Microbiology

Some fundamental concepts in microbiology will be covered to give students an overview of the diversity of microorganisms. The modes of nutrition and reproduction of bacteria in relation to the physicochemical parameters of the environment will be studied.

We will discuss the composition and role of the skin and gut microbiota.

The microbiological criteria used for quality control of cosmetic and food products will be defined.

Physical and chemical antimicrobial agents used to control microbial growth will be examined.

On a practical level, the focus will be on ensuring that students know how to handle bacteria and are familiar with microbiological safety protocols. Standard techniques for microbiological testing and assessing the effectiveness of preservatives will be applied to cosmetic products.

Hourly volumes*:

CM: 12:00 p.m.

Practical training: 8 hours

Understand the mechanisms of microorganism growth

and the necessary measures to prevent them in the cosmetics and food industries

High School Biology Curriculum

Written exam: 70% (2 sessions) held on campus

Practical work: 30% (1 session)

Structures and Functions of Bacterial Cell Components

Physicochemical Factors Affecting Bacterial Growth

Skin and Gut Microbiota

Microbiological Quality Criteria for Cosmetics and Food Products

Physical and Chemical Agents for Controlling Microbial Growth

Administrative contact(s):

Master's in Chemistry Office

Master's in Chemistry @ umontpellier.fr

https://master-chimie.edu.umontpellier.fr