Agricultural Industries

This course provides exhaustive information on the structure, physiology, biochemistry, genetics and effects of microorganisms in natural environments, in particular their role in the biogeochemical cycles and in the associations with other microorganisms, plants and animals.This course is intended to provide the students with the current knowledge of milk constituents and their properties. On this basis, critical understanding of the chemical and physical changes that occur in dairy products before, during, and after processing will be achieved.

It covers some important microbial applications in Agriculture, Food and the Environment, so that the student can acquire the fundamental tools to build a better career.Scientific knowledge of principles and practices fundamental to modern dairy technology will unable students critically to evaluate quality and suitability of both raw materials and finished dairy products. Technical activity in operating dairy plants will be easily undertaken.