Microbiology and Hygiene

Knowledge and understanding: At the end of the course, the student must have acquired basic theoretical and practical knowledge regarding the main characteristics of microorganisms, the immune response and the basic biosecurity standards, knowing how to identify the main risks associated with different categories of food of animal origin, knowing the specific characteristics of pathogenic microorganisms. Likewise, she/he must be able to identify the agents of the most common food alterations, through the main techniques of microbiological diagnostics.
Ability to apply knowledge and understanding: The student with the theoretical and practical knowledge acquired during the course, must be able to know the characteristics of the various microorganisms, their impact on the health and immune status of animals, as well as on the safety and quality of food of animal origin, evaluating the correct application of the set of rules of hygiene and prevention.
Making judgments: At the end of the course the student must be able to recognize the characteristics and the direct and indirect risk factors linked to the presence of different classes of microorganisms, towards the immune system of livestock and the safety and quality of the food they produce, knowing how to apply the most appropriate hygienic measures.
Communication skills: On the basis of what has been learned from the course, the student must be able to explain what has been learned in a simple and clear way using correct and appropriate scientific terminology.

Knowledge and understanding
At the end of the course, the student must have acquired basic theoretical and practical knowledge regarding the main characteristics of microorganisms, the immune response and the basic biosecurity standards, knowing how to identify the main risks associated with different categories of food of animal origin, knowing the specific characteristics of pathogenic microorganisms. Likewise, he must be able to identify the agents of the most common food alterations, through the main techniques of microbiological diagnostics.
Ability to apply knowledge and understanding
The student with the theoretical and practical knowledge acquired during the course, must be able to know the characteristics of the various microorganisms, their impact on the health and immune status of animals, as well as on the safety and quality of food of animal origin, evaluating the correct application of the set of rules of hygiene and prevention.
Making judgments
At the end of the course the student must be able to recognize the characteristics and the direct and indirect risk factors linked to the presence of different classes of microorganisms, towards the immune system of livestock and the safety and quality of the food they produce, knowing how to apply the most appropriate hygienic measures.
Communication skills
On the basis of what has been learned from the course, the student must be able to explain what has been learned in a simple and clear way using correct and appropriate scientific terminology.