Department of Microbiology and Public Health (MPH)

At a glance total courses and credit hours:

Courses with code Credits Hrs/Wk Contact Hrs/Wk Total Courses
T P Total T P Total
MPH-101 Animal Hygiene & Biosecurity 2.0 1.5 3.5 2.0 3.0 5.0
MPH-161 General Microbiology 3.0 1.5 4.5 3.0 3.0 6.0
MPH-231 Systemic Bacteriology and Mycology 3.0 1.5 4.5 3.0 3.0 6.0
MPH-261 Virology 3.0 1.5 4.5 3.0 3.0 6.0
MPH-301 Immunology, Serology and  Molecular Techniques 2.0 1.5 3.5 2.0 3.0 5.0
MPH-431 Dairy Microbiology & Food Hygiene 3.0 1.5 4.5 3.0 3.0 6.0
MPH-501 Public Health and Zoonoses 2.0 0 2.0 2.0 0 2.0
Sub-total 18.0 9.0 27.0 18.0 18.0 36.0 7.0

Course Title: Animal Hygiene and Biosecurity

Course Code: MPH-101

Credit: (T+P) 2+1.5


Introduction: Definition of hygiene, health, disease. Classification of hygiene. Importance of animal hygiene and its scope in health and production. Influence of environment on health.

Soil: Definition, soil and disease. Sanitary improvement and sanitation of soil.

Air and ventilation: Definition. Hygienic importance and effect of ventilation on animal health. Types of ventilation.

Water: Sources of water, hygienic requirements of water, water contamination, water purification and examination of water.

Sanitation: Definition, importance, drainage and sewerage system, disposal of waste, disposal of carcasses.

Prevention and control of diseases: Hygienic measures for the prevention and control of infectious disease, isolation, quarantine, disinfection, disinfestation, immunization.

Biosecurity program, types of biosecurity, component of biosecurity. Biosecurity as an international issue.

Biosecurity risk assessment in laboratory, biosafety levels and corresponding biosecurity risk and physical security levels in laboratory.

Acid rain and green house effect.


Determination of health by external appearance (signs of health).

Methods of recording temperature, pulse and respiration.

Methods for the administration of medicine.

Methods of bandages and clothing.

Sanitary inspection and disinfection of different farms and surroundings.


Course Title: General Microbiology

Course Code: MPH-161

Credits: (T+P) 3+1.5


Introduction: History and development of microbiology. Classification of microbes, General morphology, physiology and nutrition, cultivation, isolation, identification and growth of bacteria.

Bacterial genetics: Nucleic acid, Plasmid, mutation, transformation, transduction and conjugation

Mechanism of infection: Infection, transmission of infection, route of infection, relationship of microorganisms to a disease, general defence mechanism of the body, virulence, factors involving the virulence of microorganisms.

Bacterial toxins: Toxins and antitoxins, endotoxin and exotoxins, toxins produced by bacteria and their effect on host tissue

Sterilization and Disinfection: Methods and principles of sterilization, types of disinfectants and their characteristics.

Morphology, physiology & nutrition, cultivations and toxins of Fungi, Rickettsia, Chlamydia and Mycoplasma.


Operation of microscopes

Methods of sterilization and preparation of cultural media

Microscopic study of living microorganisms

Staining techniques

Demonstration of bacteria in specimens

Cultivation, isolation and identification of bacteria

Antibiotic sensitivity test

Sterility test of glass wares and equipments


Course Title: Systemic Bacteriology and Mycology

Course Code: MPH-231

Credits: (T+P) 3+1.5

Theory A. Bacteriology:

Classification of bacteria.

Morphological, cultural, biochemical and pathogenic characteristics of the organisms belonging to the following genera- Actinobacillus, Actinomyces, Aeromonas, Bacillus, Bacteriodes, Bordetella, Borrelia,  Brucella, Campylobacter, Clostridium, Corynebacterium, Diplococcus,  Enterobacter, Escherichia, Hemophilus, Klebsiella,  Leptospira,  Listeria,  Moraxella, Mycobacterium, Nocardia, Pasteurella, Proteus, Pseudomonas, Salmonella, Serratia, Shigella, Spheorophorus, Spirilum, Staphylococcus, Streptococcus,  Treponema, Vibrio and Yersinia spp.

Classification, properties, pathogenicity, transmission and diagnosis of Mycoplasma, Rickettsia and Chlamydia of different animals and birds.

     B. Mycology: Important identifying characteristics and classification of following fungi-Aspergillus, Histoplasma, Rhinosporodium, Microsporum, Trichophyton, Candida, Cryptococcus, Sporotrichum and Coccidioides spp. as well as Mycotoxins.


Growth characteristics of organisms of different bacteria on various media.

Morphological, cultural, biochemical and fermentation characteristics of various organisms.

Bacteriological and mycological examination of water, milk and food stuff.

Methods of cultivation and identification of Rickettsia, Mycoplasma and Chlamydia.

Antimicrobial susceptibility testing of common pathogens isolated from pathological samples.

Course Title: Virology

Course Code: MPH-261

Credits: (T+P) 3+1.5


Introduction: History of virology, physical, chemical and biological properties of viruses, Classification of viruses, Viral inactivating agents, Purification of viruses, Replication of viruses and their effect on host tissues, Bacteriophages, Transmission and reservoir of viruses, Viral immunity, Interference phenomenon and interferon, Viral vaccines and chemotherapy, Persistent infection and slow virus infections

Studies on the properties, cultivation, pathogenicity, transmission, immunity and diagnosis of viruses of the following diseases of animals and birds: Avian encephalomyelitis, Avian leukosis complex, Canine distemper, Duck plague, Duck viral hepatitis Foot and mouth disease, Influenza viruses, Infectious bovine rhinotracheitis, Infectious bronchitis, Infectious bursal disease, Infectious canine hepatitis, Infectious laryngotracheitis, Marek’s disease,  Mucosal disease complex, Newcastle disease, Prion, Rabies, Rinderpest, Rota virus infection, Vesicular stomatitis, Pox diseases, Feline panleucopenia, Bovine ephemeral fever, PPR and other important viral infection of animals and birds.


  1. Collection, preservation, preparation and purification of virological specimens for laboratory examination and identification of viruses.
  2. Cultivation of viruses in embryonated eggs, tissue culture and intact host system, Assay of infectivity of viruses.
  3. Qualitative and quantitative titration of viruses.
  4. Introduction to biosafety cabinet.


Course Title: Immunology, Serology and Molecular Techniques

Course Code: MPH-301

Credits: (T+P) 2+1.5


Introduction: History of immunology, Immunity and resistance and their types. Development, structure and functions of immune system Basic phenomenons of immune response.

Antigen: Definition, composition, properties of antigens, adjuvant. Types and uses of vaccines. Different types of adjuvant.

Antibodies: Definition, composition, properties, formation and uses of antibody, Types of immunoglobulins and their properties and functions. Monoclonal and polyclonal antibodies and their production techniques.

Cytokines and immune system.

Major Histocompatibiliti Complex (MHC) Molecule.

Complement: Definition, properties, and activation of complement and functions.

Antigen processing, Lymphocytes, Helper T cells and their response to antigen, B cells and their response to antigen.

T cell function and destruction of cell associated antigen

Regulation of immune response.

Different techniques of Antigen and antibody reactions ( eg Agglutination, precipitation, complement fixation, Enzyme Linked Immuno-sorbent Assay (ELISA), Fluorescent tagged antibody reaction, and neutralization, immunoperoxidase).

Immunologic disorder and their consequences.

Hypersensitivity and immune tolerance

Basics of Vaccinology-Vaccines, vaccination and vaccination schedule. Production, evaluation, storage and transportation of vaccines.

Principles of Molecular techniques- DNA extraction, Polymerase chain reaction and Gel electrophoresis.


Serological test:  Agglutination test, Agar gel precipitation test, Complement fixation test, Enzyme Linked Immuno-sorbent Assay (ELISA), Fluorescent tagged antibody reaction (FAT), Neutralization test, Immunoperoxidase radioimmuno assay (RIA) and Haemagglutination inhibition test.

Molecular techniques- DNA extraction, Polymerase chain reaction and Gel electrophoresis.

Course Title: Dairy Microbiology & Food Hygiene

Course Code: MPH 431

Credits: (T+P) 3+1.5


Introduction and significance of dairy microbiology, Sources of contamination of milk, Hygienic milk production.

Classification of dairy microorganisms: Morphology and classification of dairy bacteria. Characteristics of important microorganisms, Characteristics of spoilage and pathogenic microorganisms, Characteristics of dairy associated fungi and bacteriophages.

Microorganisms associated with milk: Microorganisms associated with raw milk and their significance, Role of psychrotrophs in milk, Effect of processing on microorganisms in milk.

Microbial spoilage of milk:  Role of microbes in spoilage of milk – Microbial interactions, Milk fermentations, Abnormal milk fermentations, contamination and spoilage of milk and milk product. Adulteration of milk. Diseases transmitted through milk and their significance on health. Bacteriological quality of milk and milk products.

Mastitic milk: Mastitic milk – Suitability for processing and public health significance, Detection of mastitic milk.

 Milk borne diseases: Food infection, intoxication and toxic-infection, investigation of food borne disease outbreaks.

Food safety practices: Microbiology in food plant sanitation. Food legislation, standards and codes of practices, Hazard Analysis Critical Control Point (HACCP)

Antimicrobial substances in milk

Microbiology of market milk

Microbiology of lactic starter.


Qualitative and quantitative methods of milk testing

Dye reduction test

Direct microscopic count (DMC)

Standard plate count (SPC)

Coliform counts in Milk

Methods of Enumeration of other groups of bacteria

Enumeration of yeast and moulds in Milk


Course Title: Public Health and Zoonoses

Course Code:  MPH-501

Credits: (T+P) 2+0


Public Health

Definition, objectives, functions and activities of public health and veterinary public health.

The common basis for veterinary and public health practices, public health team. Organization, administration and functions of public health.

Importance of veterinary knowledge in public health.

Public health aspects of milk production, transportation and marketing.

Major obstacles of VPH delivery services in Bangladesh.

Ante-mortem inspection, transportation of meat animal, slaughtering of meat animals and birds, pre-harvest and post harvest technology foods at farms and manufacturing level.

Abattoir: principles for planning of an abattoir and situation in Bangladesh. Inspection and judgement of carcass. Adulteration and misinterpretation of meat foods. Diseases transmitted through meat and meat products.

Capacity building in public health: Principles and Practices of One Health approaches in Bangladesh.


Concept, classification and impact.

Zoonotic diseases: Bacterial, Viral, Parasitic and Fungal zoonoses.

Impact of zoonotic diseases in human and animal health.

Prevention, control and eradication of zoonotic diseases.

General methods of epidemiological investigation of zoonotic disease.