In this subject students will use an inquiry-based approach to explore the origin and diversity of microorganisms and their significance in the environment, in foods and industry as well as in health and disease. Students will be introduced to the structure, reproduction, classification, cultivation and enumeration of bacteria, viruses, fungi and protists. The conditions required for growth and survival of microorganisms will be studied as well as physical and chemical methods of control. In laboratory classes students will develop skills in culturing and observing microorganisms and in designing experiments to test microbiological concepts. This subject is a pre-requisite for Microbiology 2 and Level 3 Microbiology subjects.