Taxonomy, role and relevance of the main microorganisms (bacteria, yeast and fungi) associated with food;
Physical and chemical factors that affect the presence of microorganisms in food; Interactions between microorganisms;
Microbiology of products of animal origin;
Microbiology of products of plant origin;
Microbiology of water for human consumption;
Microbiology of fermented foods: dairy products, cured meat, alcoholic beverages, bread and derivatives and of plant origin.