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Environmental and Food Microbiology

Code:

QAA05

Sigla:

MAA

Áreas Científicas
Classificação	Área Científica
CNAEF	Biology and Biochemistry

Ocorrência: 2022/2023 - 1S

Ativa?	Yes
Unidade Responsável:	Departamento de Sistemas e Informática
Curso/CE Responsável:	Professional Technical Higher Education Courses in Environment and Safety Management

Ciclos de Estudo/Cursos

Sigla	Nº de Estudantes	Plano de Estudos	Anos Curriculares	Créditos UCN	Créditos ECTS	Horas de Contacto	Horas Totais
QAA	20	Plano_estudos_2018_19	1	-	6	75	162

Língua de trabalho

Portuguese

Objetivos

The objectives of the curricular unit (UC) are:
- Know the fundamental concepts of general microbiology;
- Understand the interactions between microorganisms and the environment and their importance in the balance of ecosystems;
- Know the main microorganisms present in water, indoor air, soil, and food;
- Know, understand and search in the current legislation, the reference analytical methods to determine the microbiological parameters to evaluate the quality of indoor air, water, and food;
- Know the rules and procedures in a microbiological analysis laboratory.

Resultados de aprendizagem e competências

The student acquires:
- Knowledge in the area of general, environmental and food microbiology in accordance with the objectives of the UC (see details in the UC program);
- Laboratory knowledge in the basic techniques of general microbiology, in the reference analytical methods to determine the microbiological parameters to assess the quality of water and food, and in the organizational skills (teamwork) and analysis of experimental data.

Modo de trabalho

Presencial

Programa

Theoretical Component:
- Brief history of microbiology.
- Main microbial groups (bacteria, archaea, fungi, algae, protozoa, viruses, and prions); microbial taxonomy and phylogeny; morphological and physiological characteristics of prokaryotic and eukaryotic microorganisms; microscopic and staining techniques.
- Microbial growth; culture media; isolation techniques; growth curves; methods for quantitative assessment of bacterial growth; intrinsic and extrinsic factors that influence microbial growth.
- Brief history of environmental microbiology.
- Main microorganisms present in the soil and their importance in nutrient cycling and plant nutrition; beneficial and pathogenic microorganisms for plants; microbiological control of organic fertilizers.
- Microbiological quality control of air; sampling and cultivation methods; current legislation for indoor air quality; microbiological parameters for indoor air.
- Microbiological quality control of water; water treatment methods; reference analytical methods and confirmatory tests; current legislation for water quality; microbiological parameters for each type of water.
- Brief history of food microbiology; main microorganisms present in food (beneficial, spoilage, and pathogenic); foodborne diseases (toxinfection, intoxication and infection); foodborne parasites; sources of microbial contamination of food (primary, secondary, and cross-contamination).
- Microbiological quality control of food; current legislation; guide values for each type of food; reference analytical methods.
- Rules and procedures in a microbiological analysis laboratory.

 Laboratory Component:
- Introduction to the laboratory of microbiology; preparation and sterilization of material; preparation and sterilization of culture media; training on basic equipment of the microbiology laboratory.
- Sampling and cultivation of microorganisms from different environments (air, surfaces, and soil).
- Optical microscopic examination of microorganisms.
- Method of serial dilution.
- Effect of physical and chemical factors on the growth of microorganisms.
- Execution of several reference analytical methods to evaluate water and food quality (i.e., sampling, techniques to determine the microbiological parameters and confirmatory tests).

Bibliografia Obrigatória

Atlas, R.M.; Principles of Microbiology 2nd Ed., WBC, Wm. C. Brown Publishers, 1997
Doyle, MP, Beuchat, LR, Montville, TJ; Fundamental Food Microbiology. 5 ed., CCR Press , 2013
Roberts, D., Greenwood, M.; Practical Food Microbiology, 3rd Ed., Blackwell, UK , 2003
Madigan, M.T, Martinko, J.M., Parker J.; Brock biology of microorganisms, 10th Ed., Prentice Hall, 2003
McKane, L., Kandel, J.; Microbiology – essentials and applications, 2nd Ed., Mc-Grall Hill, 1996

Métodos de ensino e atividades de aprendizagem

The UC is divided into a theoretical component and a laboratory component. In the theoretical classes, the participatory-expository method is adopted, even in the introduction of theoretical concepts. The aim is to lead the students to draw conclusions, guiding them in this process. In the laboratory classes, the experimental and collaborative method (teamwork) is used. In these classes, it is intended to illustrate, in practice, the theoretical concepts. The students carry out experimental works according to the given protocols and then write the respective reports.

Tipo de avaliação

Distributed evaluation with final exam

Componentes de Avaliação

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

Componentes de Ocupação

Designation	Tempo (Horas)
Trabalho laboratorial	45,00
Estudo autónomo	87,00
Frequência das aulas	30,00
Total:	162,00

Obtenção de frequência

THEORETICAL MARK
Approval in the theoretical component can be obtained by continuous evaluation (2 tests). The arithmetic average of the tests must be higher or equal to 9.5 values (attention: the mark of each test must be higher or equal to 7.5 values). The student can obtain approval in the theoretical component by exam.

LABORATORY MARK
Approval in the laboratory component is obtained with a mark higher or equal to 9.5 values.

FINAL MARK
The final mark is the weighted average of the theoretical mark (70%) and the laboratory mark (30%).

- Evaluation of theoretical classes can be obtained by continuous evaluation but requires a minimum class attendance of 70%.
- Evaluation of the laboratory classes requires the attendance at the laboratory classes, delivery the respective reports and the final discussion of the reports. A MAXIMUM of 1 missed laboratory class is allowed.
- The students with Worker-Student status, who miss more than 1 laboratory class, will obligatorily perform a group of questions specifically related to the laboratory component in the final exam. The Worker-Students that choose to carry out continuous evaluation and that miss more than 1 laboratory class must also perform this group of questions specifically related to the laboratory component, on the date of the Normal Season Exam.

Fórmula de cálculo da classificação final

Final mark = Test nº 1 mark x 0,35 + Test nº 2 mark x 0,35 + Laboratory mark x 0,3

Observações

- The clarification of doubts: Friday from 9 am to 11 am (Office F105). The student should express his/her intention by email (nuno.borges@estsetubal.ips.pt) until the end of the previous working day.
- Support materials are available on Moodle 2022/2023.
- The use of mobile phones is prohibited during classes and evaluation moments.
- The students can consult tests or exams. For that, they should send an email to the Professor (nuno.borges@estsetubal.ips.pt) until one week before the next evaluation moment, expressing the intention to exercise this right.