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Microbiology

Course Description: This course covers the origin and development of microbiology, reviewing the history of the discovery and study of microorganisms, their classification, characteristics, and significance. It also focuses on studying microbial growth, division, reproduction, and nutritional methods, as well as factors affecting their growth, and methods for controlling their growth and activity. The course includes a detailed study of bacteria in terms of classification, shape, structure, growth, and reproduction, along with a study of fungi in terms of characteristics, structure, and classification principles, with applications to various examples. It also addresses algae and protozoa in terms of general characteristics, structure, and classification, in addition to the study of viruses and their importance, with a general overview of prions. The course also covers applied areas in microbiology, including water, milk, food, soil, and air microbiology, reflecting the role and impact of microorganisms in different environments.

Credit hours: 4

Prerequisites: 220 BIO

Objectives of the course :

The course aims to enable students to:
Clarifying the differences between different groups of microorganisms by identifying the characteristics of each group.
Definition of microbial groups and understanding the bases of their classification and the relationships between them.
Comparison of different microbial groups based on classification criteria.
Explanation of methods to control the growth and activity of microorganisms and methods to control associated diseases.
Distinguishing between methods for handling microorganisms, selecting the appropriate method, conducting experiments, and scientifically interpreting their results.
Assessing the economic importance of microorganisms through scientific discussions and active participation.
Analysis of experimental results using various statistical analysis methods.
Explaining natural phenomena related to microorganisms and analyzing them through scientific research and discussion.

Course outputs :

Knowledge and Understanding

By the end of the course, the student will be able to:

Clarifying the differences between different groups of microorganisms by identifying the characteristics of each group.
Defining the different groups of microorganisms and understanding the basics of their classification and relationships.

Third: Skills
Comparison of different microbial groups based on classification criteria.
Interpretation of methods for controlling the growth and activity of microorganisms and methods for controlling associated diseases.
Differentiating between methods for handling microorganisms, selecting the appropriate method, conducting experiments, recording results, and interpreting them scientifically.
Assessing the economic importance of microorganisms based on scientific discussions and practical applications. (Instead of critique)
Interpreting experimental results using appropriate statistical analysis.

3. Values, Autonomy, and Responsibility:

By the end of the course, the student will be able to:

Analyzing natural phenomena related to microorganisms by researching various sources and participating in scientific discussions.

Additional information:

This course contributes to building an integrated scientific foundation for the student in the field of microbiology, by developing a comprehensive understanding of the diversity of microorganisms, their characteristics, and their importance in various ecosystems. The course also enhances the link between theoretical and applied aspects through laboratory activities, such as preparing culture media, isolating microorganisms, and studying their growth, which supports the acquisition of essential practical skills required in scientific and research laboratories.

The course focuses on developing scientific thinking skills, including careful observation, analysis, evidence-based interpretation, and the use of statistical methods in analyzing experimental results. These are essential skills that qualify students for work in various fields such as medical laboratories, quality control laboratories in the food and pharmaceutical industries, and research centers. It also contributes to developing self-learning and scientific research skills, and enhancing communication and teamwork skills, thereby supporting the graduate's readiness to integrate into different work environments.

The curriculum also highlights the vital role of microorganisms in daily life, including their applications in food, environment, and health. This enhances the student's awareness of their economic and scientific importance and strengthens their ability to apply acquired knowledge in practical situations. Examples include monitoring food quality, analyzing water samples, and contributing to public health and environmental protection, aligning with labor market demands.

Graduate Attributes:
The course contributes to the development of a range of graduate attributes, including critical thinking, problem-solving, teamwork, effective communication, continuous learning, and the ability to apply scientific knowledge in practical and professional contexts.

Alignment with the Saudi Labor Market and Vision 2030
This course supports the qualification of graduates with the scientific and practical skills necessary to meet the needs of the Saudi labor market, especially in vital sectors such as health, pharmaceutical industries, food safety, environmental protection, and scientific research. It also aligns with the objectives of the Kingdom's Vision 2030 in developing human capital, strengthening the knowledge economy, supporting innovation and scientific research, and improving quality of life through the applications of microbiology in health, environmental, and industrial fields.

Last updated: 2026-04-19