The object of the activity is that the teachers apply the basic techniques of the microbiological analysis of the foods that allow them to quantify and identify the microorganisms associated to them and to determine their microbiological quality.
Eje - Mejora de la competencia profesional, ELE - Electricidad y Electrónica, Perfeccionamiento profesional, QUI - Química, SEA - Seguridad y Medio Ambiente