9 Microbiology Course Programs

Free Course On The Skills And Responsibilities Of Microbiology Laboratory Technicians.

This course is for anyone with interest in the field of Microbiology. Explore the microscopic world of bacteria, fungi, and viruses.

This course provides an introduction to microbiology for the students who will be major in food science and associated fields. It includes the topics of introduction of microorganisms, microbial growth and metabolism, control of microorganisms, viruses microbial genetics, diversity of the microbial world, nature of symbiotic association, fundamental of immunology, microorganisms and the environment, and food and industrial microbiology.

Focus on microbiology principles and infection control strategies in healthcare settings. This course prepares students to manage and prevent infections effectively.

Over forty faculty from four divisions (BBE, CCE, GPS, EAS) work together to understand microbial systems at various spatial and temporal scales: from the molecular to the global, from the past to the present, and towards future engineering applications. We utilize microorganisms to explore basic biology and biochemistry problems, understand the physical principles governing biological systems, investigate mechanisms that underpin the robustness, stability, and design of complex networks, and explore the interactions among microbes in communities and between microbes and their environment. We also investigate interactions between microbes (under both pathogenic and non-pathogenic conditions) and the immune system, and we seek to understand how the immune system develops, functions, and can be manipulated to maintain human health. The Center for Environmental Microbial Interactions (CEMI) provides support for research in this area and serves a home for the microbiology community at Caltech.

This course is designed for the undergraduate students to understand the microorganism-related topics important in food industry. The topics list followings will be discussed: general aspects of food and microorganism, estimating the number of microorganisms, microorganisms associated with food, factors affecting microbial growth in food, sources of microorganisms, foodborne agents causing illness.

This course is designed for the students major in marine biotechnology to facilitate with the characteristics of microorganisms in aquatic environment , microbial distribution in fish and shellfish, microorganisms associated with marine food processing and aquaculture, sanitary operations of the fish catches, shellfish depuration, and identification of microorganisms isolated from seawater and marine animals.

Two times (3 hours) a week, this experimental course is given two semesters in each year. The course is conducted initially from the operations of sterilization and smearing of microorganisms. The students are instructed to facilitate the tests for identification of bacteria to genus levels, and the basic techniques of microbiological tests. In first semester, students will practice to cultivate, observe, and carry out some biochemical tests. In second semester, they will examine bacteria associated with food sanitation, and microorganisms in seawater.

This course is devided into two parts for the undergraduate students to practice. In part one, four different fields are covered: 1. Microbiological analysis for Food quality control. Items such as microbiological examination of dairy products and frozen foods, proteolytic and lipolytic counts of meat products, and spore enumeration of low moisture foods are chosen for practices. 2. Microbiological analysis for food safety concern. Important foodborne bacterial pathogens, such as Salmonella spp, Staphylococcus aureus and Vibrio cholerae, are chosen for practices.