MICROBIOLOGY

MCB 401 is a course that will help student appreciate the relevance of microorganisms in the production of some useful human products. This course will describe microorganisms of industrial importance as a factory in miniature. The initial fear that most students have that microorganisms can only cause sicknesses and diseases will be dispelled. The isolation, identification and conditions under which microorganisms can produce various products will be studied.

Historical perspective in pharmaceutical microbiology, different types of chemotherapeutic agents and antibiotics, chemistry and synthesis of antimicrobial agents, mode of assay of antimicrobial agents, concept of antibiotic sensitivity and resistance, quality control of pharmaceutical products and principle underlining phenol coefficients.

This course will x-ray the use of microorganisms as reagents in qualitative and quantitative analysis. The measurement of microbial responses in assays and interpretation of results will be highlighted in this course. The issue of plant sanitation, quality control and microbiological standards and specifications will also be discussed.

Basic concept of Immunology. Antigens and antigenic determinants. Antibodies. Structures and classification of immunoglobulins/antibodies. Antigen and antibody reactions. Innate and Acquired Immunity. Immune response. Hypersensitivity reactions. Autoimmune diseases. Immunodeficiency diseases. Introduction to transplantation immunology. The practicals will include laboratory exercise in modern techniques in immunology and immunochemistry.

This course is about the occurrence and interactions of microorganisms with food; Intrinsic and extrinsic parameter of foods that affect microbial growth; Methods of detecting the presence of microbes in foods; Milk, meat, and water microbiology; Effects of microbial growth on food-fermentation; Spoilage and food-borne diseases; Food sanitation and microbiological food quality control; Biological hazards in food other than food poisoning bacteria; Food-borne viruses; Mycotoxins; Cestodes, Nematodes, Tremalodes, Ciguatea poisoning and other fishes; Microbial indicators of food; Sanitary quality (coliform bacteria, Enterococci).

Nature of aquatic environment; Microbiology of water supply; Microbial flora of surface and ground waters; Water treatment, water supply and public health. Conventional and advanced water treatment in hot climates and the use of waste water in agricultural irrigation, fish culture, industry and for municipal purpose; Sewage and sewage disposal in hot climates; Microbial aspect of water management; Eutrophication and bioremediation. Evolution, ecology and diversity of marine environment; Origin of life in the sea and the evolutionary patterns suggested by the marine fossils beds; Major marine environment such as coral reefs, the deep sea floor, hydrothermal vents, the open ocean and rotated zones; Diversity of plants and animals in each environment and the adaptations they have to vastly different conditions.