Microbial Technology

Code:

BIOT161

Sigla:

Áreas Científicas
Classificação	Área Científica
OFICIAL	Biotecnologia

Ocorrência: 2021/2022 - 1S

Ativa?	Yes
Unidade Responsável:	Biotecnologia
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	58	Study Plan	3	-	5	60	135

Docência - Responsabilidades

Docente	Responsabilidade
Natália Maria Ferreira Rebelo de Melo Osório

Docência - Horas

Theorethical:	2,00
Theorethical and Practical :	1,50

Type	Docente	Turmas	Horas
Theorethical	Totais	1	2,00
Theorethical	Natália Maria Ferreira Rebelo de Melo Osório		2,00
Theorethical and Practical	Totais	1	1,50
Theorethical and Practical	Natália Maria Ferreira Rebelo de Melo Osório		1,50

Língua de trabalho

Portuguese

Objetivos

This course is intended for students to acquire knowledge about the multiple potential of microorganisms for biotechnological purposes. The student must know how to manipulate microorganisms, to use them directly or to produce and isolate by-products (eg, enzymes, chemical compounds) with medical-pharmaceutical application, in agricultural production, food technology, and industry. You should also acquire basic knowledge about the improvement of plants and animals.

Resultados de aprendizagem e competências

Modo de trabalho

Presencial

Programa

1. Brief introduction to microbial technology. 2. Microbial inoculants: Symbiotic bacteria that fix atmospheric nitrogen, Mycorrhizal associations, Frost-protecting bacteria. 3. Biocontrol. Vaccines. Current disease detection methods: Methods based on serological reactions. Methods based on DNA analysis. 4.Production and use of enzymes in food technology: Sources of industrial enzymes. Production of enzymes by microorganisms. Examples of the use of enzymes of microbial origin. Perspectives on the use of enzymes in food technology. 5.Production of other technological adjuvants: culinary ingredients, citric acid. Valuation of by-products. 6. Plant improvement: DNA transfer techniques, sequences to be transferred, transferable characteristics. 7.The role of biotechnology in agricultural production. Animal breeding: Obtaining transgenic animals. Fusion of genes, from the laboratory to the markets.

Bibliografia Obrigatória

Nduka Okafor; Modern Industrial Microbiology and Biotecnology, SCIENCE PUBLISHERS, 2007. ISBN: 978-1-57808-434-0 (HC)
A. Mendez-Vilas (ed.); Microorganisms in Industry and Environment From Scientific and Industrial Research to Consumer Products, World Scientific, 2010. ISBN: 13 978-981-4322-10-2
Cabral, J.M.S., Gama M., Aires-Barros, M.R.M.; Engenharia Enzimática, Lidel, 2003. ISBN: 9789727572724
Teixeira, J.A., Fonseca, M.M. ; Reatores Biológicos, fundamentos e aplicações, Lidel, 2006. ISBN: 9789727573660

Métodos de ensino e atividades de aprendizagem

This classes will be organized in two components, theoretician and practice, which will be integrate in a dynamic way. The theoretical subjects will be lectured using presentations. The active participation of the students will be promoted, stimulating the reasoning and understanding. The practice component will be lectured using practical exercises that will exemplify the subjects presented in the theoretical classrooms. In practice component students have to make a presentation of new biotechnologies applications, in a seminars style. The presentation must be based on recent published articles of the microbial biotechnology area. Discussion of each work will be stimulated, so that the students develop a critical sense relatively to the viability of each applications.

Tipo de avaliação

Distributed evaluation with final exam

Componentes de Avaliação

Designation	Peso (%)
Teste	70,00
Trabalho escrito	30,00
Total:	100,00

Componentes de Ocupação

Designation	Tempo (Horas)
Estudo autónomo	45,00
Frequência das aulas	60,00
Trabalho escrito	30,00
Total:	135,00

Obtenção de frequência

Fórmula de cálculo da classificação final

Fórmula de cálculo da classificação final:

- Av. em período letivo: +35% Teste 1+35% Teste 2+30% Trabalho 1

- Exame 1ª e 2ª Época:
100% Exame
ou
70% Exame + 30% Nota Trabalho 1

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