Part I. Basic Microbiology.
Eukaryotic and prokaryotic microorganisms: morphology and cytology; nutrition and growth factors; microbial metabolism. Genetics of bacteria. Classification of microorganisms: Lactic Acid Bacteria; Staphylococcaceae; Carnobacteriaceae; Listeriaceae; Clostridiaceae; Bacillaceae; Enterobacteriaceae; Campylobacteriaceae Pseudomonadaceae; Brucellaceae; Vibrionaceae; Actinomycetes; molds and yeasts.
Microbial ecology: the rumen
Part II. Animal origin foods and related microorganisms.
Milk, cheeses, fermented milk, ice cream, meat and meat by-product; fish and fish products, eggs and egg products: the factors that affect microbial growth; the management of technological microorganisms; strategies to control spoilage and / or pathogenic microorganisms.
Part III. Laboratory activities.
