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: 2023/4

Module Convenor: Dr Anisha Wijeyesekera
Email: a.wijeyesekera@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 impact 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 human 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.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	7
Seminars	13
Tutorials	2
Practicals classes and workshops	12
Guided independent study:	Ìý	Ìý	Ìý
Ìý Ìý Wider reading (independent)	30
Ìý Ìý Wider reading (directed)	10
Ìý Ìý Exam revision/preparation	30
Ìý Ìý Advance preparation for classes	10
Ìý Ìý Preparation for tutorials	10
Ìý Ìý Preparation for presentations	20
Ìý Ìý Preparation for seminars	10
Ìý Ìý Completion of formative assessment tasks	10
Ìý Ìý Essay preparation	20
Ìý Ìý Reflection	16
Ìý	Ìý	Ìý	Ìý
Total hours by term	200	0	0
Ìý	Ìý	Ìý	Ìý
Total hours for module	200

Summative Assessment Methods:

Method	Percentage
Written exam	50
Written assignment including essay	50

Summative assessment- Examinations:

1 exam (2 hours)

Summative assessment- Coursework and in-class tests:

• Written assignment: submitted in week 20 (50%)

Formative assessment methods:

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: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmissionpgflexible.pdf
The Support Centres will apply the following penalties for work submitted late:

• where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for that piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days;
• where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.

The University policy statement on penalties for late submission can be found at: /cqsd/-/media/project/functions/cqsd/documents/cqsd-old-site-documents/penaltiesforlatesubmission.pdf
You are strongly advised to ensure that coursework is submitted by the relevant deadline. You should note that it is advisable to submit work in an unfinished state rather than to fail to submit any work.

Assessment requirements for a pass:

50%

Reassessment arrangements:

Resubmission of coursework

Additional Costs (specified where applicable):

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 30 March 2023