Key steps in the development of microbiology; Economic importance of microorganisms; Microbial diversity and habitats. Major groups of microorganisms: morphology, reproduction and classification of fungi, bacteria, viruses, protozoans, algae and nematodes; Importance of microorganisms in food industry and agriculture (e.g., probiotics - animal nutrition). Control and destruction of microorganisms in nature and food; Handling of microorganisms - culture media, sterilization, isolation, staining and microscopy; engineering; genetically modified organisms.

Introduction and scope of Plant Pathology; Historical perspective of Plant Pathology; Terminologies and concepts in Plant Pathology; Economic importance of Plant Pathogens; Disease causal agents: fungi, bacteria, viruses, mycoplasmas (general features); Biology of plant pathogens; plant-pathogen relationships and disease complexes; Physiology and symptoms of plant disease infections; Epidemiology and disease forecasting; Methods of assessing disease crop losses. Techniques for diagnosing plant diseases; Principles and practices of disease control: quarantines, cultural, biological, host plant resistance, physical and chemical methods. Plant-associated beneficial microbes; Diseases of important crops in Kenya: symptoms, pathogens, transmission, disease cycle and control. Plant Pathology research in Kenya and around the world; Plant pathogens and climate change; Biotechnological innovations in Plant Pathology; Plant Pathology equipment and function. Careers and Institutions in Plant Pathology