Microbiology

Some fundamental principles of microbiology will be covered to give students an overview of the diversity of microorganisms. The mode of nutrition and multiplication of bacteria according to the physicochemical parameters of the environment will be studied.

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

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

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

On a practical level, emphasis will be placed on ensuring that students know how to handle bacteria and are familiar with microbiological safety rules. Standard microbiological control and preservative efficacy techniques will be performed on cosmetic products.

Hourly volumes:

CM: 12 p.m.

Practical work: 8 hours

Understanding the mechanisms of microorganism development

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

High School Biology Curriculum

Written: 70% (2 sessions) organized locally

Practical work: 30% (1 session)

Structures and functions of bacterial cell components

Physicochemical factors of bacterial growth

Skin and intestinal microbiota

Microbiological quality criteria for cosmetic and food products

Physical and chemical agents for controlling microbial growth

Administrative contact(s):

Master's Program in Chemistry Secretariat

Master's degree in Chemistry @ umontpellier.fr

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