AESP 266 Applied Microbiology introduces fundamental microbiological theory and explores the beneficial applications of microbes in food production, environmental monitoring, and industrial processes. Students will learn and apply practical microbiological skills such as aseptic technique, media preparation, food and environmental sampling, cultivation of microorganisms, microbial enumeration for quality control and environmental monitoring, and techniques for the characterization and identification of microbes.
Prerequisites: Admission to AESP
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 15 |
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| Total Credits | |
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| Total Hours | 75 |
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Typical hours per week breakdown| Lecture | 2 |
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| Lab (lab, field, computer) | 3 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- Differentiate between the major groups of microorganisms
- Describe the structure, growth, metabolism, and biological classification of prokaryotic and eukaryotic microorganisms
- Explain how microorganisms are utilized or controlled in food and beverage production, industrial biotechnology, healthcare, and environmental monitoring
- Safely perform standard microbiological lab techniques for the cultivation and purification of microbial cultures
- Evaluate the results of bacterial enumeration and biochemical classification methods
- Demonstrate the appropriate use and care of laboratory instruments
- Appraise the benefits and challenges of employing microorganisms for wastewater treatment, water quality monitoring, and sustainable agriculture
Teaching and Learning Approach
This course introduces concepts by using a combination of lectures, discussions, and case studies in which
students will work in small groups to solve problems. Students are expected to utilize the textbook and course
materials to study independently outside of scheduled class meetings.
In addition, the laboratory component of this course provides opportunities to develop practical microbiological
skills and to learn content that is complimentary to, but different from, the content introduced in the classroom.
Students will also develop skills in written communication in the sciences.
Lecture slides, laboratory resources, videos, and other supplemental materials will be posted on Moodle
(learn.selkirk.ca).
Learning Resources
Required textbooks:
Parker N, Schneegurt M, Tu A-HT, Forster BM, Lister P. 2021. Microbiology. Houston (TX): OpenStax.
Textbook content produced by OpenStax is licensed under a Creative Commons Attribution 4.0 International
License (CC BY 4.0). Available for free online at: https://openstax.org/details/books/microbiology.
AESP 266 Laboratory Manual (available for purchase in the Bookstore)
Detailed Course Content, Topics, and Sequence Covered
1. 1. Introduction to Microbiology: History and Classification
2. 2. Biochemistry of Life
3. 3. Prokaryotic Cell Structure and Function
4. 4. Eukaryotic Cell Structure and Function
5. 5. Microbial Growth
6. 6. Microbial Metabolism
7. 7. Study Break - No classes this week
8. 8. No lecture this week (Midterm exam during class)
9.
9. Applied Environmental Microbiology
10. 10. Applied Food Microbiology
11. 11. Applied Industrial Microbiology Genetically Modified Organisms (GMOs) in Sustainable Agriculture
12. 12. Environmental DNA (eDNA)
13. 13. Microbial Pathogenesis & Immunology
14. 14. Final Exam Period
Assessment
| Title | Learning Outcomes | Value |
|---|
| Laboratory Assignments | 1-6 | 40% |
| Practical Laboratory Exam | 1-6 | 10% |
| Cumulative Moodle Quizzes | 1-3, 5 | 5% |
| Midterm Exam | 1-3, 5 | 20% |
| Final Exam | 1-3, 5 | 25% |
| Total | 100% |
Grading Table
Standard Academic and Career Programs Grading Table
| Percentage |
Letter Grade |
GPA |
| 90-100 |
A+ |
4.33 |
| 85-89 |
A |
4.00 |
| 80-84 |
A- |
3.67 |
| 76-79 |
B+ |
3.33 |
| 72-75 |
B |
3.00 |
| 68-71 |
B- |
2.67 |
| 64-67 |
C+ |
2.33 |
| 60-63 |
C |
2.00 |
| 55-59 |
C- |
1.67 |
| 50-54 |
P |
1.00 |
| 0-49 |
F |
0.00 |
| |
DNW |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.