MCRO-MICROBIOLOGY -- 2001-03 Catalog
Biological Sciences Department

MCRO 221 Microbiology (4) GE B2 & B4

Morphology, metabolism, classification and identification; bacteriology of air, soil, water and foods with applications to industry, agriculture, medicine, and public health. Not open to students with credit in MCRO 224. 2 lectures, 2 laboratories. Prerequisite: One quarter of chemistry.

MCRO 224 General Microbiology I (5) GE B2 & B4

Microbial cellular structure and function, nutrition and growth dynamics, control of microbial growth, metabolism, genetics and viruses. Both prokaryotic and eukaryotic microorganisms emphasized. 3 lectures, 2 laboratories. Prerequisite: BIO 151 and CHEM 128. Recommended: CHEM 129.

MCRO 225 General Microbiology II (5)

Microbial diversity, systematics, ecology, and symbiotic relationships. Introduction to host-microorganism interactions including pathogenesis, epidemiology, and immunology. 3 lectures, 2 laboratories. Prerequisite: MCRO 224.

MCRO 342 Sanitary Microbiology (4)

Principles of disease prevention and control. Water-, food-, and air-borne microbial contaminations and epidemiology of ensuing

diseases. Laboratory techniques in detection and control of wastes and disease-causing microorganisms. 2 lectures, 2 laboratories. Prerequisite: MCRO 221 or MCRO 224.

MCRO 402 General Virology (5)

Infective macromolecules (prions, viroids, and viruses) associated with microbes, plants, and animals. Epidemiology, immune responses, pathogenicity, pathogenesis, prevention, diagnoses and treatments. 5 lectures. Prerequisite: BIO 351 or CHEM 373.

MCRO 404 Microbial Diversity and Evolution (4)

Diversity, taxonomy, systematics, and molecular evolution of microorganisms. Fundamentals of microbial classification, molecular evolution, and tools used in evaluating phylogenetic relationships among microbial groups. 3 lectures, 1 laboratory. Prerequisite: MCRO 225.

MCRO 421 Food Microbiology (4)

Physiological activities of microorganisms involved in the preparation, preservation, deterioration and toxicity of foods and related products. 2 lectures, 2 laboratories. Prerequisite: MCRO 221 or MCRO 224. Recommended: CHEM 212/312.

MCRO 423 Medical Microbiology (5)

Microorganisms as agents of disease in humans. Epidemiology, host-parasite relationships, and chemotherapy. The compromised host and opportunistic disease. Laboratory safety. Procedures for laboratory diagnosis of human diseases. Rapid miniaturized methods of identification. 3 lectures, 2 laboratories. Prerequisite: MCRO 225. Recommended: Organic Chemistry.

MCRO 424 Microbial Physiology (5)

Cellular structure and life processes of bacteria; chemical composition, growth and metabolism. General biological and evolutionary considerations. 3 lectures, 2 laboratories. Prerequisite: MCRO 225 and CHEM 313.

MCRO 430 Medical Mycology (4)

Morphology, physiology, infectivity, and immunogenicity of fungi pathogenic for man and other mammals. Host-parasite interactions. Demonstration and isolation of pathogenic fungi from clinical material. 2 lectures, 2 laboratories. Prerequisite: MCRO 225 and MCRO 423.

MCRO 433 Industrial Microbiology and Biotechnology (5)

Principles and methods used for production of enzymes, pharmaceuticals, chemicals and food additives using micro-organisms. Topics include screening and strain improvement, regulation of metabolite production, genetic engineering, heterologous gene expression systems, large-scale production and intellectual property. 3 lectures, 2 laboratories. Prerequisite: MCRO 221 or MCRO 224, BIO 351 or equivalent, CHEM 212/312 or equivalent.

MCRO 436 Microbial Ecology (5)

Ecology and interactions of prokaryotic and eukaryotic microorganisms in natural environments. Fundamentals of microbial ecology, microbial evolution, microbes and ecosystem function (bioremediation), practical aspects of microbial interactions, and microbial systematics. 3 lectures, 2 laboratories. Prerequisite: MCRO 221 or MCRO 224.

MCRO 444 Dairy Microbiology (4)

Microorganisms involved in the fermentation and ripening processes in the dairy industry, as well as those involved in spoilage of milk and dairy products, in the transmission of disease through these products, and indicator systems used to determine sanitary quality of these products. 2 lectures, 2 laboratories. Prerequisite: MCRO 221 or MCRO 224.