INTERNATIONAL ISLAMIC UNIVERSITY MALAYSIA

COURSE OUTLINE

Kulliyyah / Institute Engineering

Department / Centre Biotechnology Engineering

Programme B. Eng (Biochemical - Biotechnology) (Honours)

Name of Course / Mode Introductory Microbiology/Full time

Course Code BTE 2440

Name (s) of Academic
Assoc. Prof. Dr. Raha Ahmad Raus
staff / Instructor(s)
Rationale for the
Required course for Biochemical - Biotechnology Engineering
inclusion of the course /
Programmes
module in the programme
Semester and Year
Every Semester
Offered
Status Core
Level 2

Proposed Start Date

Batch of Student to be
Affected
Independent Learning

Face to Face Assessments

Total
Lecture

Student
Practical

Midterm
Tutorial

Total Student Learning

Final

Learning
Time (SLT)
Time

28 2 3 47 80
Credit Value / Hours 2/80

Pre-requisites (if any) None

Co-requisites (if any) BTE 2221

Course Objectives The objectives of this course are to:
1. Provide knowledge on the basic structure and function of cell,
factors affecting them and its role as building blocks in
microorganisms, plants and animals.
2. Provide basic understanding of microbiology, its relationship
to human diseases, and its application for industrial purposes.
 3. Provide basic biological knowledge of cell and its potential use
in biotechnology engineering research and application.
Upon completion of this course, students should be able to:
1. Propose suitable methods for identification and recognition of
various biological cells found in the environment.
2. Critically analyse and characterize microbial cells available
commercially and in the environment.
Learning Outcomes
3. Explain and apply knowledge on microbial growth and
metabolisms.
4. Discuss the use of microbial cells in biotechnology application
and industrial processes.
5. Identify ethical and biosafety issues in microbiology.
Skills and how they are developed and assessed:
Skills Development Assessment
Transferable Skills: Technical Lectures Written Assessment
Analytical Projects Report

Teaching-Learning and
Lectures, Projects report, Assignments and Quizzes
assessment strategy
Introduction on general understanding of microorganisms with
emphasis on bacteria, yeasts and fungi. Study on bacterial and
other microbial structure, microbial growth, physiology and
Course Synopsis ecology, fungal, yeast and virus life cycle as well as microbial
genetic and metabolism. Microbial application in food, medical,
biotechnology industry and environment.

Mode of Delivery Lecture

Assessment Methods and LO Method %

Type/Course Assessement 1,2,3,4 Quiz 15
State weightage of each 1,2,3. Mid-term Exam 40
type of assessment. 2,3,4,5 Final Exam 45

Mapping of course / module to the Programme Learning Outcomes

Learning Outcome of the course Programme Outcomes
01 02 03 04 05 06 07 08 09 10 11 12
Propose suitable methods for identification and recognition of
various biological cells found in the environment
Critically analyse, characterize and quantify microbial cells
available commercially and in the environment.
Explain and apply basic knowledge on microbial growth and
metabolisms
Discuss the use of microbial cells in biotechnology
application and industrial processes
Identify ethical and biosafety issues in microbiology
Content outline of the course / module and the SLT per topic
Learning
Weeks Topics Task/Reading
Hours
1 Basic concepts of microbiology: A brief overview of Chapter1
5
microorganisms, general properties, and microscopy
2 Microbial nutrients: Nutrient requirements, growth Chapter 5
factors, nutrient uptake of cells, culture media, screening
5
and isolation of cultures

3 Microbial growth: growth curve, measurement of Chapter 6

growth, growth yields, environmental factors affecting 6
growth.
4 Microbial genetics: general principles. Chapter 11
5
5 Microbial genetics: bacterial recombination and Chapter 13
6
plasmids.
6 Microbial taxonomy: general classification systems and Chapter 19
6
nomenclature
7 Microbial Metabolism: energy, enzymes and Chapter 8, 9,
regulations, energy release and conservation, synthesis of 6 10
energy.
8 Fungi and Yeasts: classification, mode of spread, Chapter 25
6
nutrition and metabolism.
9 Virus: general properties, structure, reproduction and Chapter
classification, viral diseases 6 16,17,18

10 Microbial ecology and symbiosis: microbial ecology Chapter

and diversity, microorganisms in aquatic and terrestrial 6 28,29,30
environment.
11 Microbial diseases and their control: pathogenicity of Chapter 34, 38,
microorganisms, infectious diseases, human diseases 6 39, 40
caused by virus, bacteria, fungi and protozoa.
12 Microbiology of foods: microbial growth, preservative Chapter 41
6
and spoilage of foods, fermentation of foods.
13-14 Industrial Microbiology and Biotechnology: growth of Chapter 42
microorganisms in controlled environment, techniques
and application, production of industrial and
11
biotechnology products. The use of microbes in
wastewater treatment.

Required references supporting the course

The reference lists shall be presented in accordance with APA bibliographic practices and in alphabetical order.

Prescott, L.M., Harley, J.P. and Klein, D.A. (2005), Microbiology (6th Edition), Mc.Graw Hill.

Recommended references supporting the course

Madigan, M.T., Nartubjim J.M. and Parker, J., (2002), Brock Biology of Microorganisms (9th
ed.), Prentice Hill. Inc.

Talaro, K.P. and Talaro, A. (1999). Foundations in Microbiology: Basic Principles,3rd ed.), Mc.
Graw Hill.

Tortora, C.J., (2000), Laboratory Experiments in Microbiology, Benjamin/Cumming Publishing

Company Inc.
 Prepared by: Checked by: Approved by:

Assoc Prof. Dr. Raha Prof Dr Faridah Yusof Prof. Emeritus Dato Dr. Ir.
Ahmad Raus Head of Department Mohd Noor Saleh.
Department of Kulliyyah of Engineering Dean
Biotechnology Engineering Kulliyyah of Engineering
Programme Learning Outcome (PO): At the end of the programme, Students are able to:

Programme Learning Outcome (PO) MQF Domain

1. acquire and apply knowledge of mathematics, computers,
Knowledge
science, and engineering. (T)
2. have in-depth understanding and technical competency in
Knowledge
relevant engineering discipline. (T)
3. identify, formulate and provide solutions to engineering
Knowledge
problems. (T)
4. design and conduct experiments, as well as to analyze and
Practical Skills
interpret data. (D)
5. analyze and design a system, component, or process to achieve Problem Solving and
the required objectives. (A) Scientific Skills
Problem Solving and
6. apply design principles for sustainable development. (D) Scientific Skills
Communication, Leadership
7. communicate effectively. (S) and Team Skills
8. function effectively as an individual and in group with the
Managerial and
capacity to be a leader or manager as well as an effective team Entrepreneurial Skills
member. (S)
9. recognize the need for lifelong learning and to pursue Information Management
independent learning for professional development. (S) and Lifelong Learning Skills
10. understand the responsibility of a professional engineer in the
Social skills and
context of contemporary social, cultural, global and Responsibilities
environmental issues. (ESSE)
11. demonstrate understanding and commitment to professional Value, Attitudes and
and ethical responsibilities. (ESSE) Professionalism
12. understand the impact of engineering solutions in a global and Information Management
societal context through broad-based education. (ESSE) and Lifelong Learning Skills

The program learning outcomes (PO) are grouped into 5 general areas to identify the nature of
the skills and capability involved. These groups are:
1. Technical (T) essential capabilities related to traditional scientific and engineering
knowledge
2. Analysis (A) creatively working with available data and engineering tools and fundamental
knowledge to correctly solve basic problem
3. Design (D) being able to perceive the best solution for both small scale and large scale
project by involving all required basic problems
4. Ethics, Safety, Society and Environment (ESSE) - giving appropriate consideration to matters
pertaining to professionalism and ethics, safety, local and global society and the environment
5. Work skills (S) being and effective communicator and effective member of a team and to
appreciate the need to continuously acquired skills and abilities.