Page 215 - handbook 20152016

Faculty of Science Handbook, Session 2015/2016

SIR 3005 INDUSTRIAL AND ENVIRONMENTAL Assessment Methods:
MICROBIOLOGY Continuous Assessment: 50%
Final Examination: 50%
Understanding the role of microbes and its biochemistry
for processing industrial products, microbiological Medium of Instruction:
principles in biogeochemical cycle, use of biosensors and English
biochips in industrial and environmental microbiological
processes, application of intellectual property principles in Soft Skills:
Industrial and Environmental Microbiology. CS6, CT4, TS4, LL2, EM1, LS1

Assessment Methods: Main References:
Continuous Assessment: 40% 1. Bibek, R. and Arun B. (Eds.). (2013). Fundamental
Final Examination: 60% Food Microbiology. CRC Press.
2. Sibel Roller (Eds.). (2012). Essential Microbiology
Medium of Instruction: and Hygiene for Professionals. CRC Press.
English 3. ILSI Europe Risk Analysis in Food Microbiology
Task Force. (2012). ILSI Europe Report Series:
Soft Skills: Tools for Microbiological Risk Assessment.
CS4, CT4, TS3, KK1, EM2, LS1 Available from:
http://www.ilsi.org/Europe/Publications/MRA%20Too
Main References: ls.pdf
1. Environmental microbiology (2015)edited by Ian L.
Pepper, Charles P. Gerba, Terry J. Gentry, 3rd
ed.2015. SIR 3008 PHARMACEUTICAL MICROBIOLOGY
2. Developments in Industrial Microbiology (2013) by
Saul Rich Antimicrobial agents: types of antibiotic, mode of action,
3. Environmental Microbiology (2011) by Keya Sen & resistance and other problems in antibiotics utilisation.
Nicholas J Ashbolt New sources of antibiotics.Vaccines: mode of action, pro
and cons of vaccines utilisation. Disinfectants and
preservatives. Introduction to Pharmacopeias. Commercial
SIR 3006 PUBLIC HEALTH MICROBIOLOGY production of antibiotics. Sterility testing. Good practices
for pharmaceutical microbiology labs. Quality assurance.
Science of Epidemiology including methods in
epidemiological study. Disease transmission, types of Assessment Methods:
reservoirs of infectious agents. Emerging and reemerging Continuous Assessment: 40%
infectious diseases. Microbiology of water supply and Final Examination: 60%
public health . Prevention and control of infectious
diseases especially foodborne infections. Concepts and Medium of Instruction:
applications of molecular epidemiology. English

Assessment Methods: Soft Skills:
Continuous Assessment: 50% CS3, CT3, TS2, LL1
Final Examination: 50%
Main References:
Medium of Instruction: 1. Prescott’s Microbiology by Willey, Sherwood &
English Woolverton (2014) McGraw-Hill.
Soft Skills: 2. Hugo, W.B. & Russel, A.D. (eds). (2011).
CS6, CT4, TS4, LL2, EM1, LS1 Pharmaceutical Microbiology. 7th ed. Wiley-Blackwell.
3. Pharmacopeias- US (http://www.usp.org/), Japan
Main References:
1. Brock Biology of Microorganisms (14th ed): Ed.
Madigan, Martinko & Parker, Publisher Prentice SIR 3009 MICROBIAL PATHOGENESIS
Hall. (2014)
h
2. Microbiology Principles and Explorations. 8 Ed. JG The course covers host defences against infection and the
Black. Wiley. 2011 bacterial strategies in overcoming host response:
3. Microbiology: An Introduction. Chap 14 Tortora, virulence factors that promote colonization of host
Funke, Case. Pearson Benjamin Cummings.2007 surfaces and invasion of host cells. Regulation of
virulence genes. Characteristics of Pathogenicity Islands,
endotoxin, exotoxin- characteristics of exotoxins, toxin
SIR 3007 ADVANCED FOOD MICROBIOLOGY types, secretion and excretion systems, roles of toxins in
diseases; Mechanism of antimicrobial resistance and
Advance food microbiology is a follow-up course of food how bacteria become resistant to antibiotics. Examples of
microbiology. The students are required to have basic specific bacterial pathogens. Practical component on
knowledge in food microbiology to understand this course. laboratory skills.
Advance food microbiology covers various food protection
methods and approaches used in food industry to prolong Assessment Methods:
shelf life and ensure of food safety. Also, students will be Continuous Assessment: 50%
exposed to HACCP and ISO systems used widely in food Final Examination: 50%
industry nowadays, food safety objectives (FSO) and risk
analysis as a widely used risk managing system in Medium of Instruction:
ensuring global safe food trading. In this course, hands-on English
practical to measure and analyse the efficiency of various
food protection methods and establishment of FSO and Soft Skills:
risk assessment model will be conducted. CS6, CT4, TS4, LL2, EM1, LS1

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