BASIC MICROBIOLOGY (2/1 Credits)

Learning Outcomes:

On successful completion of this Course, students will be able to: describe the foundation concepts of Basic Microbiology; explain the basic principles of microorganisms: classification, microbial cell structure and function, metabolism, and microbial genetics; outline the role of microorganisms in disease, immunity, food industry, and industrial microbiology; apply the basic techniques of microbiology to investigate microbial activities and properties.

Topics:

1. Observing microorganism through a microscope
2. Functional Anatomy of Prokaryotic and Eukaryotic Cells
3. Microbial metabolism
4. Microbial Genetics
5. Microbial Biotechnology
6. Classification of microorganism
7. The Prokaryotes: Domains Bacteria and Archaea
8. Virus
9. Microbial Aspect in Food Industry
10. Fundamental of Microbiology
11. Microbial Growth
12. Eukaryotic Microorganism
13. Microbial Pathogenicity
14. Introduction to Microbiology: GLP and Basic Techniques
15. Serial Dilution and Plating Method
16. Biochemical Activities of Microorganisms
17. Fundamental of Microbiology
18. Microbial Growth
19. Eukaryotic Microorganism
20. Microbial Pathogenicity
21. Introduction of basic microbiology
22. Bacteria colony and cell morphology
23. Differential Staining
24. Media Preparation and serial dilution
25. Enumeration
26. Fungi microscopy observation
27. Bacteria identification: biochemical test