We encounter micro-organisms continually, since they exist on the surfaces we touch and on the foods we eat and drink, and even the air we breathe. In addition to the vital role of micro-organisms in disease and the environment they are also used in the manufacture of many products which we use and the foods we consume. This course aims to provide you with the knowledge and skills required to pursue a career in which you can analyse, control and explore micro-organisms in biotechnology, medicine, molecular biology, the environment and agriculture. Throughout the course you will develop your practical competence in being able to undertake experiments which not only underpin theory but also provide training in microbiological analyses, use of analytical equipment and microbiological culture techniques including computer-controlled fermenters. The course, underpinned by active research staff, will explore the molecular, cellular and genetic activities of bacteria, fungi, algae, protozoa and viruses. The applied and vocational subject expertise of the academic staff will be embedded and emphasised throughout the course to include the function of micro-organisms in disease, biotechnology, and the food and water industries. A sandwich year in an industrial or research setting, supported by a University supervisor, is an optional, yet highly recommended opportunity which will provide invaluable work experience in settings from hospital pathology, to major biotechnology companies or food production facilities. The award is technically supported by a full range of analytical equipment for the analysis of biological materials and microbial products within the new Rosalind Franklin Science Centre using state-of-the art facilities including specialised microbiology research facilities and a microbial fermentation suite.