Course overview
An introduction to the biology of microorganisms and invertebrates of importance in agriculture, food, wine and natural ecosystems. Topics to be considered include: microbial growth, energy sources and nutritional categories; form and function of major groups of microorganisms; classification and identification; features of saprophytic, pathogenic, symbiotic and commensal lifestyles; interactions of microorganisms with their environment, including plants and animals; case studies of natural and managed microbial ecosystems; basic concepts of invertebrate taxonomy, physiology and function; external and internal anatomy; reproduction, life cycles, feeding relationships; practical skills for manipulating microorganisms and invertebrates and studying their activities.
Course learning outcomes
- Describe the structure, nature and activities of microorganisms and invertebrates in agriculture, food, wine and natural ecosystems
- Demonstrate an understanding of the growth, handling and identification of microorganisms
- Apply an understanding of the processes involved in the recognition and handling of key groups of invertebrates
- Demonstrate effective collection, analysis and interpretation of microbial- and invertebrate-related data and the effective communication of those experimental outcomes whether working as an individual or in a group