Introduction to Microbiology

This course provides students with an understanding of the fundamental principles of microbiology, focusing on the study of microorganisms such as bacteria, viruses, fungi, and protozoa. The course covers microbial structure, function, growth, metabolism, and genetics, as well as the role of microorganisms in health, disease, food production, and environmental processes. Students will explore the relationship between microorganisms and humans, with an emphasis on food safety, infectious diseases, and biotechnology. Laboratory sessions will complement theoretical knowledge, allowing students to develop practical skills in microbial identification, culture techniques, and sterilization methods.

Upon successful completion of this course, students will be able to:

• Understanding Microbial Structure and Function: Students will gain a comprehensive understanding of the structure, classification, and physiology of microorganisms, including bacteria, viruses, fungi, and protozoa.
• Exploring the Role of Microorganisms in Health and Disease: Learn how microorganisms contribute to human health and disease, with a focus on infectious diseases, the human microbiome, and antimicrobial strategies used in medicine and food safety.
• Applying Microbiology to Food Safety and Biotechnology: Gain insights into the role of microorganisms in food production, preservation, and spoilage, as well as their applications in biotechnology, fermentation, and bioremediation.
• Developing Laboratory Skills in Microbiology: Develop practical skills in microbiology through laboratory exercises, including techniques for culturing, identifying, and controlling microbial growth, as well as understanding the principles of sterilization and disinfection.

These outcomes aim to provide students with foundational knowledge in microbiology, preparing them for careers in food science, nutrition, healthcare, and biotechnology, where the study of microorganisms is essential for ensuring health and safety.