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Microbiology

Code:

BIOT152

Sigla:

MB

Áreas Científicas
Classificação	Área Científica
OFICIAL	Biologia

Ocorrência: 2018/2019 - 2S

Ativa?	Yes
Unidade Responsável:	Biologia
Curso/CE Responsável:	Undergraduate in Biotechnology

Ciclos de Estudo/Cursos

Sigla	Nº de Estudantes	Plano de Estudos	Anos Curriculares	Créditos UCN	Créditos ECTS	Horas de Contacto	Horas Totais
BIOT	41	Study Plan	2	-	4,5	60	121,5

Língua de trabalho

Portuguese

Objetivos

It’s expected that students acquire competences and knowledge in the variety that microbiology represents to the biotechnology field. This is ensured by the combinations of theoretical classes, practical classes and with seminars organized by experts in microbial biotechnology. At the end of the UC is expected that students are able to:
1. Identify the main landmarks in the development of microbiology and appoint the scientists associated with it;
2. Understand the fundaments of microorganisms’ biology and their diversity;
3. Understand the kinetic and the energy of growth and cell death;
4. Understand the effect of environmental factors and anti-microbial agents in microbial growth;
5. Apply the knowledge about the metabolism of microorganisms in the changes they mediate;
6. Understand the basic mechanisms underlying the adaptability proliferation of microorganisms in the human host;
7. Train the students in the use of basic microbiological techniques.

Resultados de aprendizagem e competências

.

Modo de trabalho

Presencial

Programa

1. Introduction to the study of microbiology.
2. Cell structure.
3. Criteria for classification of bacteria.
4. Bacterial Growth, survival and Death:
Growth curve.
Requirements for growth.
Role of metabolism in biosynthesis and growth.
Growth control.
5. Microbial genetics:
Gene organization and expression.
Vectors for biotechnological applications.
6. Other microorganisms with biotechnological potential:
Yeasts and other fungi: general aspects.
Viruses: general aspects.
Prions: general aspects.
7. Microbiology of water and soil: general aspects.
8. Food microbiology: general aspects.
9. Methods and laboratory techniques in microbiology.

Bibliografia Obrigatória

Ferreira, W Canas Ferreira; J. C de Sousa, Nelson Lima F. ; Microbiologia
Jawetz, Melnick & Adelberg’s; Medical Microbiology
Madigan, M. T. , Martinko, J. M. e Parker, P; Biology of Microorganism
Prescott, Harley and Klein’s; Microbiology
Postgrate, J. ; Microbes And Man
Tortola, G. J. , Funke, R. J. and Case, C. L; Microbiologia

Métodos de ensino e atividades de aprendizagem

The course has one theoretical component and another practical, both integrated. The theoretical classes follow a participatory-expository teaching methodology, as well as the debate within the group of students. In the laboratory classes students will be asked to perform experiments covering syllabus and focus on providing students with skills for handson competences on the field.

Tipo de avaliação

Distributed evaluation with final exam

Componentes de Avaliação

Designation	Peso (%)
Teste	80,00
Trabalho escrito	20,00
Total:	100,00

Fórmula de cálculo da classificação final

Continuos Evaluation:
0,4 x Test 1 + 0,4 x Test 2 + 0,2 x Work 1

1st/2nd Period of Exam:
100% Exam
ou
0,8 x Exam + 0,2 x Work 1

Special Period of Evaluation:
100% Exam