Microbiology

Some fundamental basics of microbiology will be covered so that students have an overview of the diversity of microorganisms. The mode of nutrition and multiplication of bacteria according to the physico-chemical parameters of the environment will be studied.

The composition and role of the skin and digestive microbiota will be discussed.

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

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

At the practical level, the student will be expected to know how to handle bacteria and to know the rules of microbiological safety. Usual techniques of microbiological controls and effectiveness of preservatives will be performed on cosmetic products.

Hourly volumes* :

CM : 12h

TP : 8h

To know the mechanisms of development of microorganisms

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

High School Biology Program

Written: 70% (2 sessions) organized locally

TP : 30% (1 session)

Structures and functions of the components of the bacterial cell

Physicochemical factors of bacterial growth

Skin and intestinal microbiota

Microbiological quality criteria for cosmetic and food products

Physical and chemical agents to control microbial growth

Administrative contact(s):

Secretariat Master Chemistry

master-chimie @ umontpellier.fr (master-chimie @ umontpellier.fr)

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