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MIC 304 BASIC INDUSTRIAL MICROBIOLOGY

MIC 304 BASIC INDUSTRIAL MICROBIOLOGY. INTRODUCTION. Madam Aslizah Binti Mohd Aris. Level 4, Admin Building 06-4832100 ext 2168 H/p no: 016-7377621 E-mail: aslizah@ns.uitm.edu.my. Upon completion of this course, students should be able to:

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MIC 304 BASIC INDUSTRIAL MICROBIOLOGY

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  1. MIC 304BASIC INDUSTRIAL MICROBIOLOGY INTRODUCTION

  2. Madam Aslizah Binti Mohd Aris Level 4, Admin Building 06-4832100 ext 2168 H/p no: 016-7377621 E-mail: aslizah@ns.uitm.edu.my

  3. Upon completion of this course, students should be able to: 1. Represent and relate the basic elements of microorganisms involve in industrial microbiology both verbally and visually. 2. Describe and explain the principles involved in the industrial microbiology both verbally and visually. 3. Illustrate the concepts underlying the basic elements of microorganisms in industrial microbiology both verbally and visually OBJECTIVES

  4. 4. Observe, plan and conduct scientific investigations in areas of industrial microbiology. 5. Verbally and in writing, discuss and report to peers and to the facilitator, the science investigations, the ways to operate instruments correctly including interpretation of the results.

  5. Assessment • Test : 3 x 10 % = 30 % • Lab Reports : 20 % (incl final presentation) • Final Exam : 50 % TOTAL : 100 %

  6. Lecture and Lab Class CREDIT HOURS: 3 LECTURE: 2 Hrs/week • Monday : AS1145B1 (BS3, 2.00-4.00 PM) • Friday : AS1145A1 and AS1145A2 (BS1, 10.00-12.00 pm) PRACTICAL: 2 Hrs/week • Tuesday: 2-4 pm (AS1145A2) – Mdm Sarah Jumali • Thursday: 2-4 pm (AS1145A1) – Mdm Sarah Jumali • Wednesday: 8.00-10.00 am (AS1145B1) – Mdm Aslizah • Venue: General Microbiology Lab, Level 2

  7. Assessment • Test 1 : Definition, History and Scope of Industrial Microbiology Basic Batch Kinetics • Test 2 : Fermentation technology, Culture Maintenance • Test 3 : Industrial Production (wine production, enzymes production, MSG production, citric acid and lactic acid production, Soya sauce, vinegar and single cell protein) • Date/ Week: refer to syllabus content and subject to be change

  8. Lab Work • Mini project (4-5 students per group) • Title: • Bioluminescence microorganisms in Jeram Kg Parit. • Isolation of biogas producers from sludge waste. • Presentation Week: Week 13 & 14. • Submission of lab report (one report/ group) and log book (individual): Week 13 • Lab work: Start week 3 (proposal of the project)

  9. Proposal Content Chapter 1: Introduction/ Background, Objective of the research Chapter 2: Literature Review, Framework Chapter 3: Material and Methods Chapter 4: Expected Results

  10. Things to buy: Masking tape Toilet paper Sanitizer soap Permanent marker Good morning towel Basket Detergent Sticker label

  11. GROUP WORK 5 person per group Lab report/ group

  12. References • Manual of Industrial Microbiology & Biotechnology 2nd Edition, Arnold, et al, ASM Press ($159.96) • Principles of Fermentation Technology, 2nd Edition, Stanbury, P.F., et al, Butterworth Heinemann, 2003 (~$79) • Microbiology: An Introduction, Tortora et al, Pearson International Edition • Other appropriate references

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