identification students with an introduction to applied microbes such as some useful microbes and some harmful pathogens
Awareness of students and how to benefit from microbes, for example study biological control, i.e. the introduction of microbes in the treatment of many diseases.
identification the student with the types of microbes in the air and methods of counting and how to purify the air and some diseases transmitted through the air.
Teach students how to clean water and analyze drinking water and access to accessible water or in cultivation and modulator of water lichen with blood waste and diseases resulting from contaminated water.
Pasteurization methods, sterilization in the preservation of milk, how to obtain milk derivatives by introducing microbes into manufacturing, as well as introducing microorganisms into the manufacture of foods/production of organic acids antibiotics, analysis of oil spots and petroleum in seafarers' waters, assisted by microbes.
Intended learning outcomes
A. Knowledge and understanding:
Students learn about basic information and the concept of applied microbiology and its role in human life.
The student recognizes some types of microbes in the air and transports them for several diseases.
The student learns the methods of water analysis and knowledge of the degree of pollution and the metastasis of the type of pollution.
Students learn about pasteurization and sterilization methods for milk and how to manufacture cheese and milk ferments with the help of microbes.
The student learns about how to manufacture antibiotics and vaccines and produce organic acids and detergents by introducing microbes into manufacturing.
b. Mental Skills:
Student acquires experience in isolating and identifying microbes from water/air/milk, derivatives and foods Motivate students to research and prepare lectures in the same course and meet them in front of students and teachers.
Acquire and utilize drinking water and seas purification techniques as a human benefit project.
Students can sanitize or get milk products such as cheese and yagworth.
The student acquires antibiotic technology, some food industry and the role of microbiology in the manufacturing process and thus acquires experience in raising the country's economy.
c. Practical and professional skills:
The student becomes able to collect water samples and who has completed their analysis and know the degree of contamination
The student acquires the ability to familiarize certain microbes with the plant through laboratory experiments and therefore the cause of pollution.
The student can use kinds of microbes in the manufacture of yagworth bread and cheese.
The student chooses the subject of a proposal in which he shows his ability to apply lectures such as isolating a bacteria from water or a particular food and identifying it and using microbes to raise the level of the state economically.
The student learns about some pathogenic microbes and produces antibiotics to eliminate them.
d. General and transferred skills:
Encourage and teach students to learn remotely using media and electronic devices such as computers.
Use the means of presentation as a film show to purify water and milk jacket in factories to explain the lecture and explain it to the student.
Students can use visual means to display data and information.
The student's ability to work as a team and engage with colleagues in research, experimentation and research benefits.
Understand the student and mama with some pathogenic microbes of water, air, milk and foods.
Teaching and learning methods
Theoretical lectures.
Discussions and examinations on the previous lecture.
Research on the curriculum and its narrative in the laboratory.
I work with writing reports on experience.
Monthly examinations in practical and theoretical.
