ADVANCED MEDICAL AND VETERINARY MICROBIOLOGY
Credit points: 30
This subject comprises components in virology, plasmid biology and molecular pathogenesis. The first component includes the biology and replication of animal viruses, viral pathogenicity and the control and treatment of virus diseases. Plasmid biology encompasses the principles and procedures relevant to plasmid detection, characterization, subunit determination, applications in molecular biology, evolution and significance to the bacterial host. Molecular pathogenesis topics include a detailed analysis of how various bacteria (e.g. Helicobacter, Listeria, Legionella, Chlamydia), protozoa and fungi cause diverse diseases. The subject also includes topics on microorganisms causing contamination in food and those used in food production.
FacultyFaculty of Science, Tech & Engineering
Subject Co-ordinatorAnna Morris
Available to Study Abroad StudentsYes
Subject year levelYear Level 3 - UG
Prerequisites MIC2MI (or MIC2IM or AGR3ANH/AGR3ANI) and MIC2MMV (or MIC2MVM), except for Bachelor of Biomedical sciences students who have passed MIC2MMV (or MIC2MVM).
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Melbourne, 2014, Semester 1, Day
Maximum enrolment size120
Enrolment information Enrolment will be based on individual academic performance in first and second years, particularly in MIC2IM / MIC2MI and MIC2MVM / MIC2MMV. Enrolment based on academic merit.
Subject Instance Co-ordinatorAnna Morris
Two 3.0 hours laboratory class per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
Four 1.0 hours lecture per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
Two 1.0 hours lecture/workshop per week on weekdays during the day from week 10 to week 22 and delivered via face-to-face.
|One 2-hour written examination (end of semester)||24|
|One 3-hour written examination (end of semester)||48|
|One essay (1000 words)||8|
|One lab session short answer test (Food Microbiology) (1 hour)||2|
|Three lab session short answer tests (2-3hrs each)||18|