This course of general microbiology provides a comprehensive
introduction to the microbial world, focusing on the structure,
classification, growth, and functions of microorganisms. Students will
explore key microbiological techniques, including bacterial staining,
culturing, and identification. The course also covers essential topics
in mycology and virology, equipping students with a solid foundation in
microbial diversity and behavior.
- Teacher: Hafida Baoune
This course explores the fundamental role of microorganisms in biotechnology and their vast applications in industry, healthcare, and food production. Students will discover how microorganisms contribute to economic and industrial processes, from food fermentations (bread, cheese, milk) to the production of valuable metabolites such as enzymes, ethanol, citric acid, and antibiotics.
The course also covers medical applications, including hormone and vaccine production, as well as animal biotechnology, focusing on embryo technologies and cell culture for industrial use. Finally, students will gain insight into in vitro culture techniques, their historical development, and their role in modern biotechnology.
By understanding these key concepts, students will develop a strong foundation in biotechnological innovations, preparing them for careers in research, pharmaceuticals, food technology, and biomedical sciences.
- Teacher: Naima CHAMLAL
