Course Code : ABF 105
Course Title : Microbiology
Weekly lecture and application hours of the course: 3-0
Course Description:An introductory course in General and Systematic Microbiology with special reference to microorganisms of interest toAgricultural and Food Sciences and Biotechnology. It covers the following topics: Definition and contents of Microbiology. History of microbialdevelopments. Cellular structure and evolution. The role of microbes in our lives: positive and negative aspects
The prokaryotes: Structure and function of bacterial cell. Cell division and multiplication. Bacterial taxonomy and Systematics.
Major groups of bacteria: Cyanobacteria, Nitrifying bacteria, Sulphur and iron oxidizing bacteria, Methanotrophs, Sulphur reducing bacteria,Acetogenic bacteria, Nitrogen fixing bacteria, Hydrogen oxidizing bacteria, Hallophillic bacteria.
Introduction to Virology: Viruses and their characteristics and classification.
The eukaryotic microorganisms: Eukaryotic algae and Protozoa (Protista).
The Fungi: General characteristics, anastomosis and mycelial pseudo tissues. Fungal reproduction. Classification of fungi Yeasts. The courseincludes lectures and laboratory exercises.
Textbooks and supplementary books:
Microbiology: An Introduction, 12th Edition Authors: Gerard J. Tortora, Berdell R. Funke and Christine L. Case
Class Participation 10%,
Mid-term Examination 30%,
Final Examination 50%,