This course is an introduction to microorganisms and their importance. Principles of structure and function, metabolic diversity, taxonomy, environmental microbiology, bioremediation, and infectious diseases of bacteria are discussed. Basic laboratory techniques covered include: microscopy; staining, culturing, isolation, and identification of bacteria; isolation and identification of normal flora; identification of unknown bacteria; antibiotic resistance; metabolic tests; clinical and commercial testing protocols; and detection and counting of bacteria in environmental samples (foods, water, soils).

This course will address the fundamental concepts of Molecular Biology. Class discussions, assignments, and projects will explore the structure and function of biologically important molecules (DNA, RNA and proteins) in a variety of cellular and molecular processes. Students in this course will explore the molecular interactions that facilitate the storage, maintenance and repair of DNA and processes that drive the flow of genetic information and evolution. Students in this course will gain an understanding of various molecular mechanisms, structure/function relationships, and processes as they relate to molecular biology. The foundational molecular concepts in this course will be built upon in a variety of upper-level biology courses.

This laboratory course will address the fundamental concepts of Molecular Biology. Students in this laboratory will complement their understanding of core concepts in Molecular Biology through the implementation and practice of laboratory techniques used by Molecular Biologists. Laboratory techniques and projects will focus on recombinant DNA technology and the detection and tracking of biomolecules such as DNA, RNA and proteins.

This course is a faculty-directed student project or research involving laboratory work, computer modeling, or theoretical calculations that could be considered of an original nature. The level of study is appropriate for students in their first three years of study.

This course is a faculty-directed tutorial of appropriate topics that are not part of the formal curriculum. The level of study is appropriate for student in their first three years of study.

This course allows students to assist in a class or laboratory for which they have previously earned credit. The student will assist the instructor in the operation of the course. Assistance by the student may include fielding questions, helping in workshops, and assisting in review sessions. In the case of labs, students may also be asked to help with supervising safety practices, waste manifestation, and instrumentation.

Microbial fermentation is a hands-on course that will explore the use of fermented foods by early humans and the eventual control of the fermentative process by human culture. An understanding of the metabolism of fermenting microorganisms will be developed including an appreciation for metabolic engineering, starter cultures, and the genetic engineering of fermenting organisms. The course will also examine various fermentation processes including dairy products, cheese, meat, vegetables, bread, beer, wine, distilled spirits, vinegar, cocoa, and coffee. The course includes a laboratory component.

This course is a faculty-directed student project or research involving laboratory or field work, computer modeling, or theoretical calculations that could be considered of an original nature. The level of study is appropriate for students in their final two years of study.

This course is a faculty-directed tutorial of appropriate topics that are not part of the formal curriculum. The level of study is appropriate for student in their final two years of study.

This course is a faculty-directed, graduate level tutorial of appropriate topics that are not part of the formal curriculum.