Learning Outcomes
At the end of the course, students will be able to:
1. explain the basic concepts and scope of microbiology;
2. describe the layout of a microbiology laboratory, equipment and reagents in a microbiology
laboratory; and
3. discuss the theory behind basic protocols in a microbiology laboratory.
Course Contents
History of the Science of Microbiology. Classification of organisms into prokaryotes and
eukaryotes. Classification of prokaryotes into archaea and eubacteria. Anatomy and cytochemistry
of bacteria and fungi; shapes, groupings and colonial morphology of bacteria and fungi. Structure
of viruses. Sterilization and disinfection. Structure, ecology and reproduction of representative
microbial genera. Culture of micro-organisms. Isolation of micro-organisms. Isolation of bacteria,
viruses fungi (yeasts and moulds, nutrition and biochemical activities of micro-organisms.
Antigens and antibodies. Identification and economic importance of selected microbial groups.
Microbial variation and heredity. Study of laboratory equipment. Introduction to microbiology of
air food, milk, dairy products, water and soil. Staining techniques, antibiotic sensitivity tests,
serological tests, antimicrobial agents.
