Microbiology1(MIBI) Special Course Units Status Pre-requisite MIBI ...

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Feb 12, 2013 (4 years and 9 months ago)

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Microbiology
1
(MIBI)
Special

Course Units
Status
Pre-requisite
MIBI 43016 Bacterial Taxonomy, Physiology &
Biochemistry and Virology

Year 3
MIBI 43026 Microbial genetics and Bio-
informatics

MIBI 43036 Microbial Technology and
Environmental Microbiology
MIBI 43046 Food Quality Assurance, Food Safety
and Food technology
MIBI 43056 Medical Microbiology and
Immunology

MIBI 43066 Microbiological aspects in
Agriculture, Fisheries and Special topics
MIBI 43074 Microbiology Practical/Field Visits






Year 4
MIBI 43088 Research project








C







All MIBI
course units
1 Restricted enrolment





























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MICROBIOLOGY

Level-4

Course Code : MIBI 43016
Title : Bacterial Taxonomy, Physiology & Biochemistry and Virology
Pre-Requisite : All MIBI core course units of the B. Sc. General Degree programme

Learning Outcomes:
At the end of the course unit, the student will be able to,
• compare molecular methods with conventional techniques on microbial taxonomy,
• develop phylogenetic relationship in selected groups of bacteria,
• demonstrate taxonomy of viruses, Viral genetics and Growth cycles of different viruses,
• discuss microbial metabolism,
• outline the industrial importance of some microbial metabolic activities.

Course Content:
Bacterial Taxonomy
Species as units of classification; Problems in Taxonomy; New approaches to bacterial Taxonomy; Methods of
isolation and identification; Preservation and maintenance of microorganisms. Survey of selected taxonomic
groups of bacteria: ex. Archaeobacteria, The Pseudomonadaceae, The lactic acid bacteria, mycoplasina,
Actinomycetes, Bacillus etc.
Bacterial Physiology and Biochemistry
Cell wall & factors affecting the cell wall synthesis, cytoplasmic membrane, etc. Nutrient transport across the
membrane. Factors affecting the growth of microorganisms. Control of microbial growth: chemical control of
microbial growth, chemotherapeutic agents.
Microbial energetics, Thermodynamics of biological reactions. Metabolic diversity of microorganisms:
Heterotrophic generation of ATP: EMP, HMP, ED and phosphoketolase pathway. Fermentation : Different
pathways of fermentation; Autotrophic generation of ATP: Chemolithotrophic bacteria; Photosynthesis and
Photometabolism in bacteria. Amphibolic pathways. Anaplerotic processes; Biosynthesis of important polymers;
Amino acid catabolism and anabolism; hydrocarbon metabolism.
Virology
General feature of virus reproduction, Steps in virus multiplication, Viral genetics, Bacterial viruses, RNA
bacteriophages, DNA bacteriophages, Lytic phage, Lysogeny, Replication of animal viruses: Replication of
DNA animal viruses, replication of RNA animal viruses. Transformation of animal cells, Reoviruses,
Herpesviruses, Pox viruses, Adenoviruses and Retroviruses.

Method of Teaching and Learning: Throughout the year course with a combination of lectures, tutorials,
computer assisted learning and assignments.

Assessment: Continuous assessment and end of the course examination..

Recommended Reading:
1. Atlas, R M (1996). Microbiology Fundamentals and applications. Wm. C. Brown Publishers
2. Dimmock, N J, and Primrose, S.B (1994) Introduction to Modern Virology,
4th ed. Blackwell Scientific Publications Ltd., Oxford, United Kingdom
3. Tortora, G.J.; Funke, B.R.; Case, C.L (1998) Microbiology. Benjamin Cummings Publishers, Addison
Wesley Longman, Inc.


Course Code : MIBI 43026
Title : Microbial genetics and Bio-informatics
Pre-Requisite : All MIBI core course units of the B. Sc. General Degree programme

Learning Outcomes:
At the end of the course unit, the student will be able to,
• describe the manipulation of biological molecules in bacteria for detection, identification and genome
transformation,
• apply the genetic manipulation in basic research,
• apply the basic principles of bio-informatics to study the microbial gene sequences.
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Course Content:
Microbial Genetics
Structure and organization of the bacterial chromosomes; Bacterial plasmids; Transfer of genetic material among
bacteria; Gene expression in prokaryotes; Gene organization in bacteriophages and different mechanisms of
transcription. Structure and organization of the eukaryotic chromosomes (yeast), Gene organization in
eukaryotes; RNA synthesis and processing in eukaryotes; Transposable elements.
Genetic manipulation:
Cloning strategies, identification of recombinants; insertional inactivation, colony hybridization, DNA probes,
Expression systems; design of expression vectors, other bacterial systems; strategies of gene expression in
eukaryotic cells, general review of the application of genetic manipulation in basic research, medical research,
biotechnology, recombinant organisms. Genetically manipulated organisms, risks of benefits.
Bio-informatics:
Introduction to bio-informatics, Basic of bio-computing, data base techniques to gene sequence information,
Gene sequence alignments, Microbiological database and their management in relation to taxonomy,
Comparative genomics and proteomics, basic laboratory work in bio-informatics and project work on selected
areas in bio-informatics

Method of Teaching and Learning: Throughout the year course with a combination of lectures, tutorials
assignments and computer assisted learning.

Assessment: Continuous assessment and end of the course examination.

Recommended Reading:
1. Anderson, P and Ganetzky, B (1997) An electronic companion to genetics workbook. Cogito Learning
Media, Inc
2. Freifelder, D (1983): Molecular Biology: 2nd Ed., John Wiley and Sons.
3. Sambrook, J., Frtsch, E.F and Maniatis, T. (1989) Molecular Cloning a Laboratory manual 2
nd
Ed. Vol.
1, 2, and3. Cold Spring Harbor Laboratory Press.
4. Singer,M and Berg,P (1991) Genes and Genome. University Science Books CA94941.


Course Code : MIBI 43036
Title : Microbial Technology and Environmental Microbiology
Pre-Requisite : All MIBI core course units of the B. Sc. General Degree programme

Learning Outcomes :
At the end of the course unit, the student will be able to,
• apply microbial growth kinetics and principles of biochemical engineering in microbial product
formations,
• assess the role of microorganisms in the production of industrial chemicals, pharmaceuticals, food
products etc.,
• use the natural microbial activities that are essential for controlling environmental pollution in water and
soil, and their contributions to clean the environment under different conditions,
• apply the technology used to minimize the production waste in selected industries.

Course Content:
Microbial technology
Biochemical engineering: Stoichiometry of Microbial processes, Bioprocess kinetics; Models of microbial
growth, (Monod); Kinetics of Batch fermentation, Continuous fermentation and Fed-batch fermentation system;
Productivity in fermentation systems.

Microbial process development, Selection, and Maintenance of industrially important microorganisms. Media
formulation and the characteristics of the large scale fermentation. Scale up of the fermentation process.
Downstream processing and products recovery.

Fermentation industry: Production of organic acids, amino acid enzymes, bio-ethanol, solvents, pharmaceuticals
and other health care products. Cosmetic Microbiology. Economics in biotechnology and fermentation
processes. Management of microbiological quality of selected products.


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Environmental Microbiology
Microorganisms in their natural habitats and microbial loops, Bio deterioration: paper, wood, paint, textile and
metal corrosion: Bio-leaching of metals, Biodegradation of xenobiotics, Methane and methanogenesis. Waste
biotechnology: Water and wastewater management; water and wastewater treatment plants: domestic and
industrial waste management; sewage treatment strategies, Bioagumentation, Composting-substrate, process
operation and control process economics. Application of Geographical Information Systems as a planning tool
for bioagumentation of natural habitats. Waste exploitation for higher value products, exploitation of industrial
waster streams e.g. SCP and alcohol, xanthan. Microbial quality assurance procedures and ISO guideline for
environmental management. Cleaner production technology.

Method of Teaching and Learning: Throughout the year course with a combination oflectures, tutorials,
computer assisted learning and assignments.

Assessment: Continuous assessment and end of the course examination..

Recommended Reading:
1. Atlas, R. & Bartha R.( 1998). Microbial Ecology: Fundamentals and Applications.(4
th
ed).
Benjamin/Cummings Pub. Inc.
2. Crueger,W.& Crueger,A.( 1989) Biotechnology-A textbook of Industrial Microbiology. Sinauer.
Associates.
3. Hurst, C. J., Knudson, G. R. (1997) Manual of Environmental Microbiology Washington, ASM Press.
4. Rehm, H.J & Reed, G.,(1996). Biotechnology volume 1 - 8 John Wiley Publishers, U.S.A


Course Code : MIBI 43046
Title : Food Quality Assurance, Food Safety and Food technology
Pre-Requisite : All MIBI core course units of the B. Sc. General
Degree programme

Learning Outcomes:
At the end of the course unit, the student will be able to,
• apply microbiological techniques to evaluate commodities and products in terms of food safety and
acceptability using the latest quality control procedures,
• assess food product conformity to quality assurance guidelines,
• describe heat transfer and pshycometry to pasteurization, canning dehydration , concentration &
extrusion processes,
• assess how palatability and nutrient retention may be optimized without compromising microbiological
safety of food products,
• compare the variety of packaging materials available in relation to product requirements.

Course Content:
Food Quality Assurance
Microbial quality assurance, factory hygiene and sanitation. Milk and milk products: milk components,
processing and microbiological quality in relation to Sri Lanken and ISO legislation. Microbiological quality of
oil and fats, rancidity. Fruits and vegetables: Post harvest technology related to control of microbial spoilage
Food safety
Food additives and their effect on microorganisms, natural toxicants in food products, mycotoxins, Food
contaminants, Toxic products formed on cooking and processing. Chill/ambient storage of food products,
Freezing and frozen storage. Packaging of foods, microbiology of packaging materials.
Food technology
Application of genetics to food production. Impact of food biotechnology on food and nutrition. Nutritional
quality of foods. Fluid flow dynamics. Heat processing: introduction, heat transfer mechanisms, calculations
relation to pasteurization, and sterilization, canning, aseptic and high pressure process, concentration, extrusion
and safety. Food packaging.

Method of Teaching and Learning:
Throughout the year course with a combination of lectures, tutorials assignments.



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Assessment:
Continuous assessment and end of the course unit examination.

Recommended Reading:
1. Banwart,G (1989) Basic Food Microbiology. Chapman & Hall
2. Forsyth, S.J (1995) Food Hygine, Microbiology and HACC. Culinary and Hospitality Industry
Publications Services
3. James, M.J.(1995) Modern microbiology. Plenum Press, NY.
4. Pearson A.M, T.R.Dutson (1995) HACCP in Meat, Poultry and Fish Prosessing. Culinary and
Hospitality Industry Publications Services


Course Code : MIBI 43056
Title : Medical Microbiology and Immunology
Pre-Requisite : All MIBI core course units of the B. Sc. General Degree programme

Learning Outcomes:
At the end of the course unit, the student will be able to,
• discuss the main features of the non-specific Immune system which present barriers to infection,
• outline the key features of the specific immune system,
• apply the principles & methods of diagnostic Immunology.

Course Content:
Medical Microbiology
Host parasite relationships; pathogenicity; Defense mechanisms in human body. Infectious diseases affecting the
various body systems with reference to their aetiology, clinical features, laboratory diagnosis and control. A
detailed consideration of one infectious disease, that will be used to illustrate general principles applicable to the
diseases of the same group. Anatomy and physiology of the sites concerned will also be reviewed briefly.
Diseases of skin and superficial tissues. Respiratory tract, urinogenital tract, mouth, ears and eyes infections.
Infections of the central nervous system. Some common viral and protozoan diseases. Epidemiology and
control of infectious diseases, control of sources and spread of infection by vaccination, antibiotics and the
problems arising form their misuse (non-clinical uses of antibiotics). Mechanisms of antimicrobial action and
drug resistance.
Immunology
Inflammation and phagocyte function. Lymphocytes in immune response. Immunoglobulin structure and
function. The complement system. Antigens, receptors, and recognition. Microbial antigens; Diagnostic serology
and serotaxonomy. Immunochemical techniques. The major histocompatability complex. The modulation of
immune response.

Method of Teaching and Learning: Throughout the year course with a combination of lectures, tutorials and
assignments.

Assessment: Continuous assessment and end of the course examination.

Recommended Reading:
1. Turgeon, M.L (1995) Immunology and serology in laboratory.2nd ed. Plenum. Press, NewYork.
2. Atlas, R M (1996). Microbiology Fundamentals and applications. Wm. C. Brown Publishers
3. Tortora, G.J.; Funke, B.R.; Case, C.L (1998) Microbiology. Benjamin Cummings Publishers, Addison
Wesley Longman, Inc.


Course Code : MIBI 43066
Title : Microbiological aspects in Agriculture, Fisheries and Special topics
Pre-Requisite : All MIBI core course units of the B. Sc. General Degree programme

Learning Outcomes:
At the end of the course unit, the student will be able to,
• discuss plant defense response against microbial pathogens,
• outline the microbial processes in soil related to crop productivity,
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• diagnose common microbial diseases in fish,
• assess the microbiological quality of fish and shellfish,
• collect and interpret microbiological data and write a report on relevant to a special topic.


Course Content :
Soil & Agricultural Microbiology
Soil microbiology: microbiological factors in crop productivity; manipulation of Soil microorganisms and soil
microbial processes to optimize, crop productivity (soil biotechnology). Biogeochemical cycle.
Agricultural Microbiology. Plant microbe interactions and microbiology of crop residue management, Microbial
disease of crops and ornamental plants. Plant disease management: integrated ecological control.
Fishery microbiology
Microbiological examination of fish and shellfish: methods of sampling fish and shellfish, Examination of
diseased fish. Microflora of healthy animals, Bacterial pathogens of aquatic vertebrates, fish viruses. Methods
for disease diagnosis. Public health indicator organisms in fish & shellfish.
Special topics
Selected areas of current interests will be given as special topics.

Method of Teaching and Learning: Throughout the year course with a combination of lectures, tutorials, field
visits, computer assisted learning and assignments.

Assessment: Continuous assessment and end of the course unit examination.

Recommended Reading:
1. Agrios, G.N (1997). Plant Pathology, Academic Press
2. Dikinson and Lucas (1998). Plant Pathology and Plant Pathogens. Blackwell
Science, Inc. Oxford, UK.
3. Matthews, R.E.F (1992). Plant Virology.San Diego, Academic Press
4. Schaad, N.W. (2001). Plant Pathogenic Bacteria APS Press
5. Scheffer R.P. ( 1997). The nature of Diseases in Plants. Cambridge University Press
6. Materials related to the special topics.


Course Code : MIBI 43074
Title : Microbiology Practical/Field Visits
Pre-Requisite : All MIBI core course units of the B. Sc. General
Degree programme

Learning Outcomes:
At the end of the course unit, the students will be able to apply basic and advance techniques in microbiology.

Method of Teaching and Learning: Laboratory and field exercises in microbiology.

Assessment: The assessment is made on the Practical completed in all four academic years (Level 1-4)

Recommended Reading:
1. Harrigan, W.F (1998) Laboratory methods in food and dairy microbiology. Culinary and Hospitality
Industry Publications Services.
2. Pepper, I.L. and Gerba, C.P. (1995) Environmental Microbiology: A Laboratory Manual. Harcourt
Brace & Company.
3. Agrios, G.N. (1997). Plant Pathology, Academic Press
4. Coomaraswamy, U. (1979) A hand book to the fungi parasitic on the plants of Sri Lanka. Published by
the National Science Council of Sri Lanka.






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Course Code : MIBI 43088
Title : Research project
Pre-Requisite : All MIBI core course units of the B. Sc. General Degree programme

Learning Outcomes:
At the end of the course unit, the student will be able to
• plan a research project,
• apply mycological techniques,
• analyze data,
• interpret and present the findings in the form of a report.

Course Content:
Research related to the microbiology curriculum. Carry out a literature survey and writing of Research Project
Proposal

Method of Teaching and Learning:
An individual project is assigned to each student under the supervision of a senior staff member(s) at the
beginning of the final year. A detail project report should be submitted before the end of the academic year.

Assessment: Evaluation of the dissertation and the oral presentation of the student

Recommended Reading:
Materials relevant to the research project recommended by the project supervisor(s) assigned by the department.



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