Degree: B.S.
Coordinator: Max M. Haggblom (haggblom@aesop.rutgers.edu)
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Adviser
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Code
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Office
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Phone(Ext.)
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Tamar Barkay
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(BD)
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Lipman 333C
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2-9763 (333)
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Max M. Haggblom
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(HQ)
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Lipman 326
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2-9763 (326)
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Karl Matthews
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(MQ)
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Food Science 203
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2-9611 (219)
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Mikhail Tchikindas
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(TK)
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Food Science 203
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2-9611 (218)
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Costantino Vetriani
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(VE)
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IMCS 305B
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2-6555 (373)
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Microorganisms are the smallest living things, the oldest form of life
on earth, ubiquitous in the biosphere, and central to many life
processes on earth. The microbiology curriculum emphasizes the
uniqueness of microbial biology, its enormous diversity, and the
biochemical basis of microbial life. Recent advances in microbial
molecular biology and biotechnology have led to a deeper understanding
of the physiology, genetics, and taxonomy of microbes. The
curriculum examines the diverse roles of microorganisms and the
fundamentals of microbial diversity, physiology, and genetics. It
focuses on microorganisms; microbial processes in natural and managed
environments; and effects on human, animal, plant, and environmental
health. The curriculum provides students with a fundamental
understanding of the various applications of microbes in biotechnology,
the food industry, agriculture, and medicine. The curriculum examines
the nature and activity of microbial populations in aquatic and
terrestrial ecosystems, the interactions within microbial communities,
biogeochemical cycles, and energy flows. The field is a major
contributor to industrial development; human, animal, and plant health;
environmental integrity; and agricultural productivity. Microbes are
central to the food, biotechnology, and pharmaceutical industries and
are broadly used for food fermentations, biosynthesis, and
biodegradation of toxic chemicals.
The primary objectives of
the curriculum are to educate broadly in the biology of microorganisms
and to prepare students for positions in industry, government, and
graduate/professional study in the life sciences through extensive
course work and laboratory and research experience.
