Introduction to Microbiology

Characteristics of eukaryotic and prokaryotic cells: micro-organisms viz. Bacteria, Fungi, Viruses, Viroid’s and Protozoa; Classification, morphology, nutrition, growth, replication and metabolism; Micro-organisms as agents of diseases (pathogens); Use of micro-organisms in industrial microbiology: cheese, beer, wine making, and in silage making; Immunology; Techniques of isolating and identifying micro-organisms; and Microscopy