This course surveys the microbial world; with an emphasis on bacteria and viruses. The student will gain an understanding of how the study of microorganisms has paved the way for important advances in human health; agriculture; and food science. Major topic areas include structure/function; metabolism; genetics; biotechnology; and host-parasite relationships. The laboratory offers experience in aseptic handling of bacterial cultures as well as applications of classical and modern techniques for microbial identification and characterization. Three lectures and one three-hour laboratory.
Corequisites