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.
- Introduction to Microorganisms
- Microbial Ecosystems
- Invertebrate Biology
Course learning outcomes
- Describe the structure, activities and nature of microorganisms and invertebrates in natural ecosystems and how they relate to the agriculture, food and wine industries.
- Explain the processes involved in the growth, handling, preservation and identification of key groups of microorganisms and invertebrates.
- Utilise specialised tools and equipment unique to Microbiologists and Entomologists to study microorganisms and invertebrates
- Demonstrate effective collection, analysis and interpretation of microbial and invertebrate-related data.
- Work effectively as part of a group to manage experiments in a research project and communicate the scientific outcomes.