1. MIC 304 BASIC 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. OBJECTIVES 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

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. WEEKSYLLABUS CONTENT 1Introduction : Industrial Microbiology 2 Definition, history and scope of industrial microbiology 3 Definition, history and scope of industrial microbiology / Basic Batch Kinetics 4Basic Batch Kinetics / Fermentation Technology/ TEST 1 5Fermentation Technology 6Fermentation Technology / Culture Maintenance 7Industrial Products from Microbial Processes 8Industrial Products from Microbial Processes/ TEST 2 MID SEMESTER BREAK (5-11 August 2013) 9Industrial Products from Microbial Processes 10Industrial Products from Microbial Processes 11Industrial Products from Microbial Processes 12 Industrial Products from Microbial Processes TEST 3

8. WEEKSYLLABUS CONTENT 13Lab Work Presentation 14Lab Work Presentation Revision week (23-24 September 2013) Final Exam (25 September 2013-24 November 2013) ~ 3 weeks

9. 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

10. Lab Work Mini project (4-5 students per group) Title: 1)Bioluminescence microorganisms in Jeram Kg Parit. 2)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)

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

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

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

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