By the completion of the course the learner should be able to–

Study the microorganisms of water and safe disposal of treated water.

Explain production of fermentation products and economics.

Explain the production method of biofertilizers and mushrooms.

Understand the concept of fermented foods, study the milk examination and processing of milk.

Identify the areas of entrepreneurship, prepare DPR and understand patenting.

Understand the nutritional requirements of microorganisms and the differentmethods of nutrient uptake. They will also gain knowledge of different nutritional groups and types of growth media used for microbial cultivation.

Comprehend microbial growth, including the definition of growth, generation time, and the different phases of growth. They will also learn about factors influencing microbial growth and methods for measuring it.

Gain knowledge of thermodynamics in biological systems,including concepts of free energy, enthalpy, and entropy. They will also learn about ATP structure and properties, oxidationreduction reactions, and carbohydrate breakdown pathways.

Understand microbialrespiration, including aerobicand anaerobic respiration, chemoautotrophy, and fermentative modes.

Differentiate the processes of oxygenicand anoxygenic photosynthesis.

1. Understand the nature of genetic material, its organization in prokaryotes and eukaryotes, and the role of DNA and RNA.
2. Differentiate between classical and modern concepts of genes, understand gene structure, and the process of transcription.
3. Comprehend the genetic code, translation process, and regulation of gene expression in bacteria.
4. Define and classify mutations, understand their molecular basis, and gain knowledge of DNA repair mechanisms.
5. Familiarize   with     genetic recombination   in bacteria, including conjugation, transformation, and transduction processes.

1. Understand the classification and properties of carbohydrates, includingmonosaccharides, disaccharides, polysaccharides, and sugar derivatives.
2. Gain knowledge of lipids and fatty acids, includingtheir classification, structures, functions, and their role in cell signaling and metabolism.
3. Comprehend the structure and functions of amino acids and proteins,including their primary, secondary, tertiary, and quaternary structures.
4. Learn about the structure and functions of nucleic acids, including DNA andRNA, as well as the concept of base composition and nucleic acid- protein interactions. They will also be introduced to the role of vitaminsin metabolism.
5. Understand the structure of enzymes, enzyme classification, and mechanisms of action. They will also learn about the factors influencing enzyme activity and various types of enzyme inhibition.

1. Explain how the innate and adaptive immune systems work together to generate an effective immune response against a specific pathogen.
2. Explain how the immune system is able to respond to so many diverse antigens.
3. Understand the role of antigens and antibodies in immune response.
4. To understand the importance of pathogenic microorganisms in human disease with respect to infections of the respiratory tract, gastrointestinal tract, urinary tract etc
5. To understand and able to correlate disease symptoms with causative agent, isolate and identify pathogens.

1. Understand the historical significance of microbiology and key processes of microbiology.
2. Recognize the place of microorganisms in the living world along with the applications and distinguishing features.
3. Describe the characteristics of bacteria, archaea and viruses and their structures.
4. Describe the characteristics of fungi, algae and protozoa along with the structural types and functional characters.
5. Develop practical skills in aseptic techniques, growth media preparation, isolation methods, and the identification of bacteria and fungi.