Laboratory of Biological Technologies

Laboratory (PL) classes carrying out experimental works in small groups. In these students are confronted with relevant questions, for assessing the previous preparation for the experimental work, and enhancing the knowledge acquired by the students. After each work conclusion, an oral discussion is performed discussing the theoretical concepts involved, and the obtained results. The written reports are also evaluated.
Continuous evaluation is performed taking into account: (i) Evaluation of Experimental Work: 5 summary reports (A-35%) and oral discussion (B-30%) (ii) Experimental Classroom Assessment: Performance in the laboratory classes (C-15%), (iii) Evaluation of an oral presentation of one work results that the student must carry out at the end of the semester (D-20%). The final classification is obtained by summing the contributions of the various components (0.35xA+0.30xB +0.15xC +0.20xD.

The objectives of the course undergo introducing the student in the field of Biological and Enzyme Technology, with special emphasis on the main biological and enzyme uses in industry, enzyme kinetics, biocatalysts immobilization methods and application in reactors.
It is intended that students acquire the following skills: i) recognize the main biological and enzymatic processes in industry; ii) experimentally determine the Michaelis-Menten model kinetic parameters in both free and immobilized enzymes; iii) experimentally determine the parameters of empirical models for continuous reactors with immobilized enzymes; iv) operate biological processes and enzymatic industrial production; v) implement purification methods of biological compounds; vi) organizing and conducting group work and vii) report the performed work, discuss and analyze the experimental results.

Group experimental work, including laboratory execution, preparation of written report, and analysis and discussion of the results.
Experimental works to be performed:
1. Determination of S. cerevisiae invertase kinetic constants in free cells
2. Immobilization of S. cerevisiae in alginate
3. Determination of Saccharomyces cerevisiae invertase kinetic constants in immobilized cells
4. Continuous operation of enzymatic reactors with immobilized cells
5. Alcoholic fermentation (vinification)
6. Lactic fermentation (yoghurt production)
7. Saccharolytic activity (amylase)
8. Proteolytic activity in cheeses.

• - A classificação final é dada pela fórmula: 0,35xRelatórios +0,30x(Discussão oral) +0,15xDesempenho +0,20x(Apresentação oral) - 100.0%

NAO