Module: Cellular Microbiology (2502-430)

Persons:

• Prof. Dr. Julia Fritz-Steuber (verantwortlich)

Degree Program:

• Food Biotechnology (Master, since 01.10.2013)
  2. Semester, elective
• Food Science and Engineering (Master, since 01.10.2013)
  2. Semester, elective
• Biology (Master, since 01.10.2010)
  2. Semester, semi-elective
• Food Biotechnology (Master, since 01.10.2016)
  2. Semester, elective

Prerequisites for Attendance:

-

Sprache:

English

ECTS:

7,5 credits

Frequency:

every summer semester

Length of the Module:

4 weeks (block 2)

Compulsory assignment:

Regular and active participation

Module examination:

Oral presentation and protocol

Workload:

56 h presence + 169 h personal contribution = 225 h workload

Professional competences:

The students know different strategies of bacterial pathogens to manipulate the host. They understand the mechanism of action of virulence factors on a molecular level. They understand the importance of environmental factors for the morphology of a bacterial cell, for example during biofilm formation

Key competences:

The students are encouraged to work as independent as possible in a team solving a current problem in research. They analyse their data and discuss their results with respect to existing theories in the field. They write a scientific report of their research project according to the rules for scientific writing. They present their results in a lecture.

Comments:

Maximum number of participants: 6
Registration for participation: from March 18 to April 5 via ILIAS

eLearning:

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