This course covers the general study of microbiology and its relevance to nutrition. Topics covered; introduction to microbiology including history and its need in nutrition, general principals of microbial concepts including  terminology, host parasite relationship and normal flora, pathogenicity of microorganisms, principals of infectious disease, bacterial structure and classification, bacterial growth, metabolism and its genetics, important pathogenic bacteria and mechanisms of disease production, fungi, protozoa and helminthes, and virology. Also, antiseptics, antibiotics, disinfectant and sterilization techniques will be covered and immunology is offered in order to prepare the students for better understanding of drug pharmacokinetics and disease processes.