1Fermentation and Production of Fermented Products This course explores the fundamentals and practical applications of microbial fermentation for the production of fermented foods and beverages. You'll learn about fermentation types (lactic, alcoholic, acetic, mixed), control parameters, and the formulation of functional products. Ideal for those seeking to start or innovate in the field of food biotechnology. 2 Molecular Microbiology This course focuses on molecular techniques applied to the study and manipulation of microorganisms. It includes DNA extraction and amplification, genetic analysis by PCR and qPCR, basic cloning, and the use of bioinformatics tools for microbial identification and characterization. Ideal for research projects, advanced microbiological control, or genetic engineering. 3 Microbiological Process Engineering This course addresses the design, control, and scale-up of microbiological processes in industrial or research settings. You'll learn about bioreactor operation, monitoring of critical variables (pH, DO, biomass), fermentation strategies (batch, fed-batch, continuous), and process validation. Perfect for those seeking to apply microbiology at a technological or commercial level. 4Cellular Research Techniques Applied to Microorganisms Theoretical course on microbial cell analysis tools. Includes microscopy, staining, biofilm formation and study, cell viability, antimicrobial activity testing, and counting techniques. Focused on strengthening laboratory skills useful in medical, environmental, food, and industrial microbiology. 5 Microbial Physiology and Biochemistry This course focuses on the study of the metabolism, growth, and physiological responses of microorganisms in different environments. Metabolic pathways, production of primary and secondary metabolites, and stress adaptation mechanisms will be addressed. This course provides an essential foundation for understanding how to optimize microbial culture or production conditions in industrial and laboratory processes.