This one-credit course covers the biology of microorganisms and the basis of their involvement in agriculture, food science, infectious disease and technology. Included are an introduction to cellular biology and discussions of bacteria, fungi and viruses. Laboratories introduce the basic techniques of microbiology for observation, growth and identification of microorganisms.
Lectures meet Mondays and Wednesdays in 121 Babcock Hall at 4:35 PM.
Laboratories meet Tuesdays in 22 Fred Hall from 3:30 to 5:15 PM.
Instructor for the course is John Lindquist:
Office: 22A Fred Hall
Open Office Hours: Mondays and Wednesdays 1:00-3:30 PM
E-mail: [email protected]
|1||Mon., Feb. 11||Lecture 1: Introduction to microbiology.|
|Tues., Feb. 12||LAB I: General laboratory procedures – plating and staining.|
|Wed., Feb. 13||Lecture 2: Overview of eucaryotic microorganisms.|
|2||Mon., Feb. 18||Lecture 3: Overview of procaryotic microorganisms.|
|Tues., Feb. 19||LAB II: Smear-making, gram-staining and bacterial quantitation.|
|Wed., Feb. 20||Lecture 4: Overview of procaryotes, concluded.|
|3||Mon., Feb. 25||Lecture 5: General overview of nutrition and metabolism – especially regarding carbon and energy sources.|
|Tues., Feb. 26||LAB III: Antibiotics – production by microorganisms, the testing of organisms regarding their resistance and sensitivity, and how resistant mutants arise.|
|Wed., Feb. 27||Lecture 6: Growth of microorganisms and the control of their growth (including use of antibiotics).|
|4||Mon., Mar. 4||Lecture 7: Microbial cycling of the elements (C, O, N, S) with special reference to soil and agriculture.|
|Tues., Mar. 5||LAB IV: Further analysis of antibiotic experiments plus effectiveness of two heat treatments.|
|Wed., Mar. 6||Lecture 8: Microbial diseases: General overview and examples that concern humans, animals and plants. Mid-term Quiz.|
|5||Mon., Mar. 11||Lecture 9: Microbial diseases, concluded. Water – requirements, pollution, purification.|
|Tues., Mar. 12||LAB V: Microbiology of milk including a mass production of real yogurt!|
|Wed., Mar. 13||Lecture 10: Food microbiology including the use of microorganisms in meat, vegetable and silage fermentations.|
|6||Mon., Mar. 18||Lecture 11: More food microbiology with consideration of milk fermentations.|
|Tues., Mar. 19||LAB VI: Wrap-up and consumption of the yogurt experiment.|
|Wed., Mar. 20||Lecture 12: Conclusion of food microbiology and review for exam.|
|Final Examination: Date, time and place to be determined.|
|Farm Microbiology Home Page.
CALS Farm and Industry Short Course Home Page.
Bacteriology Department Web Site.
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