CALS Farm and Industry Short Course Program: Farm Microbiology

Syllabus for Spring Term, 2006

This one-credit course covers the biology of microorganisms and their involvement in agriculture, food science, infectious disease and technology. Included are an introduction to cellular biology and discussions of bacteria, molds and viruses. Laboratories introduce basic techniques of microbiology for observation, growth and identification of microorganisms.

Instructor for the course is John Lindquist:
    Office: 20A Old Biochemistry
    Open Office Hours: Mondays and Wednesdays 1:00-3:30 PM
    E-mail: [email protected]

Grading System: 100 points for attendance; 5 points deducted for each session missed. Additional 100 points divided between mid-term and final exams.

Lectures meet Mondays and Wednesdays in 351 Moore Hall at 4:35.
Laboratories meet Tuesdays in 20 Old Biochemistry from 3:30 to 5:30.


1 Mon., Feb. 11 Lecture 1: Introduction to microbiology – including the major groups of microorganisms and a brief rundown of diseases that made headlines in recent years.
Tues., Feb. 12 LAB I: General laboratory procedures – plating and staining.
Wed., Feb. 13 Lecture 2: Introduction to microbiology (concluded).
2 Mon., Feb. 18 Lecture 3: Bacteria – structure and genetics.
Tues., Feb. 19 LAB II: Smear-making, gram-staining and bacterial quantitation.
Wed., Feb. 20 Lecture 4: Bacteria – physiology and nutrition.
3 Mon., Feb. 25 Lecture 5: Bacteria – growth and control of growth.
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: Cycling of the elements and biodegradation – with special reference to soil and rumen microbiology.
4 Mon., Mar. 4 Lecture 7: Cycling of the elements and biodegradation (concluded). Mid-term Quiz.
Tues., Mar. 5 LAB IV: Further analysis of antibiotic experiments plus effectiveness of heat treatments.
Wed., Mar. 6 Lecture 8: Food microbiology.
5 Mon., Mar. 11 Lecture 9: Food microbiology (continued).
Tues., Mar. 12 LAB V: Microbiology of milk including a mass production of real yogurt!
Wed., Mar. 13 Lecture 10: Food microbiology (concluded). Microbial diseases.
6 Mon., Mar. 18 Lecture 11: Microbial diseases (concluded).
 Tues., Mar. 19  LAB VI: Wrap-up and consumption of the yogurt experiment.
Wed., Mar. 20 Lecture 12: Microbiology of water and wastewater (as time permits).
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.

Page last modified on
1/9/06 at 9:30 PM, CST.
John Lindquist, Dept. of Bacteriology,
University of Wisconsin – Madison