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Session: 2022/23

Last modified: 14/03/2022 16:59:21

Title of Module: Applied Microbiology

Code: BIOL09005 SCQF Level: 9
(Scottish Credit and Qualifications Framework)
Credit Points: 20 ECTS: 10
(European Credit Transfer Scheme)
School:School of Health and Life Sciences
Module Co-ordinator:Roderick  Williams

Summary of Module

In this module, students will be introduced through lectures and practical sessions required to the role(s) of microorganisms in industrial and pharmaceutical processes.

Emphasis will be placed on:

(a) Cleaning processes such as disinfection and sterilisation protocols that are essential in the food, health care and pharmaceutical industries for health protection.

(b) The generic fermentation process for food production including instrumentation.

(c) Selected industrial processes which exploit microorganisms' inherent metabolic activities for the biosynthesis of secondary metabolites such as organic acids and antibiotics.

(d) Mechanisms of action of antibiotics, the development of resistance to antibiotics and assay methods for quantification of antibiotics and small-scale production of the antibiotic, penicillin.

(e) The association of microorganisms with and the mechanism of food spoilage, the potential to spoilt food to cause morbidity/mortality and the important measures available for the prevention of food spoilage e.g. preservation, pasteurisation, drying, and canning.

(f) Use of standard microbiological protocols to prepare selective/differential media and use them to isolate bacteria from different food types and count bacteria.

This module will work to develop a number of the key “I am UWS” Graduate Attributes to make those who complete the module, have Universal skills, that will make them Work Ready and Successful

Module Delivery Method
Face-To-FaceBlendedFully OnlineHybridCHybridOWork-based Learning
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Term used to describe the traditional classroom environment where the students and the lecturer meet synchronously in the same room for the whole provision.

A mode of delivery of a module or a programme that involves online and face-to-face delivery of learning, teaching and assessment activities, student support and feedback. A programme may be considered “blended” if it includes a combination of face-to-face, online and blended modules. If an online programme has any compulsory face-to-face and campus elements it must be described as blended with clearly articulated delivery information to manage student expectations

Fully Online
Instruction that is solely delivered by web-based or internet-based technologies. This term is used to describe the previously used terms distance learning and e learning.

Online with mandatory face-to-face learning on Campus

Online with optional face-to-face learning on Campus

Work-based Learning
Learning activities where the main location for the learning experience is in the workplace.

Campus(es) for Module Delivery
The module will normally be offered on the following campuses / or by Distance/Online Learning: (Provided viable student numbers permit)
Paisley:Ayr:Dumfries:Lanarkshire:London:Distance/Online Learning:Other:




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Term(s) for Module Delivery
(Provided viable student numbers permit).
Term 1check markTerm 2


Term 3


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Learning Outcomes: (maximum of 5 statements)

On successful completion of this module the student will be able to:

L1. Describe the principles and practices of selected industrial, pharmaceutical and food processes.

L2. Describe the applications and roles of selected microorganisms in these processes.

L3. Perform and report on laboratory techniques and methods as scientific reports.

L4. Demonstrate competency in a range of standard microbiological techniques according to protocols to minimise infection in accordance with local microbiological safety regulations.

Employability Skills and Personal Development Planning (PDP) Skills
SCQF Headings During completion of this module, there will be an opportunity to achieve core skills in:
Knowledge and Understanding (K and U) SCQF Level 9.

Demonstrate knowledge and understanding of essential facts and principles in respect of industrial processes

Practice: Applied Knowledge and Understanding SCQF Level 9.

Use this knowledge gained to develop solutions to practical problems in a routine but unfamiliar context

Generic Cognitive skills SCQF Level 9.

Link together different content strands when writing standard scientific reports

Communication, ICT and Numeracy Skills SCQF Level 9.

Be able to communicate effectively in writing scientific reports using data analysis, statistics and be able to communicate their findings orally

Autonomy, Accountability and Working with others SCQF Level 9.

Be able to work individually or in teams as appropriate, demonstrate an ability to organise time management and negotiating skills

Pre-requisites: Before undertaking this module the student should have undertaken the following:
Module Code:
Module Title:
Introductory Microbiology
Co-requisitesModule Code:
Module Title:

* Indicates that module descriptor is not published.

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Learning and Teaching
This module will be delivered using lectures, tutorials and practical sessions.

Students will be required to access lecture notes, links to reference sources and other support materials on VLE. This will provide students with core material which forms the basis of the syllabus and supplementary material to broaden their reading within the subject.

Lectures will deliver fundamental information which will assist students in understanding key concepts relevant to the diversity and exploitation of microbial metabolism in a wide range of sectors.

Practical sessions will allow students to develop their laboratory skills in areas such as the use selective/differential media for isolation and identification of microorganisms, assays for the determining microbial sensitivities and/or metabolite production levels.

The class test will provide an opportunity for students to demonstrate theoretical knowledge and critical or analytical skills related to the utilisation of that knowledge within microbiological research and commercial/industrial/clinical processes.

The scientific laboratory report will allow students to develop their data handling, presentation, critical analysis skills and the use of statistics for comparative analysis. Writing of the scientific laboratory report will provide students with the opportunity to develop the ability to use information from research articles, adapt and transfer the knowledge into the new context provided by the lab exercises. Tutorials will be provided to support development of the skills required to complete the scientific laboratory report.

Learning Activities
During completion of this module, the learning activities undertaken to achieve the module learning outcomes are stated below:
Student Learning Hours
(Normally totalling 200 hours):
(Note: Learning hours include both contact hours and hours spent on other learning activities)
Lecture/Core Content Delivery24
Laboratory/Practical Demonstration/Workshop24
Independent Study152
Practice Based Learning0
200 Hours Total

**Indicative Resources: (eg. Core text, journals, internet access)

The following materials form essential underpinning for the module content and ultimately for the learning outcomes:

Hugo, W. B. and Russell, A.D. (1998 6th edition) Pharmaceutical Microbiology

Waites, M. J., Morgan, N.L., Rockey, J.S., and Higton, G. (2006) Industrial Microbiology. An Introduction Blackwell

Jay, J.M., Loessner, M.J., and Golden,D.A. (2005 7th Edition) Modern Food Microbiology. Springer

Sprenger, R.A. 2009 15th edition) Hygiene for Management Highfield.CO.UK Limited

(**N.B. Although reading lists should include current publications, students are advised (particularly for material marked with an asterisk*) to wait until the start of session for confirmation of the most up-to-date material)

Engagement Requirements

In line with the Academic Engagement Procedure, Students are defined as academically engaged if they are regularly engaged with timetabled teaching sessions, course-related learning resources including those in the Library and on the relevant learning platform, and complete assessments and submit these on time. Please refer to the Academic Engagement Procedure at the following link: Academic engagement procedure

Where a module has Professional, Statutory or Regulatory Body requirements these will be listed here:
Attendance at synchronous sessions(lectures, workshops, practicals, and tutorials, completion of asynchronous activities, and submission of assessments to meet the learning outcomes of the module.

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Supplemental Information

Programme BoardBiological Sciences and Health
Assessment Results (Pass/Fail) No
Subject PanelBiology L7-11
ModeratorFiona Menzies
External ExaminerD Stobo
Accreditation DetailsThis module is part of the BSc (Hons) Biomedical Science programme; accredited by Institute of Biomedical Science (IBMS) and approved by Health & Care Professions Council (HCPC) as part of BSc (Hons) Applied Biomedical Science programme. This module is part of the BSc (Hons) Applied Bioscience and BSc (Hons) Applied Bioscience with Forensic Investigation programmes; accredited by Royal Society of Biology (RSB). This module is part of the BSc (Hons) Environmental Health with Professional Practice programme; accredited by The Royal Environmental Health Institute of Scotland.
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Assessment: (also refer to Assessment Outcomes Grids below)
One class test which contributes 30% to the module mark
Two Laboratory reports will contribute 70% to the module mark.
Competency in technical laboratory skills e.g. pipetting, dilutions, aseptic techniques, assays (chemical and biological) will be assessed as PASS/FAIL. The pass mark is 40%.
(N.B. (i) Assessment Outcomes Grids for the module (one for each component) can be found below which clearly demonstrate how the learning outcomes of the module will be assessed.
(ii) An indicative schedule listing approximate times within the academic calendar when assessment is likely to feature will be provided within the Student Handbook.)

Assessment Outcome Grids (Footnote A.)

Component 1
Assessment Type (Footnote B.) Learning Outcome (1) Learning Outcome (2) Learning Outcome (3) Learning Outcome (4) Weighting (%) of Assessment ElementTimetabled Contact Hours
Class test (written)check markcheck markcheck markcheck mark302

Component 2
Assessment Type (Footnote B.) Learning Outcome (1) Learning Outcome (2) Learning Outcome (3) Learning Outcome (4) Weighting (%) of Assessment ElementTimetabled Contact Hours
Report of practical/ field/ clinical workcheck markcheck markcheck markcheck mark7014

Component 3
Assessment Type (Footnote B.) Learning Outcome (1) Learning Outcome (2) Learning Outcome (3) Learning Outcome (4) Weighting (%) of Assessment ElementTimetabled Contact Hours
Clinical/ Fieldwork/ Practical skills assessment/ Debate/ Interview/ Viva voce/ Oral  check markcheck mark00
Combined Total For All Components100% 16 hours

A. Referred to within Assessment Section above
B. Identified in the Learning Outcome Section above

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  1. More than one assessment method can be used to assess individual learning outcomes.
  2. Schools are responsible for determining student contact hours. Please refer to University Policy on contact hours (extract contained within section 10 of the Module Descriptor guidance note).
    This will normally be variable across Schools, dependent on Programmes &/or Professional requirements.

Equality and Diversity
In line with current legislation (Equality Act, 2010) and the UWS Equality, Diversity, and Human Rights Code, our modules are accessible and inclusive, with reasonable adjustment for different needs where appropriate. Module materials comply with University guidance on inclusive learning and teaching, and specialist assistive equipment, support provision and adjustment to assessment practice will be made in accordance with UWS policy and regulations. Where modules require practical and/or laboratory based learning or assessment required to meet accrediting body requirements the University will make reasonable adjustment such as adjustable height benches or assistance of a ‘buddy’ or helper.
Please refer to the UWS Equality and Diversity Policy at the following link:
UWS Equality and Diversity Policy
(N.B. Every effort will be made by the University to accommodate any equality and diversity issues brought to the attention of the School)

2014 University of the West of Scotland

University of the West of Scotland is a Registered Scottish Charity.

Charity number SC002520.