Fall semester.  See class schedule for times, days, and locations.

Dr. Dan O’Sullivan

This course is intended primarily for undergraduates who require a basic knowledge of microbiology and how it impacts their everyday life. It will serve as a broad introduction to the diverse world of bacteria, fungi and viruses; their role as agents of human diseases (from flesh eating bacteria to AIDS) and how humans fight back; their roles in food spoilage, food borne diseases and how to control them; their beneficial roles in food preservation, health promotion (probiotics), preventing plant diseases, food/drug production (biotechnology), cleaning up oil spills (bioremediation). The course will also introduce the student to the basics of genetic engineering and its present and future potential role in food, agriculture and medicine.

By the end of this course students should have: 1) knowledge of the diversity of microorganisms which are all around (and inside) them; 2) some knowledge on how microbes grow and multiply; 3) knowledge of the major disease causing microorganisms; 4) knowledge on how to protect themselves from contacting disease; 5) knowledge of health promoting bacteria; 6) knowledge of industrially beneficial bacteria; 7) some understanding of genetic engineering and how it is impacting the world in which we live.

Introduction to Microbiology
John and Catherine Ingraham
2th Edition 2000

Microbiology Laboratory
George Wistreich
2nd Edition 2003

15% first mid-term exam, (  75 points)
20% second mid-term exam (100 points)
30% final exam, (150 points)
10% lecture quizzes (  50 points)
25% laboratory, (125 points)
Total: 500 points

Exam Format: multiple choice, short answer, application, evaluation, laboratory practical exam.