History of microorganisms associated with food; Taxonomy, role and relevance of microorganisms in food; Main sources of microorganisms found in food; Bacteria found most frequently in food; Kinds of mold commonly found in food; Generations of yeasts commonly found in food; Factors that condition the presence of microorganisms in food; Bacterial metabolism; Interactions between microorganisms; Microbiology of unfermented processed meats; Microbiology of fish products fish, molluscs and crustaceans; Microbiology of fruit and vegetable products; Microbiology of dairy products; Lactic acid bacteria; Microbiology of various food products; Microbiology of water for human consumption.