Introduction to microbiology and microbes, morphology, structure, growth and nutrition of bacteria. Bacterial growth curve, bacterial culture methods; bacterial genetics: mutation and recombination in bacteria, plasmids, transformation, transduction and conjugation. Gram positive and Gram negative organisms, biosynthesis of bacterial cell wall.
Role of microorganisms in nitrogen, biological nitrogen fixation; carbon; sulfur; and phosphorus cycles, Microbes of industrial use, Domestic and industrial sewage treatment. Food microbiology: Microbial spoilage of food products (fresh and canned), food borne infection, food preservation methods
Introduction to immune system: Innate and Adaptive immunity, Humoral and Cell mediated immune response, Cells and Molecules of the immune system, Primary and Secondary lymphoid organs, T &B cell maturation and its activation, Characteristics and types of Antigens, Haptens, adjuvants and Epitopes, Antibodies: Structure, functions and characteristics of different classes of antibodies. Monoclonal antibodies.
Antigen and antibody interactions, precipitation reactions, Serological techniques: ELISA, RIA and western blotting, Structure and Function of MHC molecules, Exogenous and Endogenous pathways of antigen processing and presentation, Overview of Complement system and cytokines, immune tolerance.
Immunity against: Bacterial disease- tuberculosis, typhoid, Protozoan disease- Malaria, Amoebiasis and Viral diseases. AIDS, Dengue, Chikungunya, Vaccine's, Hypersensitivity and Immunotherapy related threats, firewalls
After completion of the course student will be able to:
This subject is on page 5 of the original AKTU PDF.
