Microbiology (MBIO)

251 General Bacteriology (4 - Fall, Spring, & Summer) Fundamentals of microbiology with emphasis on morphology, classification, nutrition, mechanisms of pathogenesis and body defenses. Meets the needs of all programs requiring one course in microbiology. Three one-hour lectures and one two-hour lab. Students may not receive credit for both MBIO 251 and MBIO 310.

310 General Molecular Microbiology (4 - Fall) An introductory, molecular oriented course dealing with bacterial structure, nutrition, and growth, metabolism of heterotrophic bacteria, and bacterial and bacteriophage genetics. Meets the needs of all programs requiring one course in microbiology. Three one-hour lectures and one two-hour lab. Students may not receive credit for both MBIO 251 and MBIO 310. Prereq: BIOL 110 and CHEM 121-122.

311 Public Health Microbiology (4 - Spring) Public health microbiology dealing with epidemiology, sterilization and disinfection, common pathogenic bacteria and viruses, mechanisms of pathogenesis, methods of isolation and identification of pathogens, mechanisms of action of selected antibiotics, and water and food microbiology pertaining to public health problems. Three one-hour lectures and one two-hour lab. Prereq: MBIO 310 or instructorís approval.

401 (601) Immunology (3 - Fall) An introductory course dealing with the functions and effects of the immune system. Emphasis on humoral immunity, cellular immunity, serology, hypersensitivities, autoimmunity, and immunodeficiency. Three, one-hour lectures. Prereq: MBIO 251 or MBIO 310.

402 (602) Immunology Laboratory (1 - Fall) A laboratory course designed to introduce students to commonly-used immunologic techniques, including antibody purification, immunodiffusion, SDS-polyacrylamide gel electrophoresis, western blotting, and enzyme-linked immunosorbent assay. One two-hour laboratory. Prereq/coreq: MBIO 401.

410 Microbiology of Foods (4 - Fall) Microorganisms in natural and processed foods; their origin, nature, and effect on foods. Foodborne pathogens, toxins and food spoilage. Inhibition and destruction of bacteria in foods. Three one-hour lectures and one two-hour lab. Prereq: MBIO 310.

453-454 (653-654) Research Participation (2, 2 - Fall, Spring & Summer) Experience in active research projects under supervision of faculty members. Taught by arrangement. Prereq: Junior or Senior standing, minimum average grade of 3.00, and research supervisorís approval prior to enrollment.

 



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