Study level
BAC +4
ECTS
2 credits
Component
Faculty of Science
Description
Some basic microbiological principles will be covered, giving students an overview of the diversity of microorganisms. Bacteria's mode of nutrition and multiplication as a function of physico-chemical environmental parameters will be studied.
The composition and role of skin and digestive microbiota will be discussed.
The microbiological criteria used for quality control of cosmetics and food products will be defined.
Physical and chemical antimicrobial agents to control microbial development will be examined.
On a practical level, students will be expected to know how to handle bacteria and be familiar with microbiological safety rules. Usual microbiological control techniques and preservative efficacy tests will be carried out on cosmetic products.
Hourly volumes* :
CM: 12h
Practical work: 8h
Objectives
Understanding the development mechanisms of microorganisms
and the measures needed to prevent them in the cosmetics and food sectors
Necessary prerequisites
High School Biology Program
Knowledge control
Written exam: 70% (2 sessions) organized locally
TP: 30% (1 session)
Syllabus
Structures and functions of bacterial cell components
Physicochemical factors in bacterial growth
Skin and intestinal microbiota
Microbiological quality criteria for cosmetics and food products
Physical and chemical agents to control microbial growth
Further information
Administrative contact(s) :
Secretariat Master Chemistry
master-chimie @ umontpellier.fr @
https://master-chimie.edu.umontpellier.fr