AESP 266 Applied Microbiology introduces fundamental microbiological theory and explores the beneficial applications of microbes in food production, environmental monitoring, and industrial processes. Students will learn and apply practical microbiological skills such as aseptic technique, media preparation, food and environmental sampling, cultivation of microorganisms, microbial enumeration for quality control and environmental monitoring, and techniques for the characterization and identification of microbes.
Prerequisites: Admission to AESP
Accessibility Services Notice
Students who would like an academic accommodation and who have a documented disability should contact Accessibility Services, if they have not already done so.Course Details| Total number of weeks | 15 |
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| Total Credits | |
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| Total Hours | 75 |
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Typical hours per week breakdown| Lecture | 2 |
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| Lab (lab, field, computer) | 3 |
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Learning Outcomes
Upon successful completion of this course, the learner will be able to:
- Differentiate between the major groups of microorganisms
- Describe the structure, growth, metabolism, and biological classification of prokaryotic and eukaryotic microorganisms
- Explain how microorganisms are utilized or controlled in food and beverage production, industrial biotechnology, healthcare, and environmental monitoring
- Safely perform standard microbiological lab techniques for the cultivation and purification of microbial cultures
- Evaluate the results of bacterial enumeration and biochemical classification methods
- Demonstrate the appropriate use and care of laboratory instruments
Grading Table
Standard Academic and Career Programs Grading Table
| Percentage |
Letter Grade |
GPA |
| 90-100 |
A+ |
4.33 |
| 85-89 |
A |
4.00 |
| 80-84 |
A- |
3.67 |
| 76-79 |
B+ |
3.33 |
| 72-75 |
B |
3.00 |
| 68-71 |
B- |
2.67 |
| 64-67 |
C+ |
2.33 |
| 60-63 |
C |
2.00 |
| 55-59 |
C- |
1.67 |
| 50-54 |
P |
1.00 |
| 0-49 |
F |
0.00 |
| |
DNW |
0.00 |
See the Academic Calendar for General Information including how to withdraw from course(s) and other regulations.
Disclaimer
Information contained in this course outline is correct at the time of publication. Content of the course is revised on an ongoing basis to ensure relevance to changing educational, employment and market needs. The instructor will endeavor to provide notice of changes to students as soon as possible. The instructor reserves the right to add or delete material from courses.