Evolution of Biotechnology; Parameters that affect the microorganisms in food (temperature, pH, water activity and nutrients); microbial interactions (antagonism, Biocontrol, bacteriocins) The Dairy Industries; starter cultures for milk processing; Fermented milks (Yogurt, Kefir, Gioddu, Milks Probiotics); cheese types; non-starter microorganisms of interest dairy industries (yeasts, molds, propionic).
