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.

SPECIAL TOPICS

AP MC 498.3