The teaching of food microbiology aims to provide the necessary information on the main microorganisms of interest to the food industry, to assess the sanitary and hygienic qualities of foodstuffs, and to show that the development of these microorganisms can have health-related incidents in the case of pathogenic germs. Technologically, the aim is also to demonstrate the properties and capacities of microorganisms to produce substances useful to the food and bioindustries.
- Enseignant: LAMIA BENHALIMA