Objectifs pédagogiques

To learn main characteristics of microorganisms involved in food fermentation.
To understand the role of microorganisms in the chemical and physical modifications during food fermentation.
To learn the main characteristics of probiotics.
To understand the interaction between probiotics and human gut.
To learn basic concept of food safety. To perform a microbiological analysis of a food samples both by using conventional and molecular techniques.
To monitor microbial population during food processing.
To select microorganisms for healthy benefits to human body.
To implement HACCP principles to a food process.