University of Adelaide
1 semester
This course introduces students to the biology of microorganisms and invertebrates critical to agriculture, food, wine, and natural ecosystems. Designed for undergraduate students, it combines theoretical knowledge with practical laboratory skills in microbiology and entomology.
Students must have completed BIOL1003 Biology 1A: Molecules, Genes and Cells as a prerequisite. No assumed knowledge beyond this requirement is specified. Students should have a foundational understanding of biology and be prepared for hands-on laboratory work involving microorganism and invertebrate manipulation.
The course is structured around three main modules: Introduction to Microorganisms, covering microbial growth, energy sources, nutritional categories, and classification; Microbial Ecosystems, examining saprophytic, pathogenic, symbiotic and commensal lifestyles, and interactions with plants and animals; and Invertebrate Biology, focusing on taxonomy, physiology, external and internal anatomy, reproduction, life cycles, and feeding relationships. Practical components include specialized techniques for studying microorganisms and invertebrates, data collection and analysis methods.
The University of Adelaide offers this course through its School of Agriculture, Food and Wine at the Waite Campus, a specialized facility for agricultural and biological sciences. The course is taught by experienced instructors including Barbara Drigo, Karina Riggs, and other specialists, providing students with expert guidance and access to dedicated laboratory facilities including the Southern Barns Sensory Lab.
Graduates can pursue careers in microbiology, entomology, agricultural science, food science, wine production, environmental management, and natural ecosystem research. The practical skills and theoretical knowledge gained prepare students for roles in research institutions, agricultural companies, food and beverage industries, environmental agencies, and academic positions.
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