Outline

Overview

Over the past 100 years nutrition-related chronic disease have overtaken infection diseases as the major global causes of mortality. In this unit you bring concepts and skills from microbiology to a team of students from the disciplines of Food Science and Nutrition to tackle a real-world problem - How to make foods that support health. The project choices will be topical and offer different perspectives such as: How government should make decisions regarding approval/regulation of a new food product; How to design and develop a new food product to support health, or; How the health claims and/or safety of a food product can be assessed or improved. Each of these requires knowledge from all three disciplines. In this unit, you will receive microbiology-specific training on production of fermented foods and application of microbiome tests in health care and product evaluation. You will also collaboration skills through 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 31 August 2026

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: 13 Nov 2026 at 23:59 Closing date: 20 Nov 2026	Approx 5 pages accumulated over semester	AI allowed
Outcomes assessed:
Presentation	Food Microbiology Research proposal pitch Microbiology Group presentation of a research project to develop a food product	5%	Week 06 Due date: 10 Sep 2026 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 2026 at 23:59	10 minutes	AI allowed
Outcomes assessed:
Written work	Mini-review of processed food in health Health impacts of a food product category are presented in mini-review style	25%	Week 12 Due date: 30 Oct 2026 at 23:59 Closing date: 06 Nov 2026	3000 words plus figures and refs	AI allowed
Outcomes assessed:
Written work	Food Microbiology research proposal Written research development proposal for food product involving microbes	15%	Week 13 Due date: 06 Nov 2026 at 23:59 Closing date: 13 Nov 2026	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听moderated by peer-evaluated performance feedback documented in the reflection task. Final exam is purely individual asessment.

Project Proposal Pitch.听 MICR3888 students will work in groups to present an Expression of Interest (EOI) for a research proposal听 You will submit a text summary (<300 words) and present a short talk (<2 slides and <5mins) to outline your aims for a small research project听 to produce a "food-for-health" product that involves microbes.听 Groups will also submit a description of the contribution of each team member to the submission. This product proposal pitch is marked as a separate assessment task (5%) but is directly related to the written research proposal (below).听 Assessment of the group proposal pitch is by both peers and academics with all students in the group receiving the same mark.

Food Microbiology research proposal (written report).听This task builds on the proposal pitch (see above), but is marked separately (15%). After feedback on your EOI presentation MICR3888 students continue to work in their groups to produce a research proposal plan. The research proposal is a plan to develop (or improve) a food product that can deliver health benefits via mechanisms that are dependent on microorganisms. The written submission will include a description of the contributions of each team member to the submission. Assessment of the written submission is by academics and individual student's marks may be moderated after a short oral examination to confirm contributions of each group member and assess their relative understanding of the proposal.

Multimedia presentation.听Interdisciplinary groups will work in groups of MICR, FOOD and NUTM students to produce a short audio-visual presentation explaining an aspect of the food system of your choice (15%).听 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 student's mark will be moderated by a relative performance factor derived by the group.

Mini-review on processed food in health.听Interdisciplinary groups will work in groups of MICR, FOOD and NUTM students to produce a mini-review focusing on an aspect of the relationship between processed food products and health (25%).听 Groups will submit a review article of ca 3000 words (and must be less than 5000 words) that includes an appendix describing their literature review strategy and the relative contributions of all group members (supported by your groups meeting log). Assessment of the review will be by academics. Each student's mark will be moderated by a relative performance factor derived by the group.

Group work reflection.听听This task has three main elements related to developing and assessing your skills at working in an interdisciplinary team.听 (1) Organizing, assisting and monitoring team member contributions - Each week we expect your group to be assigning action tasks to each member and recording team progress in a simple meeting minutes log. Academics will monitor the quality of meeting logs throughout semester and will follow up issues of non-contributing or disruptive team members as necessary. The groups meeting log is to be submitted with your mini-review (2) Capacity to give constructive feedback. Your group will agree a mark for the multimedia presentations of two other groups and provide feedback and mark justification to them in week 11. (3) Using their group meeting logs, feedback from/observations of other groups and their own group experience, each student submits an individual reflection essay of <500 words on how to most effectively work in teams after the conclusion of the project.听 Each student receives an individual mark for their essay (10%). Assessment is by academics.

Final Exam.听听A 2 hour individual exam with short-answer questions.听The MICR3888听final exam听assessment is a hurdle task. Failure to attend, attempt, or submit will result in the award of an AF grade. Failure to meet the exam hurdle will result in an FA grade for the unit and maximum mark for the unit of 49.听 To meet the hurdle your answers in the exam must be deemed to show you have achieved the minimum learning outcomes - students with an exam mark of >45% will be automatically considered to have met this.听 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听听(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 鈥楬igh Distinction鈥� 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 鈥楧istinction鈥� 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 鈥楥redit鈥� 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 鈥楶ass鈥� 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鈥檛 meet the learning outcomes of the unit to a satisfactory standard.

For more information see听.

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听Academic Integrity Policy.

Visit the听Current Students website听for more information on AI in assessments, including听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听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听Academic Honesty Education Module (AHEM)听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听Current Students website听for more information on AI in assessments, including听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听simple extension.鈥� 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鈥檛 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听special consideration or special arrangements.

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

Using AI responsibly

Co-created with students,听听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听reflects the University鈥檚 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	Practical (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	Practical (3 hr)
Week 06	Prebiotics, Probiotics and Postbiotics for gut health	Lecture (1 hr)
	Kombucha experiment - sample analysis and tutorial.	Practical (3 hr)
	Product proposal pitch presentations	Workshop (3 hr)
Week 07	The gut microbiome	Lecture (1 hr)
	The food system: Industry regulation and Stakeholders	Workshop (2 hr)
	Kombucha experiment - microbial community	Practical (3 hr)
Week 08	Food safety - toxins and allergens	Lecture (1 hr)
Week 08	Team work on project - peer assessment and feedback on product pitches	Workshop (2 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	Self-directed learning (2 hr)
Week 11	Food safety and microbes - source tracking	Lecture (1 hr)
Week 11	Assessment preparation in groups	Self-directed learning (2 hr)
Week 12	Course review	Lecture (1 hr)
	Assessment preparation in groups	Self-directed learning (2 hr)
	Food system multimedia presentations	Workshop (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 爆料王 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鈥檚 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. 听

There are TWO CANVAS SITES

The MICR3888 Canvas site听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听NUTM/FOOD/MICR project 2 canvas site听 includes all interdisciplinary material related to the other 50% of the course. These aspects are all done as part of interdisciplinary groups.听 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.

听

Disclaimer

Important: the 爆料王 regularly reviews units of study and reserves the right to change the units of study available annually. To stay up to date on available study options, including unit of study details and availability, refer to the relevant handbook.

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

爆料王

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, 2026 [Normal day] - Camperdown/Darlington, Sydney

Overview

Unit details and rules

Teaching staff

Assessment

Assessment summary

Assessment criteria

Assessment grading

Use of generative artificial intelligence (AI)

Late submission

Academic integrity

Learning support

Simple extensions

Special consideration

Using AI responsibly

Support for students

Weekly schedule

Attendance and class requirements

Study commitment

Learning outcomes

Graduate qualities

Outcome map

Responding to student feedback

Additional information

Disclaimer

On this page

Useful links