| CODE | LAS1060 | ||||||
| TITLE | Microbes: Unseen Life on Earth | ||||||
| UM LEVEL | I - Introductory Level | ||||||
| MQF LEVEL | 5 | ||||||
| ECTS CREDITS | 4 | ||||||
| DEPARTMENT | Centre for the Liberal Arts and Sciences | ||||||
| DESCRIPTION | The microbial world, even though invisible, represents an invaluable wealth for the future of the planet. Microorganisms are everywhere interacting with other forms of life, with the environment as well as with food. This Unit elucidates the importance of microorganisms for a sustainable future of the planet. The Unit will consider topics such as decomposition of natural and synthetic compounds, discuss different level of biodegradability, factors influencing the decomposition of organic compounds, and the decomposition of xenobiotic compounds. Moreover, the Unit will proceed to discuss biological treatments of wastewater, evergreen revolution in agriculture, organic farming for a sustainable agriculture, and biofertilisation (N2fixation bacteria, mycorrhiza, Plant Growth Promoting bacteria). Other topics that the Unit will discuss are biocontrol of pathogens using beneficial bacteria, production of bio-ethanol, methane and hydrogen, alcoholic fermentation and its role in the production of fermented alcoholic beverages. The Unit will then turn to explore the acetic fermentation and its role in the production of vinegar. Furthermore, different fermentative processes will be presented, such as in the production of bread and bakery products, plant products (e.g. table olives and sauerkraut), milk and meat. Lastly, the Unit will conclude by discussing the interaction between microorganisms and cultural heritage such as stone and building materials and objects exhibited in museums and libraries. Learning Outcomes: 1. Knowledge & Understanding: By the end of the Unit the student will be able to: - Discuss the main characteristics of the microbial world; - Explain factors that affect the degradation of an organic compound and strategies that mainly involve the intervention of microorganisms to eliminate environmental contaminants; - Explain water-saving resources through biological treatment of Wastewater; - Discuss the roles of microorganism for a sustainable agriculture; - Explain the processes of production of bio-energy (Bio-ethanol, Methane and Hydrogen); - Discuss the processes to obtain fermented foods; - Explain the interaction between microorganisms and cultural heritage; - Discuss the application of beneficial microorganism for human and animal health. 2. Skills: By the end of the Unit the student will be able to: - Produce fermented foods at home in a semi-professional way; - Evaluate the applications for environmental remediation and organic farming. Main Text/s and any supplementary readings: - Ed Young (2016) I Contain Multitudes: The Microbes Within Us and a Grander View of Life. Harper-Collins Publishers. - J.M. Willey, L.M. Sherwood, C. J. Woolverton (tenth edition 2017) Prescott’s Microbiology. Published by McGraw-Hill Education. - H. Gest (2003) Microbes: an Invisible Universe ASM press. - C. Needham, M.Hoagland, K. McPherson, B. Dodson (2000) Intimate Strangers: Unseen life on Earth. ASM press. Notes will also be made available by the lecturer throughout the semester. |
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| STUDY-UNIT TYPE | Lecture | ||||||
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| LECTURER/S | Simone Cutajar |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2023/4. It may be subject to change in subsequent years. |
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