CO 1. Introduction to History of microbiology     Development and Scope  of  Microbiology, Understand the Cell organization, characters and classification of microbes.

CO 2.Methods of sterilization microbial culture and preservation, Enrichment culturing and lyophilisation process.

CO 3.Principles of Staining, Principles of microscopy, Student are practiced with bacterial Growth and nutrition requirement Student are practiced with Macro molecules and their types.

CO 4.Understanding the importance microbial growth, microbial activity cultivation of aerobes and anaerobes.

CO 5. Ultra structure of prokaryotic cell and other filamentous bacteria.

CO 1.Students will study about classification and characters of carbohydrates and lipids.

CO 2.Classification, structures and function of a monoacids’, proteins.

CO 3.Understanding the structure of nucleic acids, models of DNA, types of RNA.

CO 4.Aerobic respiration, aerobic respiration metabolism and Fermentation process.

CO 5.Properties and classification of enzymes Co enzymes and co factors Enzyme inhibition and enzyme kinetics.

SEMESTER III

CO 1. Experience of haematology and immune techniques. Introduction of Immunology.

CO 2.Students will have a detail description on structure of Immune Cells and Organs, Antigens and Antibodies.

CO 3.Major His to compatibility Complex, Complement System, Generation of Immune Response.

CO 4.Students will understand the problems related Immunological Disorders and Tumour Immunity, Immunological Techniques.

CO 5.Students has practiced immune haematology.

CO 1. Students will earn about the different types off fermentation processes, equipment used and micro biological processes involved.

CO 2.Students will gain knowledge of significance and activities of microorganisms in food.

CO 3.Studentswillgainknowledgeaboutmicrobiologyofmilkandfermentedproducts.

CO 4.students will also know the microbial quality control and quality.

CO 5.schemes used in food industries.

CO 1.Studentswillstudythe detailed structure of nucleic acids.

CO 2.Studentswillearnindetailthemolecularprocessessuchasreplication, transcription and translation.

CO 3.Study of detail the structure of DNA and RNA

CO 4.knowledge on the replication of the former and in-depth

CO 5.knowledge on the transcription and translation of the nucleic acids.

Food and Diary microbiology

CO 1.Explain the chemistry underlying the properties of various food component, chemical reactions that occur during food preparation and storage.

CO 2.Discuss the important pathogens and spoilage microorganisms in foods. Explain the effects of common food, food storage conditions on survival and growth of microbial contaminants. Obtain food protection manager certification.

CO 3.Discuss basic principles of common food preservation methods. Fermentation processes, equipment used and microbiological processes involved.

CO 4.Students will gain knowledge of significance and activities of microorganisms in food microbiology of milk and fermented products.

CO 5.Students will also know the microbial quality control and quality schemes used in food industries.     

CO 1.Terrestrial environment, Aquatic environment, Extreme habitats

CO 2.Role microorganism in bio geo chemical cycles. Treatment of drinking water, MPN test

CO 3.outlines of solid waste, liquid waste management

CO 4.plant growth promoting microorganisms

CO 5.concept of plant disease