Microbiologia Geral

Not applicable  

In the lecture (T) classes the consolidation of the theoretical bases will be carried out by an expository method. Students are encouraged to participate with questions and comments during both lecture and practical classes.

In practical classes the main techniques and methods used in microbiology for the isolation, growth, identification and characterization of microorganisms will be applied. Students will carry out practical experiences and elaborate reports of the laboratory experiments.

All study material is made available through a digital platform.

At the end of this course unit the student should be able to: i) Acquire the basic concepts of Microbiology. ii) Recognize the structure of eukaryotic and prokaryotic cells. iii) Determine the nutritional requirements and the appropriate microbiological environment for microorganisms. iv) Characterize biochemically and physiologically the microorganisms. v) Recognize the methodologies for cultivating microorganisms and determine their growth. vi) Recognize the main methods of microorganisms control. vii) Recognize the main microorganisms responsible for drinking water and foodstuff contamination.

LECTURES:

1. Inoculation, isolation and control of microorganisms

Techniques for the isolation, inoculation and conservation of microorganisms. Fundamentals of microbial control. Physical and chemical control agents (antimicrobials).

2. Nutritional requirements and metabolic diversity of microorganisms

Main groups of microorganisms: prokaryotes, eukaryotes and viruses. Nutrition and microbial culture. Nutritional requirements and metabolic diversity of microorganisms. Culture media for microorganisms. Main biochemical and physiological tests.

3. Microbial growth.

Substrate dependence and effect of environmental factors. Quantification of the growth of microorganisms. Traditional and fast identification and quantification methods.

4. Main microorganisms responsible for drinking water and foodstuff contamination.

Main contaminating microorganisms in drinking water. Main microorganisms responsible for food spoilage.

LAB PRACTICES:

Preparation and sterilization of laboratory material and culture media. Microorganisms in the environment. Inoculation and isolation techniques. Methods for conservation and revival of microorganisms. Metabolic and biochemical characterization of microorganisms.

The evaluation is continuous and/or periodic and has two components: i) Theoretical component (AT) by 2 intermediate written tests (50% of the AT classification each), or by final exam and ii) Laboratorial practical component (AP) comprising the Lab Performance Assessment (AL-20%), Report discussion and Assessment (AR-60%) and a Final Laboratorial test (TP-20%). Students who complete all theoretical continuous assessment instruments do not have access to the theoretical “normal” (regular) period exam (except for working-students).. In the written and lab tests it is not allowed the consultation of any unauthorized document or electronic equipment.

The applicable attendance regime is defined in the Coimbra Institute of Engineering Regulations for the Professional Technical Higher Courses.

In order to be approved in this course it is required a minimum of 9.5 values in both components (AT and AP). Given that this criterium is fulfilled, the final classification of this course unit will be given by the expression: 0,5xAT + 0,5xAP.

NAO