Lectures:
Definition and scope of agricultural microbiology. Role of microorganisms in nature. Eukaryotes and prokaryotes (1 hour). The eukaryotic cell (1). The eubacterial cell (3). Microbial metabolism: energetic and biosynthetic (4). Bacterial growth (1). Nutrition of microorganisms. Autotrophy and heterotrophy (1). Genetics of bacteria (1). Classification of microorganisms (1).
Microorganisms involved in agro-food: Spirillaceae, Campylobacteriaceae, Brucellaceae, Alcaligenes, Neisseriales, (1) Pseudomonadales, Spirochetales, Enterobacteriaceae, (3) Lactic acid bacteria, (3) Vibrionales, Clostridiales, (1) Bacillales, Listeriaceae, (1) Staphylococcaceae , Actinomycetes, Archaea, (1) Molds, Yeasts (1).
Microbiology of food products of animal origin: Drinking and fermented milks (1), butter, ice cream (1), cheese (2), fish products (1), eggs (1), Meat and animal derivatives (2).
Microbial Ecology: The rumen as microbial ecosystem (1).
Laboratory
Structure and function of the microbial cell (2), nutrition and culture of microorganisms (5), control of microbial growth (2), evaluation of micro-organisms in foodstuffs of animal origin (6).
Mode of delivery (es. face to face, tutorials, laboratory, seminars, ...):
