成人大片

Dr Karina Riggs

On successful completion of this course, students will be able to:

1. Describe the nature and activities of microorganisms and invertebrates in agriculture, food and wine 2. Demonstrate an understanding of the growth,handling and identification of microorganisms 3. Use a range of biotechnology techniques to improve the nutritive value of foods and sustainability of their production 4. Discuss ethical issues and policies related to biotechnology and food production 5. Demonstrate effective information handling and communication skills through individual and group work

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 成人大片.
General microbiology and bacteria

Madigan MT. Bender KS and Sattley WM (2020) Brock Biology of Microorganisms (16th edn.). Pearson (earlier editions, 2012 onwards are also suitable).

Willey JM, Sandman KM and Wood DH (2022) Prescott's Microbiology (11th edn.). McGraw-Hill (earlier editiions, 2014 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, 2024 or electronic resource) Plant Pathology (4th, 5th, 6th 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, Grosch W and Schieberle (2009) Food Chemistry (4th edn.) Springer Verlaf. Berlin. 2nd edn onwards ok.

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 (). 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 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
Tutorials: 1 hour 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

In-person attendance at practicals and tutorials is compulsory.

Viewing of each week's lecture material (either online or in person) is required before the start of the tutorial and practical, as knowlegde of the material is relevant to the tutorial exercises and practical experiments.

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	1,2,4
Online practical and tutorial quizzes	Formative and summative	5%	No	1,2,4
Practical reports 1. Single & multicelled     organisms 2. Plant disease 3. Identifying GMOs 4. Recombinant proteins	Summative	30% (Total) 5% 5% 10% 10%	No	1,2,5 1,2,5 3,4,5 3,4,5
Microbiology project work & presentation	Summative	20%	No	1,2,5
Final Written exam	Summative	25-45%	No	1,2,4,5

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 is taken at the end of semester. The exam accounts for 45% of the final mark (22.5% is for microbiology and 22.5% 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.

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 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.