Base Knowledge
Not applicable
Teaching Methodologies
Lecture classes will focus on the explanation of the basic concepts of the course and theoretical-practical classes on exercise sheets resolution by the students. Lecture classes will take advantage of powerpoint presentations projection and theoretical-practical classes on exercise resolution in accordance to the lectures subjects. All study material is made available through a digital platform.
Learning Results
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 in the environment and their industrial application.
Program
1. Inoculation, isolation and control of microorganisms
Inoculation and isolation techniques in aseptic conditions. Fundamentals of microbiological control. Main physical agents for microorganisms control: temperature, radiation, filtration and dehydration. Main chemical agents for microorganisms control: phenolic compounds, alcohols, halogens, heavy metals and detergents.
2. Nutritional requirements and microbiological environment.
Main groups of microorganisms: Algae, fungi, protozoa and prokaryotes. Main chemical elements used as nutrients. Nutritional classification of microorganisms. Culture media used in the cultivation of microorganisms.
3. Structural characterization of microorganisms.
The microscope. Types of microscopes: optical and electronic. Microscopy techniques: bright field, dark field and phase contrast. Morphological characteristics of eukaryotic and prokaryotic microorganisms. Ultra-structure of eukaryotic and prokaryotic microorganisms. Latent forms of microorganisms.
4. Biochemical and physiological characterization of microorganisms.
Main biochemical and physiological tests. Evaluation of the antimicrobial power of sanitizers, disinfectants, antiseptics and antibiotics. Traditional and rapid identification and counting methods.
5. Cultivation and microorganisms growth
Factors affecting microbial growth. Reproduction and growth of prokaryotic microorganisms. Growth of microorganisms in a closed system. Quantitative determination of microbial growth.
6. Main microorganisms in the environment and of industrial interest.
Microorganisms from natural environments. Soil microbiology. Contaminating microorganisms in water and food. Food, environmental, industrial and medical microbiology.
Curricular Unit Teachers
Internship(s)
NAO
Bibliography
1) Amaral, AL. Unit course documentation, 2021.
2) Pelczar, Chang e Krieg. Microbiologia – conceitos e aplicações, Makron Books, 1996.
3) Ferreira e Sousa. Microbiologia – Volume 1, Lidel, 1998.
4) Montville e Matthews. Food microbiology: an introduction, 3rd Ed., ASM Press, Washington, 2012.
5) Willey, Sherwood, Woolverton. Microbiology, 11th Ed., McGraw Hill, NY, 2019.
6) G. Black. Microbiology – principles and explorations, 10th Ed., John Wiley & Sons, NJ, 2018.