MCB COURSE SYNOPSIS

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MCB 112:  INTRODUCTORY MICROBIOLOGY   (2 Units)
Prokaryotic and eukaryotic cells;  cell structure of prokaryotes and microbial eukaryotes; survey of major groups of eukaryotic and prokaryotic protists; history and development of microbiology;  scope of microbiology;  introduction to microorganisms as biological entities; distribution of microorganisms in nature; brief survey of microbes as friends and foes.

MCB 211:  INTRODUCTORY BIOTECHNOLOGY     (2 Units)

Definitions of biotechnology; historical development of biotechnology; the inter-disciplinary nature of biotechnology; benefits of biotechnology to man; biotechnology and development; the importance of microbiology in biotechnological pursuit; applications of biotechnology ( bioremediation, bio-control, bio-fertilizers, biogas, vermin-composting, bioengineering, bioinformatics etc).

MCB 201:  GENERAL MICROBIOLOGY I      (3 Units)

Biology of microorganisms-  nutrition, metabolism, growth and reproduction in microorganisms; role of microorganisms in nature - how they affect people, property, and the environment; broad aspects of host-parasite relationships, public health; bacterial, mycotic and viral diseases; epidemiology; ecology of soils and water; environmental pollution; systematic classification of microorganisms; biological and biochemical reactions of microorganisms.


MCB 202:  GENERAL MICROBIOLOGY II        (3 Units)

Principles and methods of microbiology: microscopy and microscopic techniques; staining techniques for differentiation of microorganisms; culturing of microbes: preparation of culture media for microbial growth,  enrichment and cultivation of microbes, isolation of pure cultures;  factors affecting growth of microorganisms; enumeration of microorganisms; maintenance of cultures; identification of microorganisms to include colonial and cellular morphology as well as biochemical and molecular identification procedures; principles of sterilization and disinfection.

MCB 301:  BACTERIOLOGY     (3 Units)

A detailed coverage of classification and characteristics of bacteria-the morphology, life cycle and biochemical characteristics of bacteria and other eukaryotes to include their isolation and identification;  the significant role of bacteria in agriculture, industry, medicine, pharmaceuticals and foods; bacterial infections and methods in diagnostic bacteriology; aspects of molecular bacteriology. Practical involves selected experiments in cultivation, physiology, and taxonomy of major groups of bacteria.

MCB 302:  MICROBIAL GENETICS AND MOLECULAR BIOLOGY  (3 Units)

A  survey of the current status of microbial genetics (bacterial, viruses, protozoans and fungi) including discussions of methods and findings in the areas of mutagenesis; mutations, isolation and biochemical characterization of mutants; transfer of genetic information in bacteria;  the characteristics and biological functions of nucleic acids and proteins in microbial cells with emphasis on nucleic acid replication, transcription, translation and regulation; molecular aspects of microbial genetics-transformation, transduction and conjugation; adaptation and conversion; plasmids; generalized and specialized methods and techniques in microbial genetics; fungi and other lower eukaryotic genetics; molecular immunology and genetic engineering/recombinant DNA technology.

MCB 303:  SOIL MICROBIOLOGY     (3 Units)

Characteristics of the soil environment; microbial flora and fauna of soil; microbial activities in soil; nitrogen cycle, carbon cycle, sulphur cycle, mineral transformation by microorganisms, organic matter decomposition; ecological relationships among the soil pathogens; effects of pesticides on soil microorganisms; biodegradation of pesticides; biofuels generation; techniques in soil microbiology.

MCB 304:ANALYTICAL MICROBIOLOGY AND QUALITY CONTROL (3 Units)

Microorganisms as reagents in quantitative analysis; selection of test organisms for assays (antibiotics, amino acids, vitamins etc) responses of microorganisms used in assays; obtaining, measuring and interpreting responses; preparation of assay samples; methods of assays; aspects of quality control; plant and equipment sanitation; microbiological standards and specifications; HACCP; microbiological quality control in related industries (food, agriculture, pharmaceutical etc).


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