The subject will cover the production, processing and preservation of food by microorganisms and/or enzymes, as well as the production of raw materials, additives and adjuvants used in the food industry. In all cases, the different processes will be studied according to the substrates employed, the characteristics of the microorganisms used as regards the metabolic activities they develop in these substrates, as well as the selection and improvement of the microorganisms for the optimization of the processes.
