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
Availability
Class details
Waite Campus
Class number 20932
Section LE01
Size 60
Available 42
Class number 20933
Section PR01
Size 60
Available 42
Class number 20934
Section TU01
Size 60
Available 42
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