Industrial Microbiology and Immunology
Week 1
Industrial Microbiology
1. Introduction to Industrial Microbiology
2. Screening and strain improvement Lec-1
3. Screening and strain improvement Lec-2
Week 2
4. Media preparation and Industrial sterilization
5.Fermentation Type-1 (batch, Fed-batch and continuous fermentation)
6. Fermentation Types-2 (submerged, surface & solid state fermentation)
Week 3
7. Fermentation equipment and uses
8. Physical methods of food preservation
9. Bacteria in food production 1
Week 4
10. Bacteria in food production 2
11. Vinegar
12. Fermented Oriental foods-I
Week 5
13. Fermented Oriental foods-2
14. Introduction and general concept of dairy products
15. Yoghurt and some more fermented products
Week 6
16. Microbes as single cell protein
17. Fermented beverages (Beer & wine)
18. Introduction to industrial fermentation
Week 7
19. Industrial enzymes
20. Fermentative products
21. Production of Antibiotics
Week 8
IMMUNOLOGY
22. History of Immunology-I
23. History of Immunology-II
24. History of Immunology-III
25. History of Immunology-IV
Week 9
26. Natural barriers in human body
27. Cells, organs and receptors of immune system
28. Antigen, antibody and immunogenicity
29. Immunoglobulin types, structure and function-1
Week 10
30. Immunoglobulin types, structure and function-2
31. Isotype switching & antibody diversity
32. MHC and monoclonal antibody
33. Cell mediated immunity
Week 11
34. Humoral immunity
35. Types and function of
36. Vaccines
37. Recombinant vaccines
Week 12
38. Single radial immunodiffusion
39. Hemagglutination and hemolysis
40. Separation of serum proteins by electrophoresis
41. Enzyme linked immunosorbent assay (ELISA)
