To provide fundamental knowledge about the basic characteristics, classification, structural and physiological properties, and life activities of microorganisms; to develop an understanding of the importance of microorganisms for humans, the environment, and industry; and to teach the basic methods used in the control of microorganisms.

This course covers the definition, scope, and historical development of microbiology; the classification and scientific nomenclature of microorganisms; the natural habitats of microorganisms and their beneficial and harmful activities; the general characteristics of prokaryotic and eukaryotic cells; the fundamental properties and significance of bacteria, yeasts, molds, algae, protozoa, and viruses in microbiology; as well as the factors affecting microbial growth and the physical and chemical methods used for the control of microorganisms.