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Course on Biotechnology, Microbiology, Molecular Microbiology and Fermented Products
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1Fermentation and Production of Fermented ProductsThis 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.
Extra information
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Bring notebook, pencil, eraser and penLocation
Online via webcam
General info
Age: | Children (7-12 years old) Teenagers (13-17 years old) Adults (18-64 years old) Seniors (65+ years old) |
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Student level: | Beginner Intermediate Advanced |
Duration: | 60 minutes |
The class is taught in: | Spanish, English |
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from C$18.66Online via webcam
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Online reputation
- Instructor since May 2025
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16 | Monday at 16:00 | Tuesday at 16:00 | Wednesday at 16:00 | Thursday at 16:00 | Friday at 16:00 | Saturday at 16:00 | Sunday at 16:00 |
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19 | Monday at 19:00 | Tuesday at 19:00 | Wednesday at 19:00 | Thursday at 19:00 | Friday at 19:00 | Saturday at 19:00 | Sunday at 19:00 |
20 | Monday at 20:00 | Tuesday at 20:00 | Wednesday at 20:00 | Friday at 20:00 | Sunday at 20:00 | ||
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22 | Monday at 22:00 | Tuesday at 22:00 | Wednesday at 22:00 | Friday at 22:00 | Sunday at 22:00 | ||
23 | Monday at 23:00 | Tuesday at 23:00 | Wednesday at 23:00 | Thursday at 23:00 | Friday at 23:00 | Saturday at 23:00 | Sunday at 23:00 |
from C$18.66Online via webcam
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If you are not satisfied after your first lesson, Apprentus will find you another instructor or will refund your first lesson.
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