continued, 1hour) Microbes as pathogens: bacteria, fungi and virus diseases

Week 6
Lecture 11: Plant microbe interactions- rhizobium
Lecture 12: Bioremediation, compost, silage
Tutorial: (optional over lunch): Preparation for mid semester written exam
Tutorial: (small groups): Review progress in project and discuss assessment
Practical: Project work continued

NOTE: Location of lectures and tutorials will change for weeks 7-12. Location will be advised.

Week 7
Lecture 13: Biotechnology for agriculture, food and wine
Lecture 14: DNA testing in agriculture, food and wine
No practical or tutorial this week due to the exam
Optional poster clinic (after exam)
Thursday (pm)- Optional redeemable (non compulsory) mid-semster written exam: content from weeks 1-6 (Microbiology)

Week 8
Lecture 15: Genetic modification of food- Methods and approaches
Lecture 16: Genetic modification of food- Strategies and applications
Tutorial: Revision of biotechnology content week 7 & 8
Practical: Techniques for the identification and comparison of Genetically Modified Organisms- Part 1

Week 9
Lecture 17: GM organisms and products: benfits, risks and regulation
Lecture 18: New methods in biotechnology- science and regulation
Tutorial: Project poster presentation- mini conference
Practical: (continued) Techniques for the identification and comparison of Genetically Modified Organisms- Part 2

Week 10
Lecture 19: Commercial use of enzymes in industry - Part 1
Lecture 20: Commercial use of enzymes in industry - Part 2
Tutorial: Optional exam review
Practical: Use of a recombinant enzyme to reduce viscosity in the food and beverage industry- Part 1

Week 11
Lecture 21: Plant cell walls, carbohydrates and human health
Lecture 22: Plant cell walls and renewable biofuel production
Tutorial: Revision of biotechnology content week 9 & 10
Practical: (continued) Use of a recombinant enzyme to reduce viscosity in the food and beverage industry- Part 2

Week 12
Lecture 23: Fermentation in wine and food - Part 1
Lecture 24: Fermentation in wine and food - Part 2
Extended Tutorial: Exam preparation & revision of biotechnology content week 11 & 12
Practial: No practical this week

Attendance at practicals and tutorials is compulsory.

Groups of 4 students

Project on microbial activities- identification of spoilage organisms on a food item, planning of experiments, performing experiments, analysing results, preparing poster as a group and individual journal, peer assessment.

Interactions with mentors- meet the mentors in the practical session (1 x 2hrs)

mentors attend practical sessions in specified week (2 occassions up to 4 hrs over 3 weeks)

mentors attend poster presentation session (min conference)( 1 x 1 hr)

Students undertake project work in weeks 4-6 inclusive in groups of 4. Each group selects a topic to explore the beneficial and deleterious activities of microorganisms, then plans and conducts experimental work in the laboratory. Students will work in conjunction with an academic mentor. Each group presents their work as a poster which is presented academic staff and peers at a mini-conference.

Students are required to assess their contribution and that of their group members to the project as part of the assessment (peer assessment).

Each student documents his or her individual contribution through a journal.

Guidance is provided throughout by academic staff and demonstrators and exemplars of posters and journals are provided.

Due to the current COVID-19 situation modified arrangements have been made to assessments to facilitate remote learning and teaching.

Assessment Task	Type of assessment	Percentage of total assessment for grading purposes	Hurdle (Yes or No)	Learning Outcome
Online quizzes for learning and revision	Formative	0%	No	2,3,4,6
Online practical and tutorial quizzes	Formative and summative	5%	No	1-8
Practical reports 1. Single & multicelled     organisms 2. Plant disease 3. Identifying GMOs 4. Recombinant proteins	Summative	30% (Total) 5% 5% 10% 10%	No	2,3,4,6 1,5,6,9,10 7,9 7,9
Microbiology project work & presentation	Summative	15%	No	1-5,6,9,10
Compulsory mid-semester theory exam	Formative and Summative	25%	No	1-6
Final Written exam(s)	Summative	25%	Yes	1-8

To pass the course, a student must obtain 40% for the written exam(s) (i.e. 24 out of 60). Students who miss assessed practicals because of illness, bereavement (or other compassionate grounds) or unavoidable commitments are given an assignment in lieu of the assessment piece (replacement assessment). No other additional assessment is available for Practical Components.

Written examinations
The written exam(s) account for 50% of the final mark (30% is for microbiology and 20% for biotechnology). The exams will assess the students’ knowledge, their ability to apply knowledge and their critical analysis skills. Questions will be set by each lecturer, with marks according to the number of lectures given. There is a compulsory mid-semester written examination in
week 8 (worth 30% of the final course grade).

Mid-semester examination (30%):
There will be a compulsory mid-semester examination in week 8, covering material presented in weeks 1-6 (microbiology), making up 30% in total of the final grade for the course.

Final examination (20%): 
An end-of-semester written examination will be used to assess, summatively, understanding the course material covered in weeks 7-12 (biotechnology).

Assessment of practical and work:
Formative assessment; tutorial classes will include diagnostic and formative assessment to review information and understanding of the course material. Tutorial discussion topics and quizzes will be posted on MyUni.

Summative assessment and submission of work for assessment; instructions for format, content and submission of practical reports, tutorial work and project work will be provided by the lecturer concerned.

Practical reports, account for 30% of the final mark as follows:

Practical 1: Single and multi-celled microorganisms; individual report,
template distributed in class, data entered in practical sessions 2 &
3  and tutorial 2, due at end of practical 3, (5% of final mark), addresses
learning objectives 2, 3, 8, 9.

Practical 2: Plant disease; prepared in pairs, template distributed in class,
report due at end of practical 5, (5% of final mark), addresses learning
objectives 1, 2, 3, 4, 8, 9.

Microbiology project report
Microbiology project report (group poster). Microbial activities - experiments and interpretation; presented as one poster per group
of students, instructions in practical manual and tutorial 3, formative review of progress in tutorial 4, due 10.10 am on specified date, 15% of final mark, addresses learning objectives 1, 4, 8, 9, 10

Practical 3: Identifying Genetically Modified Organisms (GMOs); individual report including Aims, Introduction, Results,  Discussion & Conclusion, due in week 10,  (10% of final mark), addresses learning objectives 6, 7, 8, 9.

Practical 4: Purification and use of recombinant proteins; individual report focusing on data presentation and summarising key points from four different, but related experiments. A formative assessment component is included to provide students with feedback due in week 10 before submission of the final assessment task in week 12, (10% of final mark), addresses learning
objectives 6, 7, 8, 9.

Practical reports will be promptly assessed to provide continual feedback to students and a sense of progressive accomplishment in the course. Students will receive written feedback on each of practical reports submitted for assessment.

Formative online pre-laboratory quizzes: completion before the laboratory class, including safety information relevant to the practical and activities including practice calculations, plotting graphs in Microsoft Excel and writing informative figure legends. There is one pre-laboratory quiz for each practical (4 for microbiology and 4 for biotechnology), due before the practical class, addresses learning objectives 1, 2, 3, 4, 5, 6, 8, 9.

A completed assessment cover sheet must be attached to each practical/tutorial report. Practical/tutorial reports are submitted in class, online to Turnitin or to a designated drop box. Students will be notified in class where to submit reports for assessment.

A student who misses an assessed exercise of whose work is impaired through illness or equivalent may be offered a replacement assessment task for the microbiology section of the course.

Staff endeavor to return marked assessments and provide feedback to students within 2 weeks of submission.

Late submission of assessments: If an extension is not applied for, or not granted then a penalty for late submission will apply.  A penalty of 10% of the value of the assignment for each calendar day that the assignment is late (i.e. weekends count as 2 days), up to a maximum of 50% of the available marks will be applied. This means that an assignment that is 5 days late or more without an approved extension can only receive a maximum of 50% of the marks available for that assignment.

In response to positive feedback in an informal survey in 2012 and course SELTs in 2013 and 2014 (for the co-taught course Microbiology and Invertebrate Biology II), the non-compulsory, redeemable mid-semester exam, which was run as a trial in 2012, is retained.

In response to feedback from the program coordinator in 2016, timetabling has been changed so that the course remains on the same day for the entire semester to avoid clashes with courses on other campuses.