BIOL 2460/2460L - Nutritional Microbiology

An introduction to nutritional microbiology with an emphasis on bacterial physiology, metabolism, genetics, and how it relates to infectious disease. Other key topics will include virus structure and pathogenicity, the interrelationships between microbes and the human host in health and disease, the principles of prevention and control of infectious disease, control of microorganisms by physical and chemical means, epidemiology, and an introduction to disease processes with an emphasis on host resistance and immunity. Dietary clinical case studies are discussed with an emphasis on the interactions of nutrition and pathogen infection. The laboratory portion of this course explores techniques for studying, isolating, identifying, and controlling microorganisms along with a more detailed laboratory application of the previously listed course topics.

Prerequisite(s): BIOL 1200, CHEM 1010/1010L

Credit Hours: 4

Term Offered: Fall, Spring

Fee(s): $100

Locations

Locations

BIOL 2460/2460L - Nutritional Microbiology