754101 Microbiology (AS)

Semester hours
Lecturer (assistant)
Domig, Konrad
Institute of Food Science
Offered in
Wintersemester 2017/18
Languages of instruction


# Introduction - The world of microorganisms (relevance, definitions, systematics)
# The procaryotic cell (anatomy, physiology, metabolism)
# Bacteriology (morphology and physiology of selected examples)
# The eucaryotic cell (yeasts and molds)
# Relevance of viruses
# Fundamentals of food and feed microbiology
# The microbiological laboratory (basic techniques)
# Global circuits - environmental microbiology

Previous knowledge expected

Basics in natural sciences

Objective (expected results of study and acquired competences)

After successful completion of the course, the students are able to appraise the impact of microbial life. They are aware of the diversity and are able to illustrate this by examples from all-day life and agriculture. Microbiological questions in everyday life or the basic study period can critically be discussed by the students.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.