B.Sc in Microbiology

Jai Hind College
In Mumbai

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Important information

  • Bachelor
  • Mumbai
  • Duration:
    3 Years
Description

Important information
Venues

Where and when

Starts Location
On request
Mumbai
"A" Road, Churchgate Mumbai , 400020, Maharashtra, India
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Course programme

Title of Paper Topics in Paper No. of Lectures Paper I
General Microbiology 1) Microbial growth

2) Soil microbiology

3) Air microbiology

4) Microbial ecology

5) Aquatic microbiology

6) Microbiology of waste water

7) Biomolecules

8) Taxonomy 10

14

06

10

10

10

20

10 Paper II
Microbial Physiology and Molecular Biology 1) Microbial virulence factors

2) Clinical infection

3) Epidemiology

4) Clinical diagnosis

5) Enzymology

6) Bioenergetics

7) Innate immunity

8) Introduction to metabolism 06

04

10

10

20

15

10

15 Paper III
Microbial technology 1) Antigens

2) Biotechnology

3) Macromolecules and genetic informations

4) Industrial Microbiology

5) Immunoglobulins

6) Mendelian genetics

7) DNA techniques and applications

8) Food microbiology 08

10

12

20

12

08

10

10 T.Y. B.Sc. Title of Paper Topics in Paper No. of Lectures Paper I
Genetics , cell biology and virology 1) Foundation of genetics

2) Cell biology

3) Virology 90

20

10 Paper II
Medical Microbiology, Chemotherapy and Immunology 1) Medical microbiology

2) Chemotherapy

3) Immunology 40

20

60 Paper III
Microbial Biochemistry 1) Microbial Metabolism

2) Bioenergetics

3) Regulation

4) Photosynthesis

5) Solute transport

6) Bioluminescence

7) Biostatistics

8) Bioinformatics 60

12

12

06

10

02

08

10 Paper IV

Bioprocess Technology 1) Microbial technology

2) Applications of Principles of Industrial Microbiology

3) Dairy Microbiology

4) Bio Instrumentation 60

50


18

12 Applied Component Food production and Processing Title of Paper Topics in Paper No. of Lectures Paper I 1) Human Nutrition

2) Food production technology

3) Unconventional food resources of future 15

41

04 Paper II
Food processing 1) Food Losses

2) Modes of food spoilage

3) Food hazards

4) Food preservation

5) Food hygiene and sanitation

6) Food packaging

7) Food quality standards

8) Convenience foods processing and preservation


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