THIS DOCUMENT IS FOR STUDENTS

UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL AND BIOENGINEERING TECHNOLOGY

LESSON PLAN
Name of Course

Microbial technology

Course Code:

CLB10603

Names of Academic Staff:

Dr Leong Chean Ring

H/P: 016- 2198509
Email: crleong@unikl.edu.my

Rationale for inclusion of the course in the program:

To introduce the principles of structure, diversity and characterization of microorganisms
and the application of microorganisms in industries.
Semester and

Jan 2016

Year Offered
Total Student Learning Time
(SLT): 120 hours

Face to face (F2F):

Total guided and

independent learning
(non F2F):60 hours

60 hours

L= Lecture

T=Tutorial

28

27

P=Practical
O=Others
Credit Value:

Prerequisite:

Nil

Learning Outcomes:
Upon completion of this course students should be able to:
1.
2.
3.

Describe on microorganisms through its principles and characterization. (C5)

Perform laboratory works related to microbiological techniques. (P4, CS)
Demonstrate ability to work in team either as a leader or ordinary member.
(A2, TS)

Synopsis
This subject aims to expose to the student about principles in microbiology which covers
microbial diversity, nutrition and culture of microorganism, microbial growth and control,
microbial physiology and genetics, and the application microorganisms in industry.
Assessment Methods and Types
Written Tests

20%

Lab Report

20%

Lab Test

10%

Assignments & Quizzes

10%

Final Exam

40%

Total

100%

Lab Components

Mapping of the course to the Programme Learning Outcome

Skill

Skill Development

Skill Assessment

1. Practical laboratory works

Familiarize with equipments

and experimental procedures
in microbiology

Lab test and lab reports

2. Communication skills

Written communication skillsvia written reports and

assignment

Teachers evaluation
observation (rubric)

Students participation in class,

questioning and answering
questions

Oral presentation on selected

topic

F2
Week

Topic
L

No
nF2
F

SLT

Delivery Method/
Assessment

1
2

Course Briefing
Basic microbiology
1.1. Introduction to
microorganisms
1.2. Classification and
Nomenclature
of Microorganisms
1.3. Basic Microbiological
Techniques
1.3.1. Microscopy
1.3.2. Plating
Techniques
1.3.3. Gram Staining

2
2

2
2

2
4

Course briefing
Lecture

Microbial Diversity
2.1 Physiological diversity
of microorganisms
2.2 Bacteria
2.3 Archae
2.4 Eukaryotic
Microorganism

12

Lecture

Nutrition and culture of

microorganism
3.1 Microbial nutrition
3.2 Culture Media
3.3 Laboratory culture of
microorganism
3.4 Energetics and enzyme
3.4.1 Bioenergetics
3.4.2 Catalysis and
enzymes

Lecture/
Test 1 (Week 7)

Microbial Growth and

Control
4.1. Growth of bacterial
population

12

Lecture/
Test 1

4.2. Measuring microbial

growth
4.3. Factors affecting
microbial growth
4.4. Microbial growth
control
4.5. Isolation and
preservation of
microorganism
11

Microbial physiology
and genetics
5.1. Microbial physiology
and
biochemistry
5.2. Microbial genetics

13

Industrial Application of
Microorganism
6.1. Microorganisms for
industrial
application
6.2. The production of
primary and
secondary
metabolites
6.3. Food microbiology
6.4. Fermented food
microbiology
6.5. Environmental
microbiology
6.6. Soil and agricultural
microbiology
6.7 Subsidiary factors
important in
production
fermentation
6.8 Submerged culture
conditions :
Interactions between
Environment and
genotype.

Lecture

Lecture
Test 2 (Week 13)

Experiment 1
Safe briefing and Revision
of Laboratory Technique

Experiment 2
Aseptic Culture
Techniques
Bacteria Plate Count
Yeast and Mould Plating

Experiment 3
Bacterial Identification
Fungal Identification
Yeast Identification

Experiment 4
Microbial isolation from
different samples.

Experiment 5
Microbial Preservation
Technique
Experiment 6
Determination of
antimicrobial activity by
using disc diffusion
technique
Written test

Lab Test

60

120

Quiz
Final Exam
TOTAL Student Learning
Time (h)

2
8

2
7

Practical

Main references
1. Madigan M.T., Martinko J.M. & Parker J. (2005). Brock Biology of Microorganisms, 11th
ed., Prentice hall.
2. Cappuccino J.G., Sherman (2002). Microbiology. A Laboratory Manual, 6th ed.
Benjamin Cummings.

Other additional information

IMPORTANT NOTES:

1. If a student is absent for any particular lecture or practical class, the initiative should
come from the student himself/herself to ask the lecturer IMMEDIATELY what are the
things that have been missed (the lecturer wont bother to ask the reason why you are
absent or ask you when would you like to have your remake quiz/test/assignment, so do
not blame the lecturer if you miss and get 0 for any assignment/quiz/test, etc.)
2. If you are absent because you are on MEDICAL LEAVE, please make sure you give one
photocopy of your MC the next day or ASAP so that it can be recorded in the
attendance. If you are absent for no particular reason (i.e. you could not wake up from
sleep, you got lost in the academic building) no exception is given at all; your attendance
will be recorded as 0.