TEACHING UNIT
5 : DIFFERENTIATED COURSE (72 h)
Module 1 : Microbiology - Basic Course 36 h
- The world of microbes,
structure of the bacterial cell
- The bacterial growth, factors of multiplication
- Cleaning –disinfection (methods, products…)
- Culture media and bacterial metabolism
- Antibiotics
- Sterilisation
- Hygiene of staff and buildings
- Principles of the numeration and of the identification of
bacteria
- Principles and objectives of the microbiological control
of foodstuffs
Module 2: Study of food products 36 h
- The food groups (nutrition data)
- Influence of processes on the food-value
- Influence of preservation methods on the food-value
Module 3: Effect of consumer perception on new food product
Development (European module) 36 h
- Conception, methodology of the
development of new “health-enhancing products”,
of high food-value and high ecological value
Module 4: Food habits / nutritional education for european
citizens (European module) 36 h
- Culture and food prohibitions
- Food habits
- Evolution of the food fashions
- The role of media
- Relationships between nutrition education and food equilibrium
Module 5: Towards the Quality Assurance in laboratories -
accreditation of laboratories 36 h
- The quality concept applied to laboratories
- The norms
- Consequences of the work of a laboratory: buildings, staff,
products, equipment, methods
- Management of hygiene in the laboratory : cleaning surfaces,
disinfection
- Control of the culture media and laundry
- Management of wastes in the laboratory (identification,
treatment, legal texts)
