Course Details

• Credit: 3
• Semester: 2
• Prerequisite: IMK103 Introduction to Food Science and Technology (pass)
  

Synopsis

This course begins with an overview and history of microbiology. Topics discussed include prokaryotic and eukaryotic structure & function, criteria used in classification, physiology of microorganisms (including reproduction, growth and metabolism), genetics (classical and molecular), physical and chemical control of microorganisms. The laboratory component of this course will cover techniques of microbiology such as microscopy, various culture techniques, isolation, identification, and enumeration.

Course Objective

This course is designed to expose undergraduates to the fundamental aspects of microbiology and basic techniques for handling microorganisms.

Course Content

Lectures:
 ➤ Chapter 1: The History and Scope of Microbiology
 ➤ Chapter 2: Introduction to Various Groups of Microorganisms
 ➤ Chapter 3: Eukaryotic & Prokaryotic Cell Structure and Function
 ➤ Chapter 4: Microbial Growth and Control of Microorganism by Physical and Chemical Agents
 ➤ Chapter 5: Microbial Metabolism, Microbial Energy Release and Conservation
 ➤ Chapter 6: Microbial Genetics
 ➤ Chapter 7: Introduction to Fungi
 ➤ Chapter 8: Introduction to Viruses
 ➤ Chapter 9: Bacterial Evolution, Taxonomy & Diversity

Lab Practicals:
 ➤ Lab 1: Introduction to Microbiology Lab Instrumentation
 ➤ Lab 2: Examining Microbes
 ➤ Lab 3: Staining Techniques
 ➤ Lab 4: Media Preparation
 ➤ Lab 5: Types of Media
 ➤ Lab 6: Culturing Techniques
 ➤ Lab 7: Serial Dilution
 ➤ Lab 8: Bacterial Growth Curve
 ➤ Lab 9: Biochemical Tests
 ➤ Lab 10: Antimicrobial Activity of Herbs
 ➤ Lab 11: Fungal Microbiology
 ➤ Lab 12: Yeast Microbiology

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the mechanism of microbial biochemistry, physiology, metabolism and genetics.
2. Describe the mechanism of growth, control and prevention of microorganisms.
3. Implement methods for the cultivation, isolation and identification of microorganisms.
4. Describe verbally and written regarding the principles, theories and basic methods of food microbiology.