The development of microbiology
Discovery of microorganisms
Pasteur's contributions and Koch's postulates
Haeckel's & Whittaker's classifications of microorganisms

Microscopy
Brightfield microscopy
Other kinds of microscopy
Preparation of specimens: wet mounts and heat-fixed smears
Staining of specimens

Bacterial nutrition and the influence of environmental factors
Classification according to nutritional types
Physical factors
Nutritional requirements

Culture methods
Types of culture media
Sterile techniques

Microbial energy sources
Energy sources and basic bacterial metabolism

Growth of bacteria in artificial culture
Growth of unicellular organisms and colony formation
Enumeration of bacterial population
Bacterial growth curve

Genetic transfer in bacteria
Vertical genetic transfer
Horizontal genetic transfer

Identification of bacteria
Morphological types of bacteria
Use of stains in classification
Use of biochemical test for identification
Molecular-based identification techniques

Toxins and antitoxins
Virulence
Toxins and antitoxins
Infectious and contagious diseases
Transmission of infectious diseases

Spoilage of industrial materials by bacteria
Food material
Non-food materials

Control of bacteria
Physical control agents
Chemical control agents

Q1 : Do this course have laboratory practical?
A1 : Yes, it does. But not in MOOC.

Q2 : What is expected of the students?
A2 : Students are expected to be an independent active learner and eager to gain knowledge through various sources as well as not intimidated to ask questions when necessary.

Q3 : Is there a pre-requisite for this course?
A3 : No, there is not pre-requisite for this course.

Q4 : What is the technology literacy needed for this course.
A4 : Students are expected to have a basic knowledge on the use of internet technology. Assessments and activities designed in this course do not require high technology literacy.

Q5 : Where can I get access to the lecture notes?
A5 : Students can download the lecture notes from uFUTURE.