Course Details

• Credit: 3
• Semester: 2
• Prerequisite: none
  

Synopsis

The course begins with an introduction to the field and history of microbiology. Topics to be discussed include the structure and function of prokaryotic and eukaryotic cells, microbial classification, physiology, genetics, microbial control by physical and chemical methods. Practical components include microscopy, culturing techniques, isolation, microbial identification and calculation.

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: History and Scope of Microbiology
 ➤ Chapter 2: Prokaryotic Cell: Structure and Function
 ➤ Chapter 3: Eukaryotic Cell: Structure and Function
 ➤ Chapter 4: Microbial Nutrition
 ➤ Chapter 5: Microbial Growth
 ➤ Chapter 6: Microbial Control by Physical and Chemical Agents
 ➤ Chapter 7: Microbial Metabolism
 ➤ Chapter 8: Virus
 ➤ Chapter 9: Microbial Genetics
 ➤ Chapter 10: Bacterial Evolution, Taxonomy & Diversity
 ➤ Chapter 11: Introduction to Yeast and Mould in Food
 ➤ Chapter 12: Immunity and Diseases by Microorganism

Lab Practicals:
 ➤ Lab 1: Microscopy, Gram staining, Size Measurement and Morphology
 ➤ Lab 2: Preparation and Sterilization of Various Media, Microbial Culture & Aseptic Techniques
 ➤ Lab 3: Serial dilution, Biochemical Test and Antimicrobial Activity
 

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the structure and function of cells, metabolism, and genetics of various types of microorganisms
2. Implement methods for culturing, isolation, and identification of microorganisms.
3. Describe the mechanisms of growth, control and prevention of microorganisms.