Courses of Study 2018-2019 
    
    Dec 10, 2019  
Courses of Study 2018-2019 [ARCHIVED CATALOG]

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BIOMI 2900 - General Microbiology Lectures


(PBS-AS)      


Fall, Spring, Summer (six-week session). 3-4 credits, variable. Letter grades only.

Prerequisite: two semesters majors-level biology and two semesters college-level chemistry, or equivalent. Highly recommended corequisite: BIOMI 2911 . The four-credit option adds one discussion section per week designed to promote active learning and enhance engagement with subjects covered in lecture.

Fall, S.C. Winans, S.H. Zinder; Spring, E.R. Angert, D.H. Buckley; Summer, R. Abou-Kandil, B.S. Eaglesham.

Comprehensive overview of the biology of microorganisms, with emphasis on bacteria. Topics include microbial cell structure and function, physiology, metabolism, genetics, diversity, and ecology. Also covers applied aspects of microbiology such as biotechnology, the role of microorganisms in environmental processes, and medical microbiology.

 

Summer (six week session). 3 credits. Letter grade only.

Prerequisite: two semesters majors-level biololgy and two semesters college-level chemistry, or equivalent. (Note: for Summer College students: AP Biology and AP Chemistry are highly recommended).

Outcome 1: Demonstrate an understanding of core concepts of microbiology, including the evolution and diversity of microbes; cell structure and function; metabolism; information flow and the role of microbes in ecosystems.

Outcome 2: Recognize and identify the unifying molecular and biochemical characteristics of all living organisms.

Outcome 3: Describe the major biogeochemical cycles of the Earth and the roles of microorganisms that mediate these transformations.

Outcome 4: Apply the scientific method, as well as use objective observation and empirical measurement to evaluate alternative ideas concerning the underlying principles that govern biological, physical and chemical processes.

Outcome 5: Explain fundamental concepts of microbiology, both in written and in oral format.



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