The course aims to provide the basic knowledge of the microbial world, in order toaddress subsequent microbiological and related disciplines, and to deepen the main microbial groups involved in the production, transformation, preservation and consumption of food.
Expected learning outcomes
At the end of the course the student will acquire skills on the physiological, biochemical and genetic characteristics of microorganisms; understanding of the role of microorganisms in the agri-food sector; ability to organize and set up laboratory tests to isolate, identify and select specific microorganisms.
Lesson period: First semester
(In case of multiple editions, please check the period, as it may vary)