Course overview
An introduction to the biology of microorganisms of importance in agriculture, food, wine and natural ecosystems. Consideration of the nature, growth and activities of microbes; their nutrional requirements and reproduction; interactions with plants, animals and other microbes; and viewing, counting and handling microbial cells. Topics will be explored through lectures, laboratory class and tutorials, which will develop skills in the identification and isolation of microbes from the field, food and wine samples, and the conduct and sensory analysis of small fermentations. Practical reports and project work will help develop information handling and communication skills.
For the first 6 weeks, lectures are shared with PLANT SC 2500WT and PLANT SC 2520WT. However the practical classes and tutorials for the three courses are co-timetabled but are conducted at separate venues.
Course learning outcomes
- Describe the nature, growth and activities of microorganisms in agriculture, food and wine.
- Demonstrate an understanding of the processes for handling and identification of microorganisms.
- Discuss factors modulating the influence of yeast and bacteria in winemaking.
- Demonstrate proficiency in the operation of microscopes to enumerate (i.e., count) and identify microorganisms.
- Demonstrate effective information handling and communication skills through individual and group work.