Microbiology & Parasitology PHLT 1204

Course description:

This course covers the general study of microbiology and its relevance to nutrition. Topics covered; introduction to microbiology including history and its need in nutrition, general principals of microbial concepts including  terminology, host parasite relationship and normal flora, pathogenicity of microorganisms, principals of infectious disease, bacterial structure and classification, bacterial growth, metabolism and its genetics, important pathogenic bacteria and mechanisms of disease production, fungi, protozoa and helminthes, and virology. Also, antiseptics, antibiotics, disinfectant and sterilization techniques will be covered and immunology is offered in order to prepare the students for better understanding of drug pharmacokinetics and disease processes.

Course Aims:

  • Gives the students the sufficient information about the life of microorganisms and its relation with our life. 
  • Introduces the students to the application of microbiology in different fields of nutrtion. 
  • Study of infections and identification of the responsible microbes.

Course outcomes:

Upon successful completion of this course students will be able to:  
  • Identify and recognize the various forms of bacteria and fungi morphologically – hence a selection of illustration with different microbes as regards staining, growth requirements, isolation and cultivation.
  • Demonstrate biochemical reactions and phase of growth of bacteria in various environments.
  •  Apply basic knowledge on microbes to develop fully of information available so as to understand infections and contamination of tissue/system and materials respectively.
  • Select microorganisms which show antibiotic activity and fully characterize for further studies and development.
  • Detect such substances either of natural or synthetic sources as antimicrobial agents and to clarify their respective preservative, antiseptics, antibiotics or disinfectant.
  • Recognize immune response, immunological products and various levels of body responses to infection.
  • Identify basic information on fungi, protozoa and helminthes, and virology.
  • Recognize probiotics.