Peneraju FST 10 Tahun Yang Cemerlang
Stowell School
Bukit Mertajam
FACULTY OF SCIENCE & TECHNOLOGY
BACHELOR OF SCIENCE WITH HONOURS
(FOOD BIOTECHNOLOGY)
MICROBIOLOGY
SBS2012
Course Title
Course Code
:
:
Course Status
Credit Hours
: WP
: 2
: IV
Semester
Course
Prerequisite(s)
Lecturers
: Nil
: Prof. Dr. Abdul Jalil bin Abdul Kader
Dr. Hanina bt. Mohd Noor
1. Course Description
Microbiology is an introduction to the physiology, genetics,
biochemistry, and diversity of microorganisms.
The subject will be approached as both a basic biological
science that studies the molecular and biochemical
processes of bacterial cells and viruses, and as an applied
science that examines the involvement of microorganisms
in human disease and in the workings of ecosystems, and
industrial processes.
Topics will include the structure and anatomy of bacterial
cells, viruses, and fungi, microbial growth and diversity,
the genetic basis of growth and development, pathogens
that cause disease in animals and plants, clinical
microbiology, biotechnological applications of microbes,
and microorganisms that interact with the environment.
2. Course Objectives
At the end of the course students would be able to:
a) identify several major areas in microbiology which
include bacteria, viruses, fungi, clinical microbiology,
and environmental and applied microbiology.
b) explain the basic biology, diversity in types, and
survival strategies of microorganisms.
c) describe the involvement of microorganisms in
diseases as well as in the workings of ecosystems or
environment, and industrial process.
3. Student Learning Outcomes
Upon successful completion of this course students should have the
abiltiy to:
1. identify several major areas in microbiology which include bacteria,
viruses, fungi, clinical microbiology, and environmental and applied
microbiology
2. explain the basic biology, diversity in types, and survival strategies of
microorganisms
3. describe the involvement of microorganisms in diseases as well as in
the workings of ecosystems or environment, and industrial process
4. describe the fundamental concepts of microbiology and differentiate
the characteristics of bacteria, fungi and virus.
5. explain the role of microorganisms in the environment and their
applications in industry.
6. demonstrate the principles of bacteria and viruses as an essential
tools in biotechnology .
4. Assessment
A. Continuous Assessment (30%)
Category
Test 1
Percentage
Assessment method
30%
Multiple choice questions (MCQ),
Short and essay questions
B. Final Examination (70%)
Final
Examination
Total
70%
Multiple choice questions (MCQ),
Short and essay questions
100%
SBS2012 MICROBIOLOGY
No.
LECURE TOPIC
hrs
INTRODUCTION
SCOPE AND HISTORY OF
MICROBIOIOGY
Historical Roots
The Germ Theory of Disease
Fields of Microbiology
CHARACTERISTICS OF PROKARYOTIC
AND EUKARYOTIC CELLS
Size, shape and arrangement, Cell wall,
and external structure, evolution by
endosymbiosis
GROWTH AND CULTURING OF
BACTERIA
Growth and cell division; Factors affecting
bacterial growth;
Sporulation; Culturing bacteria
No.
LECURE TOPIC
hrs
ENVIRONMENTAL MICROBIOLOGY:
Water pollution; Drinking water treatment
Sewage treatment; Bioremediation
APPLIED MICROBIOLOGY
Microorganisms as food and in food
production, food spoilage, Industrial and
pharmaceutical microbiology
MICROBIAL GENETICS
The regulation of metabolism; Mutations;
Gene transfer & Genetic engineering
BACTERIA TAXONOMY
Classification and nomenclature,
Evolutionary relationships
No.
LECURE TOPIC
VIRUSES
Characteristics & Classification of viruses
10
FUNGI
Characteristics and Classification of Fungi
The Importance of fungi
11
STERILIZATION AND DISINFECTION
Chemical & Physical antimicrobial agents
12
ANTIMICROBIAL THERAPHY
Chemotherapy, sensitivity, antibacterial,
antifungal and antiviral
13
HOST-MICROBE RELATIONSHIPS AND
DISEASE PROCESS
Host-microbes relationship, Kinds of
diseases, disease process
Total
hrs
27
Course Title
Course Code
No.
: Genetic and Microbiology Practical
: SBS2031
Topic
hrs
1.
Introduction, Safety & Microscopy
Cultivation of Bacteria
3.
Staining methods and microbial morphology
4.
Isolation of bacteria by dilution techniques
Selective & Differential Media
5.
Identification of bacteria by biochemical
tests
6.
Isolation of bacteriophage from sewage
water
Examination of living microorganisms
Microscope calibration
Culture Transfer Techniques, Isolation of Pure Cultures
Aseptic technique
Preparation of smears and simple staining, Negative
staining and Gram staining, Hanging drop and motility
tests
References
1.
Black, J.G. 2005. Microbiology: Principles and
Explorations. John Wiley & Sons, Inc.
2.
Madigan, M.T. & Martinko, J.M. 2006. Brock Biology of
Microorganisms. Pearson Prentice Hall.
3.
Tortura, G.R., Funke, B.R. & Case, C.L. 2007.
Microbiology: An Introduction. Pearson International
Edition.
4.
Ingraham, J.L. & Ingraham, C.A. 2000. Introduction to
Microbiology. Brooks/Cole
