AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

General Microbiology

Content

LECTURES
- Microbes and Microbiology
- History of microbiological discoveries
- Overview of microbial life
- Cell structure and function
- Microbial nutrition and laboratory culture
- Microbial growth
- Principles of microbial metabolism
- Introduction to virology
- Microbial evolution and systematics
- Microbial diversity: Bacteria
- Microbial diversity: Archaea
- Biology of the eukaryotic cell and eukaryotic microorganisms
- Introduction to mycology
- Mitosporic fungi and parasexual cycle

LABORATORY EXERCISES
• Basic laboratory techniques in Microbiology: Isolation, culture and microscopic observation of microorganisms
• Bacteria (Gram stain and morphology)
• Photosynthetic microorganisms (prokaryotic and eukaryotic), Mucoromycota (asexual and sexual fruiting bodies)
• Ascomycota (asexual fruiting bodies) and Yeasts
• Ascomycota (sexual fruiting bodies), Basidiomycota

Learning results

General Microbiology is a basic course for understanding the diversity, cellular structure, function and phylogeny of microorganisms. It is the foundation for taking higher level microbiology-related courses in various Departments of the AUA, such as Plant Pathology, Food Safety and Technology, Food Microbiology, Soil Microbiology, Microbial Biotechnology, various courses on agricultural and non-agricultural waste treatment and bioremediation.

Bibliography

- Brock, Biology of Microorganisms (2nd edition), Crete University Press (2018).
- Introduction to Mycology. Class notes by Professor Georgios Zervakis (2019)
- Laboratory exercise material available at the e-class website of the course.

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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