Tag: microbes in foods
McMurry’s spring semester is underway and classes for Biomedical Science majors continue to draw interest from students and campus leaders. The BIMS 1300 Intro to Scientific Research course is filled beyond capacity. Taught by Dr. Wilson, students will explore what science is, how scientists work, and how the methods of science influence all of society. For instance, next week students will watch a video on the design firm IDEO and explore the basic science, applied science, engineering, and design that have gone into a variety of consumer products.
Dr. Benoit is teaching BIOL 1301 Unicellular Organisms to a healthy number of students. Their semester-long project will investigate protozoans and will culminate with identification, characterization, and photomicrography of single-celled organisms. This has proven to be a very popular and interesting class for new freshmen, and sets the stage well for a degree program filled with hands-on exploration of biomedical topics.
BIOL 3410 Microbiology is also filled to capacity and BIOL 3430 Human Physiology has a healthy enrollment. Both are part of the sophomore sequence for all BIMS majors. Dr. Wilson’s Micro course will feature lab projects looking at the microbial census of student cars, microbes in fresh foods, and viruses from the soil. As always, the focus is on learning knowledge and skills by jumping into research projects – students work as scientists to learn about microbiology. Dr. Sharp’s Human Phys will use a mixture of computer sims and hands-on biometrics to explore the workings of the human body.
Also being taught this semester is BIMS 4391 Advanced Microbiology. Dr. Wilson is leading five students on a quest to isolate and identify endospore-forming bacteria that produce antibiotics. Students will then produce the product using new benchtop fermenters and characterize the antibiotic product physically and chemically. The class is also considering a jaunt down to T-Bar-M ranch for the Spring Meeting of the Texas Branch of the American Society Microbiology, which emphasizes graduate and undergraduate research. ROAD TRIP!
Another unique feature of the BIMS program is the BIMS 4000 Junior Exam course, where students take a departmental diagnostic exam over their first two years of courses to help assess their learning to this point and to help the department assess the effectiveness of its courses in teaching fundamental information. The five students signed up for the course may take this online exam as often as needed to achieve a passing grade.
Finally, several students are engaged in capstone research this semester with Drs. Benoit and Wilson. They will be ramping up the YES assay for detecting estrogen-like compounds in environmental samples of water and soil. We’ve challenged them with developing the protocols for use on campus and developing the standard curve for the assay, then begin testing on some samples from area surface and ground waters.
So, it is a busy time for a healthy program. Bright students have chosen our unique approach to education and are thriving in the hands-on environment.
Students in Dr. Wilson’s BIOL 3410 Microbiology course are taking a look at a traditional Thanksgiving dinner from a different perspective. This week, they will be evaluating the ingredients going into the feast qualitatively and quantitatively to see what microbes are found present before and after preparation. On Tuesday, they will be taking samples from raw ingredients: turkey, stuffing “stuff”, cranberries, potatoes, green beans, and other things. The samples will be tested for the presence of bacteria including enteric bacteria and staphylococci, along with performing dilutions to determine the numbers of bacteria in the fixings before dinner is prepared. Then, on Thursday there will be a Thanksgiving feast, but not before the prepared dinner is again sampled for the presence of microbes. Through this exercise, students will see the routine presence of bacteria in wholesome foods and the impact of baking and cooking on improving the wholesomeness of foods we consume. Who says science has to be boring?