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 nature and activities of microorganisms and invertebrates in agriculture, food and wine
- Demonstrate an understanding of the growth, handling and identification of microorganisms
- describe the structure, function and evolution of the main invertebrate taxa relevant to agriculture, food and wine
- Apply an understanding of the processes involved in the recognition of key groups of invertebrates
- Demonstrate effective information handling and communication skills through individual and group work
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