This course is the synthesis product of years of teaching General Microbiology, Food Microbiology, Microbial Biochemistry, and Microbial Genetics. It is intended to support and develop the knowledge of Bachelor's and Master's students in Biological Sciences, particularly those specializing in Microbiology.
Furthermore, this document may assist students in Food Science and Veterinary Science to familiarize themselves with the subject of Food Microbiology. As with all works, it may be subject to errors and omissions. Consequently, it is always encouraging and motivating to receive advice and recommendations from colleagues, teachers, and researchers active in the field.
Abdelhafid BOUBENDIR
Professor of Microbiology
University of Abdelhafid Boussouf, Mila, Algeria- Enseignant: Abdelhafid BOUBENDIR