Within the individual lectures, students will be acquainted with the nomenclature and taxonomy of microorganisms, methods of their identification and bacterial biofilm formation. As part of the consolidation of existing knowledge, attention will be paid to bacteria, fungi and yeasts, which are important in various segments of industry, factors influencing the occurrence and survival of microorganisms in various environments and products, indicator and index microorganisms will be discussed. Furthermore, microbial cultures used in the food industry and agriculture, pathogenic microorganisms occurring in food and other biological products, an overview of diseases of microbial origin and finally microbiological requirements for cosmetics and other biological products, methods of microbiological quality control, including relevant legislation.