FBMMHD-Microbes in Health and Disease

Module Provider: Food and Nutritional Sciences
Number of credits: 20 [10 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2021/2

Module Convenor: Dr Gemma Walton
Email: g.e.walton@reading.ac.uk

Module Co-convenor: Dr Gemma Walton
Email: g.e.walton@reading.ac.uk

Type of module:

Summary module description:

In this Autumn Term module, students are introduced to the fundamentals of microbiology, with a focus on understanding the role of microbes in shaping health and disease outcomes. Topics covered include (a) general characteristics of microorganisms (b) the importance of microorganisms in food production and in the food chain (c) foodborne illnesses (d) molecular applications and analytical measurements of microbial function (e) the physiology of the gut (f) the influence of gut bacteria in health and diseased states, and strategies to manipulate this intestinal community (e.g. through functional foods).

Aims:

• To advance understanding of microorganisms, and how they impact on health and disease.


• To develop an understanding of how these communities can be manipulated through diet or clinical intervention, and the resultant impact on health.


• To develop skills in microbiological techniques

Assessable learning outcomes:

On completion of the module, students will be able to:

• Describe the basic properties of microorganisms, and their role in gut and system health


• Design and perform experiments in food microbiology, including calculations of microbial growth


• Determine through primary research, how these communities can be manipulated through food and diet


• Analyse scientific data on the gut microbiome, and critically evaluate its im pact on human health


• Present results of research and analysis using a range of formats (including oral presentation and scientific reports)

Additional outcomes:

Students should also be able to demonstrate the acquisition of essential research and transferable skills, including:

• Microbiological laboratory techniques


• Analysing and interpreting experimental data


• Writing scientifically


• Presenting work orally


• Working well in a team/group setting

Outline content:

Topics include:

• Properties of microbes: morphology, structure, function and growth; microbial metabolism

• Microorganisms in food

• Ecology of gut bacteria and implications for human health and disease

• Host-gut bacteria interactions and evaluation of the contribution of gut microbes to disease risk

• Molecular microbial detection methods and analytical approaches for functional assessment of the h uman gut microbiota

Global context:

The role of microbes in shaping health and disease outcomes is becoming more recognised globally. The topics covered in this module have international application and are of relevance to nutrition and food scientists in any country in the world.

Brief description of teaching and learning methods:

This module will provide both practical and theoretical training, by combining lectures, practical classes, workshops and tutorials.

Summative assessment- Examinations:

1 exam (2 hours)

Summative assessment- Coursework and in-class tests:

• Oral presentation: assessed in week 9 (25%)

• Written assignment: submitted in week 20 (25%)

Formative assessment methods:

Oral presentation: assessed in week 7

Penalties for late submission:

The below information applies to students on taught programmes except those on Postgraduate Flexible programmes. Penalties for late submission, and the associated procedures, which apply to Postgraduate Flexible programmes are specified in the policy 􀀓Penalties for late submission for Postgraduate Flexible programmes􀀔, which can be found here: