BTLW100013 General microbiology practical course

Type
course with continuous assessment
Semester hours
3
Lecturer (assistant)
Prenner, Christine , Steininger, Viktoria , Bses, Nora , Mayrhofer, Sigrid , Egger, Esther
Organisation
Biotechnology and Food Science
Offered in
Wintersemester 2025/26
Languages of instruction
Deutsch
Content

Registration takes place through the AU groups. We highly recommend that you sign up as soon as you meet the admission requirements (STEOP), as we won't be able to add extra course dates later on!

On the final day of the course, there will be a final test, and the lab journal must be submitted afterward. Once it's reviewed by the supervisors, you can request your certificate when you pick it up.

Topics of the course:
x) Safety in the microbiological laboratory
x) Documentation
x) Mikroscopy
x) Aseptic way of working
x) Nutrition of microorganisms
x) Cultivation of microorganisms
x) Characterisation and identification
x) Morphological and physiological characterisation of bacteria, yeasts and filamentous fungi
x) Measurement of growth and multiplication
x) Preparation of culture media

You will find more detailed information on BOKUlearn.
Previous knowledge expected

STEOP exams
Objective (expected results of study and acquired competences)

After successful completion of this course students are familiar with the safety rules and know how to use the equipment of a microbiological laboratory.

They are able to explain the components of a light microscope, to use it for observing and describing certain features of microorganisms.

Students know how to work aseptically, they can classify culture media, they are able to select the appropriate media and to prepare them.

They are able to use the classical microbiological methods to separate, quantify and identify microorganisms.

Furthermore they are able to:

explain and compare the general microbiological methods and to select and apply the right one/s for a given research question

describe morphological and physiological features of the microorganisms used in food- and biotechnology

use those features to select and separate the different species and to identify and quantify pure cultures

explain and demonstrate how growth of microorganisms can be inhibited

critically analyse and discuss all results

work together in small groups

carry out and record all experiments according to the Good Laboratory Practice
You can find more details like the schedule or information about exams on the course-page in BOKUonline.