Bachelor of Science in Microbiology

Why take this course?

Microbiology is the study of microscopic organisms, known as microbes including bacteria, protozoa, fungi, viruses and prions.

These microbes are critical to all aspects of life on our planet and, though tiny, can cause seismic shocks to our society, such as the Covid-19 pandemic. Microbiology is one of the oldest core sciences and is the basis of many modern disciplines, such as genomics, immunology, molecular biology, microbial biotechnology and virology. The primary aim of this degree is to provide competent, multi-skilled graduates, capable of working as microbiologists in multiple industries including the biopharmaceutical (e.g., vaccine production), agricultural, food and beverage, healthcare, medical device and environmental sectors. A key element of this innovative, practical-based degree is the opportunity for students to engage in an extensive industrial placement in a microbiological industry, either in a national or international setting. This course is designed to specifically address the skill shortage agricultural, food and beverage, healthcare, medical device and environmental industries, by providing competent entry-level microbiological graduates

What will I experience?

Students of this three-year degree will experience in-depth practical training in the core skills of microbiology in a dynamic, state-of the-art, student-friendly environment with a focus on allowing students to achieve their full educational potential. In addition, graduates of the course will develop multiple transferable skills such as problem solving, report writing, effective communication, Good Manufacturing Procedure (GMP), and team work. Students will acquire subject specific microbiological skills through rigorous microbiological experimentation with emphasis on the core principles of classical microbiology i.e., microscopy, isolation of microorganisms, identification of microorganisms, aseptic culturing/ manipulation of microorganisms and control of microorganisms.