208-250 Microbes in Agri-food Ecosystems

202-103 Biology for Land and Food Resources or 650-141 Biology of Cells and Organisms; 650-142 Genetics & The Evolution of Life; 202-101 Chemistry for Land and Food Resources or 610-141 Chemistry.

This subject aims to provide students with a basic understanding of the role of microorganisms in agricultural and food ecosystems. The relationship between microbes and their environment is complex, with both advantageous and detrimental outcomes possible. The subject commences by introducing students to mirobial cell biology and taxonomy. Students are then introduced to concepts of microbial evolution and diversity, with an emphasis on food, water, soil and animal microbiology (with an emphasis on ruminants). Laboratory skills will supplement and integrate the lecture material while introducing the student to the analytical tools used to detect, characterize and track microbes. In both lectures and laboratory, research projects relating to food microbiology, are used as examples of current methodologies used in the area.

Four practical reports (20%), each report is 3 pages - double spaced; one 1000 word assignment (20%), one 3-hour examination (60%).