Department of Microbiology

Syllabus

Course Outcome

Course Outcomes – Microbiology

1st Year

I Sem MIC.T1-1 (Fundamentals of Microbiology) [CO1.1 Students will acquire basic knowledge about microorganisms, the historical contributions of scientists to microbiology with a fundamental understanding of different branches of microbiology and scope of microbiology inclusive of beneficial aspects and harmful effects of microbes]

I Sem MIC.T1-1(Fundamentals of Microbiology) [CO1.2 There will be thorough understanding on principles and tools of microscopy and a detailed insight into the types, construction and application of several microscopes.]

I Sem MIC.T1-1(Fundamentals of Microbiology) [CO1.3 Learning the importance of staining techniques in microbiology; views on different properties and types of stains; understand the theories of staining; systematic protocol of different staining methods]

I Sem MIC.T1-1(Fundamentals of Microbiology) [CO1.4 Depth knowledge on the basics of sterilization; significance and application of sterilization in microbiology; learning of various modes and methods of sterilization]

I Sem MIC.T1-1(Fundamentals of Microbiology) [CO1.5 Understand the different features of bacterial taxonomy; ultra structure of bacterial cell and reproductive mechanisms in bacteria]

I Sem MIC.P1-1(Fundamentals of Microbiology) [Students are trained for handling of microscope; use of oil immersion objectives;]

I Sem MIC.P1-1(Fundamentals of Microbiology) [Practical skills such as  aseptic methods, bacterial staining methods and sterilization procedures are taught as preliminary procedures in microbiology]

II Sem MIC.T2-2 (Microbial Taxonomy and Culture Techniques) [CO2.1 Students will obtain basic awareness about different groups of microorganisms (Viruses, Cyanobacteria, Fungi, Miscellaneous bacteria) with respect to their salient features, structural details and taxonomy)]

II Sem MIC.T2-2 (Microbial Taxonomy and Culture Techniques) [CO2.2 There will be in-depth understanding on principles of media design and preparation, different types of media and their significance in microbiology; an overview is provided regarding isolation and preservation procedures followed for microbes]

II Sem MIC.T2-2 (Microbial Taxonomy and Culture Techniques) [CO2.3 A detailed insight into the nutritional requirements, nutrient uptake mechanisms, growth parameters, growth curve, quorum sensing methods and enumeration techniques]

II Sem MIC.T2-2 (Microbial Taxonomy and Culture Techniques) [CO2.4 Depth Knowledge on antibiotics, their origin and mode of action and to understand the threat of drug resistance]

II Sem MIC.P2-2 (Microbial Taxonomy and Culture Techniques) [Students are accomplished for aseptic techniques of isolation of microbes from soil/water; identification of bacteria and fungi by staining techniques]

II Sem MIC.P2-2 (Microbial Taxonomy and Culture Techniques) [Type study of algae and fungi are taught through specific staining methods]

II Sem MIC.P2-2 (Microbial Taxonomy and Culture Techniques) [The unit orients towards applications of microscopic principles through techniques of haemocytometry & micrometry for bacterial enumeration and dimension study respectively.]

2nd Year

III Sem MIC.T3-3 (Microbial Physiology, Microbial Genetics and Biostatistics) [CO3.1This component details about physiological characteristics of microorganisms; biomolecules (properties, classification and significance) metabolic pathways leading to energy yield; fermentation and photosynthesis in bacteria]

III Sem MIC.T3-3 (Microbial Physiology, Microbial Genetics and Biostatistics) [CO3.2 There will be comprehensive understanding on principles of microbial genetics, mutation, genomic organisation in prokaryotes and eukaryotes. Students shall understand the different methods of bacterial recombination.]

III Sem MIC.T3-3 (Microbial Physiology, Microbial Genetics and Biostatistics) [CO3.3 Fundamentals of biostatistics is taught to understand the theoretical aspects of sampling methods, statistical data, tabular and graphical representation of data. This component provides an introductory insight into biostatistics. Problem solving is supported to follow the central measures of tendency and deviation]

III Sem MIC.P3-3 (Microbial Physiology, Microbial Genetics and Biostatistics) [Students are taught identification of bacteria through several biochemical tests; they learn to estimate biomolecules such as protein and reducing sugar]

III Sem MIC.P3-3 (Microbial Physiology, Microbial Genetics and Biostatistics) [Problem solving in biostatistics is another component that signifies the quantifying and interpreting biological data]

IV Sem MIC.T4-4 (Molecular Biology, Genetic Engineering and Biophysics) [CO4.1 This section deals with molecular understanding of protein synthesis inclusive of events like transcription and translation. Students shall also have knowledge on operon concepts and different operon models]

IV Sem MIC.T4-4 (Molecular Biology, Genetic Engineering and Biophysics) [CO4.2 There will be wide-ranging understanding of principles of genetic engineering,            transformation techniques an screening of recombinant microbes with a view on hazards and safeguards of recombinant DNA technology. Students shall understand the different applications of genetic engineering]

IV Sem MIC.T4-4 (Molecular Biology, Genetic Engineering and Biophysics) [CO4.3 Fundamentals of biophysics is taught to comprehend the interdisciplinary approach between physical sciences and biological sciences. Several analytical techniques(Paper chromatography and TLC, UV-visible spectrophotometry and centrifugation Electrophoresis - SDS-PAGE, Blotting and PCR,), are focussed with principle and applications]

IV Sem MIC.P4-4 (Molecular Biology, Genetic Engineering and Biophysics) [Learners are taught for basic techniques related to genetic engineering such as isolation of DNA/plasmids;]

IV Sem MIC.P4-4 (Molecular Biology, Genetic Engineering and Biophysics) [Estimation of DNA/RNA , processing of electrophoresis is taught]

3rd Year

V Sem MIC.T5-5(Agricultural Microbiology and Environmental Microbiology) [CO5.1 This section deals with providing basic knowledge about the microorganisms in agriculture and soil; plant microbe interactions and applications of soil microbes(Bioleaching, Biodegradation and biogeochemical cycles)]

V Sem MIC.T5-5(Agricultural Microbiology and Environmental Microbiology) [CO5.2 This component enriches on role of soil microbesin agriculture in arrears related to nitrogen fixation, Biopesticides and biofertilizers]

V Sem MIC.T5-5(Agricultural Microbiology and Environmental Microbiology) [CO5.3 Essentials of plant pathology highlights on pathology terms, disease triangle and few examples based studies of plant diseases regarding causative organism, pathogenesis, symptoms, and treatment]

V Sem MIC.T5-5(Agricultural Microbiology and Environmental Microbiology) [CO5.4 There will be basic knowledge about the microorganisms in water and air; understand the significance of air and awareness about water sampling analysis; one needs to know the standard parameters of water and air quality index]

V Sem MIC.P5-5 (Agricultural Microbiology and Environmental Microbiology) [Students are accomplished for isolation and identification of bacteria and fungi from various sources such as root, leaf, soil;]

V Sem MIC.P5-5 (Agricultural Microbiology and Environmental Microbiology) [Estimation of BOD and water quality assessment is taught]

V Sem MIC.P5-5 (Agricultural Microbiology and Environmental Microbiology) [Air sampling methods are understood and air borne microbes are isolated through plate exposure method]

V Sem MIC.P5-5 (Agricultural Microbiology and Environmental Microbiology) [Filed visits to agricultural fields /institutes inculcates the practical understanding of farming practices associated with interaction of farmers/ agricultural scientists]

V Sem MIC.T6-5 (Food and Dairy Microbiology) [CO6.1 This unit conveys fundamental knowledge about the microorganisms in food; highlights the principles of spoilage and preservation of food; food surveillance system and associated food control agencies; it also helps to recognize the significance of microbes connected to food borne diseases]

V Sem MIC.T6-5 (Food and Dairy Microbiology) [CO6.2 This component enriches on role of microbes in development of fermented foods and its significance]

V Sem MIC.T6-5 (Food and Dairy Microbiology) [CO6.3 This section deals with the composition of milk; its physical and chemical properties and sources of milk contamination. The unit also describes about testing(enumeration) methods for milk and preservation techniques of milk]

V Sem MIC.T6-5 (Food and Dairy Microbiology) [CO6.4 There will be knowledge about the microorganisms involved in fermented dairy products; typical examples are studied with respect to production protocol; significance of pro & prebiotics is highlighted]

V Sem MIC.P6-5 (Food and Dairy Microbiology) [Students are trained to understand the food spoilage causing micro flora and microbes involved in fermentation of food]

V Sem MIC.P6-5 (Food and Dairy Microbiology) [Practical skills to develop knowledge on enumeration techniques of food and milk samples for quality control]

VI Sem MIC.T7-6 (Immunology and Medical Microbiology) [CO7.1 This unit comprehends the basic concepts of immune system and immune molecules; an insight into antigen-antibody reactions is deliberated; Immune specific reactions like hypersensitivity and autoimmunity is highlighted]

VI Sem MIC.T7-6 (Immunology and Medical Microbiology) [CO7.2 This component appreciates the role of microbes as normal flora and enriches factors for microbial pathogenicity. This unit discusses on awareness of several examples from bacterial, fungal, viral and protozoan diseases with respect to causative agents, pathogenesis, symptoms, laboratory diagnosis, treatment and prophylaxis]

VI SemMIC.P7-6 (Immunology and Medical Microbiology) [Perform serological and immunological tests for disease diagnosis with clinical significance]

VI SemMIC.P7-6 (Immunology and Medical Microbiology) [Students are skilled for handling and processing of clinical samples for several microbial isolations]

VI Sem MIC.T8-6 (Industrial Microbiology and Microbial Technology) [CO8.1 This unit monitors essential knowledge about the applications of microorganisms in fermentation technology; this component makes one to understand design of industrial media, fermentors]

VI Sem MIC.T8-6 (Industrial Microbiology and Microbial Technology) [CO8.2 This component provides the study of various methods of industrially vital fermentation products inclusive of organic acids, antibiotics, enzymes, vitamins, etc.; it provides an insight into aspects related to alcoholic beverage production, mushroom cultivation, biotransformation and immobilization]

VI SemMIC.P8-6 (Industrial Microbiology and Microbial Technology [Skill development on mushroom cultivation and wine production; this component has entrepreneurship significance]

VI SemMIC.P8-6 (Industrial Microbiology and Microbial Technology [Industrial visits to reputed research institutes/ industries provide a visual insight to understand concepts of R&D in applied microbiology]

Reports

Groups