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The Microbiome and the Environment


Microorganisms are Earth’s oldest life forms and have come to inhabit virtually every location on the planet. Recent advances in technology have enabled researchers to dissect how microorganisms interact with their surroundings. These investigations reveal that microorganisms exist in complex communities commonly referred to as “the microbiome.”

These microbial communities have been found to be integral to many processes, including human and animal health, and environmental nutrient cycling. In light of our growing appreciation of the importance of the microbiome, ACS Publications is hosting a three-part webinar series focusing on it with sessions on:

• The Microbiome and the Environment
• Microbiome Technologies
• The Microbiome in Health and Disease

This first webinar in the series, The Microbiome and the Environment, will provide an overview of the role microorganisms play in both natural and engineered environments. The speakers will put particular focus on the importance of microorganisms in the urban water cycle and how molecular biology is providing insights into the complex microbial communities of wastewater treatment plants and the spread of antibiotic-resistant genes.

Key Learning Objectives

• Identify where the microbiome is playing an important role in the environment.
• Describe the role of the microbiome in the urban water cycle.
• Explain how to study the microbiome of wastewater treatment plants.

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Overview


Title: The Microbiome and the Environment

Date: Tuesday, July 26, 2016

Time: 9:00 a.m. EDT, 8:00 a.m. CDT, 6:00 a.m. PDT

Duration: 60 minutes including Q&A

Speakers

Lutgarde Raskin
Altarum/ERIM Russell O'Neal Professor of Environmental Engineering
The University of Michigan

Tong Zhang
Professor in the Environmental Biotechnology Laboratory;
Department of Civil Engineering
The University of Hong Kong

Moderator: Ariel Grostern
Managing Editor
Environmental Science & Technology, Environmental Science & Technology Letters, and Journal of Agriculture and Food Chemistry