GENERAL MICROBIOLOGY is the basic background course for understanding the diversity, morphology, cell structure, function, metabolism, reproduction and phylogenetics of microorganisms, the factors that affect the development of microorganisms, the means and methods of inhibiting and destroying microorganisms, culture methods microorganisms, conventional and modern methods of microbiological analysis, genetic improvement of microorganisms. The course supports senior level courses in the Department of Food Science and Nutrition of the UT on microorganisms, pathogenic or beneficial, relevant to food processing and safety. Upon successful completion of the course, the student will be able to: know the basic principles of structure, organization and function of the prokaryotic cell, the eukaryotic cell and viruses, the influence of the environment on their growth and metabolism, the rules their classification as well as the main characteristics of the most important genera and species of microorganisms. The students also familiarize themselves with the most basic laboratory practices followed in a microbiological laboratory. More specifically, they will be able to know the safety rules of a microbiological laboratory, the required equipment and their use, the basic nutrient substrates, the methods of counting microorganisms in food with the method of serial dilutions in Petri dishes and staining techniques, identification methods bacteria, surface and air microbial assessment methods, maximum probable number-MPN, membrane filtration and enrichment methods sample, observe and identify microorganisms under the microscope.