Base Knowledge
Not applicable.
Teaching Methodologies
The classes are of a practical laboratory character where the various experimental works proposed are carried out in a group of two students. Experimental work includes carrying out the experiment, preparing a written report, and analyzing and discussing the results.
In each class, initially, a theoretical exposition is made in which new concepts are introduced and the methods and procedures to be carried out are presented. During the class, students are confronted with pertinent questions, in order to assess how they prepared to carry out the experimental work and enhance their understanding of the acquired knowledge. At the end of each work carried out, an oral discussion is carried out, by group, to discuss the theoretical concepts and the results obtained in the work.
Learning Results
The main objective of the course is to introduce students, in an integrated way, to the fundamentals of Microbiology. It is intended that students acquire the following knowledge and skills: i) apply methods for quantifying microbial growth; ii) interpret the kinetics of microbial growth and the factors that influence its growth; iii) evaluate the effectiveness of chemical and physical agents in controlling the growth of microorganisms; iv) quantify the number of microorganisms present in food products, water and soil. Furthermore, the student must be able: i) to carry out group work; ii) to organize and manage the performance of work; iii) to report the work carried out (orally and in the form of a report) and to discuss and analyze the experimental results obtained.
Program
The syllabus consists of carrying out experimental work in groups of two students. Experimental work includes carrying out the experiment, preparing a written report, and analyzing and discussing the results.
Experimental work to be performed:
1. Microbial growth quantification methods.
2. Curve and rate of bacterial growth. Substrate consumption curve.
3. Microorganism growth: study of factors that affect their growth.
4. Evaluation of the effectiveness of physical and chemical agents in controlling the growth of microorganisms.
5. Microbiological analysis of food products, water, and soils.
Curricular Unit Teachers
Internship(s)
NAO
Bibliography
1. INTEGRATED LABORATORY III: Experimental protocols (available on the InforEstudante academic platform).
2. FERREIRA, W.F.C., SOUSA, J.C.F. & LIMA, N. (2010). Microbiologia (1ª ed.). Lisboa: Lidel.
3. BISEN, P.S. (2014). Laboratory Protocols in Applied Life Sciences (1ª ed.). CRC Press.
4. BLACK, J.G. (2005). Microbiology: Principles and Explorations (6ª ed.). NJ: John Wiley & Sons (available on the Biblioteca do ISEC: 6-14-11).
5. MADIGAN, M.T. & MARTINKO, J.M. (2006). Brock biology of microorganisms (11ª ed.). San Francisco: Education, Inc. (available on the Biblioteca do ISEC: 6-14-9).
6. ALCÂNTARA, F., CUNHA, M.A. & ALMEIDA, M.A. (2001). Microbiologia – Práticas Laboratoriais (2ª ed.).Aveiro: Universidade de Aveiro.
7. SEELEY, H.W., VANDEMARK, P.J. & LEE, J.J. (1991). Microbes in action: a laboratory manual of microbiology (4ª ed.). New York: W.H. Freeman and Company (available on the Biblioteca do ISEC: 6-14-5).
8. CAPPUCCINO, J.G. & SHERMAN, N. (1999). Microbiology: A Laboratory Manual (5ª ed.). Menlo Park: Benjamin/Cummings Science Publishing (available on the Biblioteca do ISEC: 6-14-6).
9. ISAAC, S. & JENNINGS, D. (1995). Microbial Culture (Introduction to Biotechniques) (1ª ed.). Taylor & Francis (available on the Biblioteca do ISEC: 6-14-10).