Module Information

Module Identifier
Module Title
Academic Year
Semester 2
Other Staff

Course Delivery

Delivery Type Delivery length / details
Practical 2 x 3 hour practicals during semester
Lecture 2 x 1 hour lectures per week
Other 1 x 3 hour poster session


Assessment Type Assessment length / details Proportion
Semester Assessment Practical 1 report.  10%
Semester Assessment Practical 2 report.  10%
Semester Assessment Poster assignment.  20%
Semester Exam 2 Hours   60%
Supplementary Assessment Students must take elements of assessment equivalent to those that led to failure of the module.  40%
Supplementary Exam 2 Hours   Students must take elements of assessment equivalent to those that led to failure of the module.  60%

Learning Outcomes

On completion of the module, students should be able to:

  • give examples of the major groups of micro-organisms
  • demonstrate a basic knowledge of the impact of micro-organisms on human activity, including health, industrial applications and economic importance
  • explain at a basic level the role of micro-organisms in the cycling of carbon and nitrogen in nature
  • demonstrate skills in aseptic technique for the handling of microbes.


The module aims to provide the basic knowledge of microbiology that is considered necessary within the general framework of biology for students at this level to enable them to progress to level 1 modules.

Brief description

A general introduction to micro-organisms and their importance to man and the environment will be given. It will include examples of pathogens and economically important organisms.
The course will include a study of the general characteristics and classification of micro-organisms including viruses, bacteria, fungi and protozoa. There will be a consideration of the importance of microbes to man and the environment. Examples of pathogenic representatives of each group will be given. The beneficial properties of micro-organisms such as saprophytic roles in decay, the nitrogen cycle and the production of various foods, beverages and pharmaceutical products will be covered. Aspects of microbial physiology will be dealt with and the importance of culture requirements in relation to growth will be considered with application to food preservation and industrial microbial production. The application and potential of microbes in biotechnology with be briefly surveyed.


This module is at CQFW Level 3