Microbiologists study microscopic organisms, which include bacteria, viruses, algae and single-cell fungi (including yeasts) that are too small to be seen without a microscope. These tiny organisms can be usefully employed in the production of foods such as cheese, beer and bread; for the bioprocessing of wastes into useful compounds; and for the manufacturing of vaccines and medicines. Other microorganisms cause diseases in plants, humans and other animals, and can contaminate foods, water and soils.
Microbiologists may be employed by:
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Key tertiary qualifications include:
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