TP Microbiology

The aim is to get the apprentices to work in synergy with the students in charge of the "innovation" projects. The technology hall is often the place where the products of the "innovation" projects are manufactured, and the apprentices will be responsible for assessing the hazards potentially introduced by 2 of the 5 M's (Environment and Material).

Fundamentals of general microbiology and molecular biology and Course Microbial contamination and analytical techniques

These practical exercises are an extension of the courses on HACCP, microbiological techniques and TIACs. Students work in groups. Analyses will focus on the main causes of micro-organism introduction in pre-production conditions for innovation projects. They will choose and/or compare several techniques
Students will:
- analyze the results and communicate their conclusions to the students in charge of the "innovation" projects.
- be critical about the application potential of the techniques chosen: their strengths and weaknesses.

Food microbiology

Prescott, L.M., Harley, J.P., Klein, D.A. (2003). Microbiology.
Madigan, M., Martinko, J. (2007) Brock Biology of Microorganisms (2007). 11th edition. Pearson Education (Eds)