Details - Tematika

Microbiology and tissue culture (KHORBAN-MIKRSZOV-1)

Basic data

Name and type of the study programme

Horticultural Engineering, undergraduate program

Curriculum

2024

Classes / consultation hours

0 + 2 + 0 (L+S+Labs)

Credits

2 credits

Theory – Practice

Theory: 0%, Practice: 100%

Recommended semester

Semester 3

Study mode

full-time

Prerequisites

Evaluation type

Mid-term evaluation

Course category

Compulsory

Language

English

Instructors

Responsible instructor

Mihálka Virág Dr.

Responsible department

Agrártudományi Tanszék

Instructor(s)

Mihálka Virág Dr.

Checked by

–

Course objectives

Provides basic knowledge of microbiology. Students learn about the basic concepts of microbiology, the structure of microbes, their basic life processes, and their classification. Students learn about the role and importance of microorganisms in agricultural production.

Course content

Seminars

• Working in a microbial laboratory: Basic laboratory skills, equipment, tools. • History of microbiology. General characterization of microorganisms. • Basics of virology • Prokaryotic microorganisms • Eucaryotic microorganisms • Microorganisms in the biosphere, genetics of microorganisms • Ecology of Microorganisms, Pathogenicity, and Infections in Practice • Microbiological background of biogeochemical cycles • Plant visit: Microbiological laboratory of Bácsvíz Kft • Microorganisms in agricultural practice • Microbial biotechnology • Interaction between microorganisms (Interactions between populations in ecosystems), Plant-microbe interactions • Algae cultivation and use, microalgae biotechnology • Agrobacterium tumefaciens and rhizogenes, Genetic transformation Basic laboratory skills, names of equipments and tools. Plant visit: Microbiological laboratory of Bácsvíz Kft Cell counting, use of haemocytometer.

Acquired competences

Knowledge

a) knowledge Graduates - are familiar wtih important microbiological concepts in horticultural production. - Are familiar with the latest developments in microbiological technologies used in agricultural production and their practical application. - are familiar with organisms that are harmful to horticultural production, and effective methods of protection against them. - are aware that products produced in horticulture are part of the food chain, know and understand the basic concepts, contexts and processes of food chain safety.

Skills

skills Graduates - have all the knowledge necessary to enable them to communicate directly in a professional context - are able to recognize and eliminate routine problems that arise in the horticultural production process. - are able to comply with and enforce food chain safety principles during food production. - are able to apply the testing methods learned during their training - are aware of the interaction between the environment and horticultural production, as well as the complexity of their work.

Attitude

d) autonomy and responsibilities Graduates - have a strong sense of responsibility towards professional, legal and ethical standards and regulations related to work with microorganisms - independently plan their professional development - independently perform their decision-making and management tasks at the level of production units - take responsibility for their own decisions and work, as well as for the work of other employees under their supervision - take responsibility for the consequences of their professional decisions - are able to independently identify problems in their chosen horticultural sector and field of expertise, develop solution strategies using their theoretical and practical knowledge, and implement these consistently

Autonomy and responsibilities

Requirements, evaluation and grading

Mid-term study requirements

- Participation in practical classes in accordance with the university regulations (ACADEMIC AND EXAMINATION REGULATIONS). - Two midterm exams (max. 50-50 points), minimum requirement for both is 50%. - Both exams can be retaken once at a time agreed upon with the instructor. - The course is completed with a practical grade based on the results of the two semester exams (max. 50+50 points): 90 - 100 % excellent (5) 80 - 89 % good (4) 66 - 79 % satisfactory (3) 50 - 65 % passed (2) 50 % fail (1)

Generative AI usage

Use of GAI tools is not permitted for solving assignments. This means GAI tools cannot be used to complete formative or summative assessments, and using GAI constitutes academic misconduct. The use of AI tools for spelling and grammar checking does not fall under this prohibition.

Study aids, laboratory background

Study materials, laboratory facilities: - Tissue culture and molecular genetics laboratory of the Department - Library of the University - Microbiological laboratory of Bácsvíz Kft - Study material: Available at TEAMS platform

Readings

Compulsory readings

Gerard J. Tortora, Berdell R. Funke, Christine L. Case Derek Weber, Warner Bair: Microbiology: An Introduction (13th Edition)Pearson, 960 pp. 2018. ISBN 013 4605 18 7, relevant chapters Virág Mihálka: Microbiology Curriculum notes for students (on TEAMS)