Courses Taught

BIOL 2261 - Fundamental Microbiology
This course covers basic principles and techniques of microbiology including the various types of microbes, their morphology, metabolic processes and their relationships to humans. The laboratory emphasizes fundamental isolation, identification, and culture techniques. This course is primarily for nursing majors. The course cannot be used to satisfy the general education science requirement nor can it be applied towards degrees in Biology, Chemistry, Biotechnology or Biochemistry.

BIOL 3340 - Microbiology
This course studies prokaryotic and unicellular eukaryotic organisms, emphasizing morphology, physiology, control, identification, symbiotic relationships, and practical applications. Immunology is studied as a response of vertebrates to microbial infection. The laboratory emphasizes basic microbiological methods of culture and identification of microorganisms. The role of microbes in the environment and in medicine is also investigated.

BIOL 4475 - Virology
This course explores current concepts associated with the field of virology. The structure and genetic composition of viruses as well as strategies for replication and expression of viral genetic material are discussed. Mechanisms of viral pathogenesis are presented. In addition, current methods for viral diagnostics, prevention of viral infection and treatment of infected individuals are presented within the context of viruses of historical significance as well as newly emergent viruses of current medical concern. Novel infectious agents such as satellites, viroids and prions are also discussed.

BIOL 4490 - Food Microbiology
This course covers various aspects of food microbiology, including the source of microbial contamination during food production, processing and storage; the factors influencing microbial growth in foods; the role of microorganisms in food spoilage, foodborne illness, food fermentation, food preservation, and health benefits; and the methods used to isolate, enumerate, identify, or control microorganisms in foods. The laboratory is an integral part of the course, allowing students to apply microbiological concepts in laboratory exercises.