This course provides an introduction of bacteriology, virology, mycology and immunology.
- On satisfying the requirements of this course, students will have the knowledge and skills to:
- 1. Describe diversity of microorganisms, bacterial cell structure and function, microbial growth and metabolism, and the ways to control their growth by physical and chemical means
- 2. Explain the basic genetic systems of bacteria, bacteriophage and plasmids.
- 3. . Explain the role of microorganisms in food production and preservation, and their ability to cause food-borne infections
- 4. Demonstrate practical skills in fundamental microbiological techniques.
- 5. Systematically apply the scientific method of investigation and hypothesis testing including the development of theoretical and practical skills in the design and execution of experiments as well as the development of oral and writing skills necessary for the effective communication of experimental results.
Books for this Course
- Mohamed Isak's Notes of Microbiology