Outline

Overview

Many challenges require knowledge that extends across multiple disciplines. Therefore, the ability to identify interdisciplinary knowledge is needed and establish links to develop integrated solutions is a crucial skill in the modern world. This is especially relevant to microbiology. This unit presents the opportunity to bring together the concepts and skills you have learnt in microbiology and team up with students from other disciplines to apply them to a real-world problem. You will work on a project related to the production of safe, health-promoting foods. Nutrition-related chronic diseases are a major challenge for 21st century society owing to their huge socio-economic burden and their multifactorial nature. The problem your group is assigned will be based on real world examples and considered from multiple angles that may include: How government should make decisions regarding approval/regulation of a new food product; How a company might approach production, optimization, and marketing of a new food, and; How the health claims and/or safety of a food product can be assessed or improved. Each of these angles requires knowledge from multiple disciplines and a sound understanding of microbiology is highly important. In this unit, you will receive microbiology-specific training, in addition to collaborating with students from other disciplines on project-based learning; identifying and solving problems, collecting and analysing data and communicating your findings to a diverse audience. All of these skills are highly valued by employers across the spectrum from education to industry to government.

Unit details and rules

Academic unit	Life and Environmental Sciences Academic Operations
Credit points	6
Prerequisites ?	6 credit points from (MIMI2X02 or MEDS2004 or MICR2X22 or BMED2404) and 6 credit points from (MICR2X31 or MICR2X21 or MICR2024)
Corequisites ?	None
Prohibitions ?	None
Assumed knowledge ?	Fundamental concepts of microorganisms, biomolecules and ecosystems
Available to study abroad and exchange students	No

Teaching staff

Coordinator	Andrew Holmes, andrew.holmes@sydney.edu.au

Assessment

The census date for this unit availability is 1 September 2025

Details
Criteria

Type	Description	Weight	Due	Length	Use of AI
Written exam ?	MICR3888 final exam Exam on discipline-specific content delivered in lectures and practical	30%	Formal exam period	2 hours	AI prohibited
Outcomes assessed:
Evaluation	Reflection Self-reflection and peer feedback to a multidisciplinary project	10%	STUVAC Due date: 12 Nov 2025 at 23:59 Closing date: 19 Nov 2025	Approx 5 pages accumulated over semester	AI allowed
Outcomes assessed:
Presentation	Microbiology Product proposal pitch Microbiology Group presentation of a research project to develop a food product	5%	Week 06 Due date: 10 Sep 2025 at 23:59	5 minutes + 2 mins questions	AI allowed
Outcomes assessed:
Creative work	Interdisciplinary Multimedia presentation Short multimedia presentation on an aspect of the food system.	15%	Week 10 Due date: 15 Oct 2025 at 23:59	10 minutes	AI allowed
Outcomes assessed:
Written work	Interdisciplinary Review of health impact of a food product Health impacts of a food product category are presented in systematic review style	25%	Week 12 Due date: 31 Oct 2025 at 23:59 Closing date: 07 Nov 2025	3000 words plus figures and refs	AI allowed
Outcomes assessed:
Written work	Microbiology Fermented food product proposal Written research development proposal for fermented food product	15%	Week 13 Due date: 07 Nov 2025 at 23:59 Closing date: 14 Nov 2025	Six A4 pages of text (ca 3000 words)	AI allowed
Outcomes assessed:
= hurdle task ? = group assignment ?

Assessment summary

Further information on all these tasks is available on the canvas page. Your mark for all group tasks is determined by academics in the course and will be moderated by peer-evaluated performance feedback documented in the reflection task. Final exam is purely individual asessment.

Product Proposal Pitch. Students will work in groups to produce a written and oral presentation based on their planned project work. You will outline a pilot project aimed to produce a new food product and present the research proposal. This product proposal pitch is marked as a separate assessment task (10%) but directly related to the written proposal (below). Assessment of the group proposal pitch is by both peers and academics with each students marks moderated by individual performance.

Product development proposal (written report). This task builds on the proposal pitch (see above), but is marked separately (35%). Students continue to work in their groups to produce a new food product development proposal. The proposal should be based on development of a new food that can either deliver health benefits via mechanisms that are dependent on microorganisms, or is able to be marketed as part of a healthy diet. The product development proposal requires your team to address questions that are specific to food science, nutrition, and microbiology. You also need to collectively consider requirements for gaining regulatory approval to market a new food product. Assessment of the group report is by academics and with each students mark moderated by individual performance.

Multimedia presentation. Students will work in groups to produce short audio-visual presentation explaining an aspect of the food system of your choice. This chosen aspect should be relevant to how your new food product is placed within the food system (e.g. its health impact, sustainability, cultural significance etc). Groups will submit a multimedia file (movie or narrated slide show) that is less than 10 minutes in duration. Assessment will be by peer assessment as well as academic review. Each students mark moderated by individual performance.

Group work reflection. This task is ongoing through the semester and has five components. (1) Each week we expect your group to be assigning action tasks to each member and recording team progress in a simple log. Academics will monitor the quality of meeting logs throughout semester and will follow up performance issues by interview as necessary. (2) After the project pitches you will provide brief constructive feedback to other members of your group in week 7. (3) Your group will agree a mark for the project pitches of other groups and provide feedback and a mark justification in week 7. (4) Your group will will agree a mark for the multimedia presentations and provide feedback and mark justification in week 12. (5) Your groups log of team meetings and an individual reflection essay are submitted together at the conclusion of the project. Each student receives an individual mark for this task (10%) and the individual performance modifier for the group tasks is based on these records and interviews. Assessment is by academics.

Final Exam. A 2 hour individual exam with multiple choice and short-answer questions. The final exam assessment is compulsory and failure to attend, attempt, or submit will result in the award of an AF grade. If a second replacement exam is required, this exam may be delivered via an alternative assessment method, such as a viva voce (oral exam). The alternative assessment will meet the same learning outcomes as the original exam. The format of the alternative assessment will be determined by the unit coordinator.

Assessment criteria

Assessment grading

The University awards common result grades, set out in the Coursework Policy 2021 (Schedule 1).

As a general guide, a high distinction indicates work of an exceptional standard, a distinction a very high standard, a credit a good standard, and a pass an acceptable standard.

Result name	Mark range	Description
High distinction	85 - 100	At HD level, you achieve the unit learning outcomes to an exceptional standard. A ‘High Distinction’ reflects your exceptional ability to apply comprehensive knowledge, analytical, communication, and collaborative skills in diverse contexts to synthesise multiple advanced insights and produce original solutions for highly complex problems.
Distinction	75 - 84	At D level, you achieve the unit learning outcomes to an excellent standard. A ‘Distinction’ reflects your excellent ability to apply well-developed knowledge, analytical, communication, and collaborative skills in diverse contexts to synthesise multiple insights to produce original solutions for complex problems.
Credit	65 - 74	At CR level, you achieve the unit learning outcomes to a good standard. A ‘Credit’ reflects your ability to apply broad knowledge, analytical, communication, and collaborative skills in a variety of contexts to synthesise insights and produce adequate solutions for routine problems.
Pass	50 - 64	At PS level, you achieve the unit learning outcomes to a proficient standard. A ‘Pass’ reflects your ability to apply threshold knowledge, analytical, communication, and collaborative skills in some but not all contexts to combine insights and produce basic solutions for routine problems.
Fail	0 - 49	When you don’t meet the learning outcomes of the unit to a satisfactory standard.

For more information see sydney.edu.au/students/guide-to-grades.

For more information see guide to grades.

Use of generative artificial intelligence (AI)

You can use generative AI tools for open assessments. Restrictions on AI use apply to secure, supervised assessments used to confirm if students have met specific learning outcomes.

Refer to the assessment table above to see if AI is allowed, for assessments in this unit and check Canvas for full instructions on assessment tasks and AI use.

If you use AI, you must always acknowledge it. Misusing AI may lead to a breach of the Academic Integrity Policy.

Visit the Current Students website for more information on AI in assessments, including details on how to acknowledge its use.

Late submission

In accordance with University policy, these penalties apply when written work is submitted after 11:59pm on the due date:

Deduction of 5% of the maximum mark for each calendar day after the due date.
After ten calendar days late, a mark of zero will be awarded.

This unit has an exception to the standard University policy or supplementary information has been provided by the unit coordinator. This information is displayed below:

Penalties for late submission will apply.

Academic integrity

The University expects students to act ethically and honestly and will treat all allegations of academic integrity breaches seriously.

Our website provides information on academic integrity and the resources available to all students. This includes advice on how to avoid common breaches of academic integrity. Ensure that you have completed the Academic Honesty Education Module (AHEM) which is mandatory for all commencing coursework students

Penalties for serious breaches can significantly impact your studies and your career after graduation. It is important that you speak with your unit coordinator if you need help with completing assessments.

Visit the Current Students website for more information on AI in assessments, including details on how to acknowledge its use.

Learning support

Simple extensions

If you encounter a problem submitting your work on time, you may be able to apply for an extension of five calendar days through a simple extension.  The application process will be different depending on the type of assessment and extensions cannot be granted for some assessment types like exams.

Special consideration

If exceptional circumstances mean you can’t complete an assessment, you need consideration for a longer period of time, or if you have essential commitments which impact your performance in an assessment, you may be eligible for special consideration or special arrangements.

Special consideration applications will not be affected by a simple extension application.

Using AI responsibly

Co-created with students, AI in Education includes lots of helpful examples of how students use generative AI tools to support their learning. It explains how generative AI works, the different tools available and how to use them responsibly and productively.

Support for students

The Support for Students Policy reflects the University’s commitment to supporting students in their academic journey and making the University safe for students. It is important that you read and understand this policy so that you are familiar with the range of support services available to you and understand how to engage with them.

The University uses email as its primary source of communication with students who need support under the Support for Students Policy. Make sure you check your University email regularly and respond to any communications received from the University.

Learning resources and detailed information about weekly assessment and learning activities can be accessed via Canvas. It is essential that you visit your unit of study Canvas site to ensure you are up to date with all of your tasks.

If you are having difficulties completing your studies, or are feeling unsure about your progress, we are here to help. You can access the support services offered by the University at any time:

Support and Services (including health and wellbeing services, financial support and learning support)
Course planning and administration
Meet with an Academic Adviser

Weekly schedule

WK	Topic	Learning activity
Week 01	Bringing disciplinary knowledge to a multidisciplinary food system project	Workshop (2 hr)
Week 02	Food, diet and microbes	Lecture (1 hr)
Week 02	Teamwork training exercise	Workshop (2 hr)
Week 03	Microbe physiology and beneficial metabolites	Lecture (1 hr)
Week 03	Team work on project - Food & Nutrient associations in health.	Workshop (2 hr)
Week 04	Fermented foods 1	Lecture (1 hr)
	Team work on project - Microbiome associations with health outcomes	Workshop (2 hr)
	Kombucha production - experimental plan and design	Science laboratory (3 hr)
Week 05	Fermented foods 2	Lecture (1 hr)
	Team work on project - Safety and food production	Workshop (2 hr)
	Kombucha experiment - media preparation and set up	Science laboratory (3 hr)
Week 06	Prebiotics, Probiotics and Postbiotics for gut health	Lecture (1 hr)
	Kombucha experiment - sample analysis and tutorial.	Science laboratory (3 hr)
	Product proposal pitch presentations	Presentation (3 hr)
Week 07	The gut microbiome	Lecture (1 hr)
	The food system: Industry regulation and Stakeholders	Workshop (2 hr)
	Kombucha experiment - microbial community	Science laboratory (3 hr)
Week 08	Food safety - toxins and allergens	Lecture (1 hr)
	Team work on project - peer assessment and feedback on product pitches	Workshop (2 hr)
	Kombucha experiment - discussion on microbial analysis; metabolite analysis	Science laboratory (3 hr)
Week 09	Food safety and microbes - infection	Lecture (1 hr)
Week 09	Team work on project - storyboard for multimedia	Workshop (2 hr)
Week 10	Team work on project	Independent study (2 hr)
Week 11	Food safety and microbes - source tracking	Lecture (1 hr)
Week 11	Assessment preparation in groups	Independent study (2 hr)
Week 12	Course review	Lecture and tutorial (1 hr)
	Assessment preparation in groups	Independent study (2 hr)
	Food system multimedia presentations	Presentation (3 hr)

Attendance and class requirements

A minimum of 80% Attendance at the group workshop sessions on Thursdays and the Laboratory sessions on Fridays is required to meet the learning outcomes of this unit.

Study commitment

Typically, there is a minimum expectation of 1.5-2 hours of student effort per week per credit point for units of study offered over a full semester. For a 6 credit point unit, this equates to roughly 120-150 hours of student effort in total.

Learning outcomes

Learning outcomes are what students know, understand and are able to do on completion of a unit of study. They are aligned with the University's graduate qualities and are assessed as part of the curriculum.

Outcomes
Graduate qualities

At the completion of this unit, you should be able to:

LO1. Identify and define human health challenges related to the food system from an interdisciplinary context.
LO2. Apply microbiology disciplinary knowledge to definition of problems in food product development, nutrition and public health.
LO3. Propose and formulate a strategy for the food industry to develop new food products that have positive impact on public health.
LO4. Analyse interdisciplinary data using modern information technology and digital skills.
LO5. Critically evaluate and integrate outcomes to make justified recommendations regarding the project objectives.
LO6. Demonstrate the capacity to manage challenges, both individually and in teams, composed of diverse cultural and disciplinary backgrounds.
LO7. Communicate project outcomes effectively to a broad audience.

Graduate qualities

The graduate qualities are the qualities and skills that all University of Sydney graduates must demonstrate on successful completion of an award course. As a future Sydney graduate, the set of qualities have been designed to equip you for the contemporary world.

GQ1	Depth of disciplinary expertise Deep disciplinary expertise is the ability to integrate and rigorously apply knowledge, understanding and skills of a recognised discipline defined by scholarly activity, as well as familiarity with evolving practice of the discipline.
GQ2	Critical thinking and problem solving Critical thinking and problem solving are the questioning of ideas, evidence and assumptions in order to propose and evaluate hypotheses or alternative arguments before formulating a conclusion or a solution to an identified problem.
GQ3	Oral and written communication Effective communication, in both oral and written form, is the clear exchange of meaning in a manner that is appropriate to audience and context.
GQ4	Information and digital literacy Information and digital literacy is the ability to locate, interpret, evaluate, manage, adapt, integrate, create and convey information using appropriate resources, tools and strategies.
GQ5	Inventiveness Generating novel ideas and solutions.
GQ6	Cultural competence Cultural Competence is the ability to actively, ethically, respectfully, and successfully engage across and between cultures. In the Australian context, this includes and celebrates Aboriginal and Torres Strait Islander cultures, knowledge systems, and a mature understanding of contemporary issues.
GQ7	Interdisciplinary effectiveness Interdisciplinary effectiveness is the integration and synthesis of multiple viewpoints and practices, working effectively across disciplinary boundaries.
GQ8	Integrated professional, ethical, and personal identity An integrated professional, ethical and personal identity is understanding the interaction between one’s personal and professional selves in an ethical context.
GQ9	Influence Engaging others in a process, idea or vision.

Outcome map

Learning outcomes	Graduate qualities
Learning outcomes

Responding to student feedback

This section outlines changes made to this unit following staff and student reviews.

In 2024 was the first time the project had run in conjunction with the new food product development. An issue that arose was that the NUTM and MICR students did not have the same access to the food science laboratory and consequently some food development projects did not have enough microbiology. To address this in 2025, the basic structure has remained the same but the microbiology students will do their own food product development proposal based on a fermented food. The interdisciplinary task has been separated as a literature-based review task only that focuses on identifying evidence of health benefits or risks from a food product category. These changes respond to student feedback that microbiology and nutrition did not have enough opportunity to engage in the product development aspect.

Additional information

MICR3888 is an interdisciplinary project unit done in collaboration with FOOD3888 and NUTM3888.

There are TWO CANVAS SITES

The MICR3888 Canvas site includes all microbiology discipline specific content and assessment (50% of course). This material (lecture notes/recordings, practical notes, and assignment portal for product research development proposal.

The NUTM/FOOD/MICR project 2 canvas site includes all interdisciplinary material related to the other 50% of the course. These aspects are all done as part of interdisciplinary groups. This canvas site includes guidelines and submission portals for the multimedia task (15%), the systematic review (25%), and the reflection task (10%). The canvas site also has workshop material and recommended reading related to the interdisciplianry work.

Disclaimer

The University reserves the right to amend units of study or no longer offer certain units, including where there are low enrolment numbers.

To help you understand common terms that we use at the University, we offer an online glossary.

Current students

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Assessment grading

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Disclaimer

On this page

Useful links

MICR3888: Microbiology Interdisciplinary Project

Semester 2, 2025 [Normal day] - Camperdown/Darlington, Sydney

Overview

Overview

Unit details and rules

Teaching staff

Assessment

Assessment

Assessment summary

Assessment criteria

Assessment grading

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

Weekly schedule

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Responding to student feedback

Additional information

Additional information

Disclaimer

On this page

Useful links