Course Description
This course provides an introduction to general microbiology, and includes the following topics: diversity of microorganisms; evolutionary and taxonomy of microorganisms; microbial cell structure and function; microbial growth and metabolism; microbial genetics; microorganisms in their natural environment; control of microorganisms; studying microbial groups; food microbiology; industrial microbiology; agricultural microbiology; and environmental microbiology.
Practical content
The practical portion of this course involves the following topics: various sterilization methods; preparation of different media; collection and isolation of micro-organisms from different environments; purification of microorganisms; identification of different forms of microorganisms; study the growth curve of microorganisms and their nutritional needs; and the importance of micro-organisms in various industries.
Course Objectives & Outcomes
At the end of this course, the student will be able to:
- Identify the history and taxonomy of microorganisms.
- Identify and distinguish between different microorganisms.
- Isolate microorganisms and grow them in artificial media.
- Recognise the importance of microorganisms in industrial, medical, food, and agricultural industries.
- Understand physical and chemical methods to control pathogenic microorganisms.
- Specify the applications of microorganisms in biotechnology.
References
1- Stuart Hogg (2005). Essential microbiology, published by John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester,ISBN : 978-1-118-52726-9
2- Brock(2013). Biology of Microorganisms (15th edition). This book is also suitable to support second and third year microbiology courses.ISBN-10: 0134261925; ISBN-13: 978-0134261928
3- Gerard J Tortora; Berdell R. Funke and Christine L. Case. Microbiology: An Introduction, 12th edition. Published by Pearson Inc. ISBN 978-0-92915-0.
Course ID: MICRO 307
Credit hours | Theory | Practical | Laboratory | Lecture | Studio | Contact hours | Pre-requisite | 3 | 2 | 2 | 4 | BIOL 204 |
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