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Applied Microbiology | KEY TO COURSE DESCRIPTIONS |
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AP MC 212.3
General Microbiology
1(3L-2P)
Prerequisite(s): BIOL 110; CHEM 111 and 251 (may be taken concurrently).
An introduction to the general biology of microorganisms with emphasis on those of economic and environmental importance. Microbial morphology, metabolism, growth and genetics; infectious disease and immunity; environmental microbiology and waste water treatment; agricultural microbiology; food and industrial microbiology. Laboratory practice in basic microbiological techniques and their application to the study of microbial activities.
Note: Students with credit for MICRO 214 may not take this course for credit.
AP MC 425.3
Food Microbiology
2(3L-2P)
Prerequisite(s): AP MC 212 or MICRO 214.
The relationship of microorganisms to the food supply: food spoilage, food-borne illness, and production of fermented foods. Emphasis is placed on techniques for isolating, enumerating, and identifying important food-borne microbes.
AP MC 430.3
Microbial Ecology
2(3L-3P)
Prerequisite(s): AP MC 212 or MICRO 214; AGRIC 290 or CMPT 100.
Introduction to the diversity of microorganisms and the dynamics of microbial interactions. Microbial biogeochemistry of specific aquatic and terrestrial ecosystems. Use of microorganisms in bioremediation and waste treatment. Cultivation, analysis, and theory of microbial communities and consortia.
AP MC 433.3
Microbial Insecticides
1(3L-1T)
Prerequisite(s): AP MC 212 or MICRO 214 and permission of the instructor.
The use of microorganisms as biological insect pest control agents is a rapidly advancing area of biological, agricultural and environmental significance. Examines the microbiology and molecular biology of such pest control agents.
AP MC 434.3
Industrial Microbiology I
1(3L)
Prerequisite(s): AP MC 212 or MICRO 214.
A study of the microbiology and biotechnology of single cell protein and bakers' yeast production from surplus carbohydrates and petroleum, biochemistry of cell growth, production and usage of industrial enzymes, immobilized cells and enzymes, and microbial insecticides.
AP MC 435.3
Microbiological Techniques
2(3L-2P)
Prerequisite(s): AP MC 212 or MICRO 214 and permission of the instructor.
The theories and practical use of various microbiological techniques in industry and in quality control laboratories. Includes: media design and sterilization; enumeration and identification of bacteria; enzyme formation, extraction and usage for industrial purposes; filtration techniques; analysis of nutrient utilization, microbial cell components and fermentation parameters.
AP MC 437.3
Industrial Microbiology II
2(3L-1P)
Prerequisite(s) or Corequisite(s): AP MC 212 or MICRO 214; Corequisite(s): BIOCH 211.
The principles of design and operation of fermentation equipment; aerobic and anaerobic fermentation processes leading to industrial chemicals, antibiotics, vitamins and amino acids with emphasis on biochemistry. Influence of biotechnology on the fermentation industry. Demonstrations, films, and field trips are included.
AP MC 450.3
Microbiology of the Rumen
2(3L)
Prerequisite(s): AP MC 212 or MICRO 214; BIOCH 211.
A detailed study of the microflora and microfauna indigenous to the rumen and of the role of the rumen microbiota in nutrition of the host animal.
AP MC 498.3
AP MC 801.3
Laboratory in Fermentation Technology
1(1L-5P)
Prerequisite(s): AP MC 212, 434, and 437 or equivalents; BIOCH 200 (or 203); laboratory experience in research and written permission of the Head of the Department.
Designed to familiarize limited numbers of students with fermentation research techniques used at the University of Saskatchewan. Commercially available microbes will be used to transform substrates to a variety of end products. Emphasizes operational aspects of laboratory scale fermenters, computer control and measurement of parameters using modern equipment, enzymes and chemical assays.
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