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Environmental and Food Microbiology
| Code: | QAA05 | Sigla: | MAA |
| Áreas Científicas | |
|---|---|
| Classificação | Área Científica |
| CNAEF | Biology and Biochemistry |
Ocorrência: 2023/2024 - 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 | 24 | Plano_estudos_2018_19 | 1 | - | 6 | 75 | 162 |
Docência - Responsabilidades
| Docente | Responsabilidade |
|---|---|
| Nuno Miguel Formiga Borges |
Docência - Horas
| Theorethical and Practical : | 8,00 |
| Type | Docente | Turmas | Horas |
|---|---|---|---|
| Theorethical and Practical | Totais | 2 | 16,00 |
| José António Vieira Rodrigues | 6,00 | ||
| Nuno Miguel Formiga Borges | 2,00 |
Língua de trabalho
PortugueseObjetivos
The objectives of the curricular unit (UC) are:
- Knowledge of the fundamental concepts of general microbiology.
- Know the characteristics of different microbial classes and infectious agents.
- Understand the interactions between microorganisms, living organisms, and the environment.
- Understand the important role of microorganisms in the ecosystem balance.
- Recognize the importance of microbial ecology in environmental microbiology.
- Understand the interactions between microorganisms, living organisms, and the environment.
- Understand the important role of microorganisms in the ecosystem balance.
- Recognize the importance of microbial ecology in environmental microbiology.
- Know the main techniques of inoculation, growth, and preservation of microorganisms in the laboratory.
- Know the different methods of growth control.
- Know the different methods of growth control.
- Recognize the microorganisms as agents in water treatment processes, waste treatment and bioremediation.
- Know the main pathogenic microorganisms present in water, air, organic fertilizers, and food.
- Recognize some microorganisms as indicators of the microbiological quality of water, indoor air, organic fertilizers, and food.
- Know, understand, and search in the current legislation for reference analytical methods (classic and enzymatic) to evaluate the quality of indoor air, water, and organic fertilizers.
- Use reference analytical methods to determine microbiological parameters to assess the legal compliance of indoor air, water, organic fertilizers, and food.
- Know and use biosafety practices in microbiological analysis laboratories.
Resultados de aprendizagem e competências
The student acquires:
- Knowledge in the areas of general, environmental, and food microbiology in accordance with the objectives of the UC (see details in the UC program);
- Laboratory knowledge of basic techniques of general microbiology, reference analytical methods (classic and enzymatic) to determine microbiological parameters to assess the quality of indoor air, water, organic fertilizers, and food, and organizational skills (teamwork) and analysis of experimental data.
Modo de trabalho
PresencialPrograma
Theoretical Component:
- Scope of the Curriculum Unit, Biosafety, and Applications.
- Brief history of microbiology.
- Concepts of microscopy; optical microscopy and staining techniques; electron microscopy; microbial taxonomy and phylogeny; binomial nomenclature; morphological and ultrastructural characteristics of prokaryotic and eukaryotic microorganisms; main microbial groups (bacteria, archaea, fungi, algae, protozoa) and infectious agents (viruses, and prions).
- Microbial growth; culture media; isolation techniques; growth curves; methods for quantitative assessment of bacterial growth; and intrinsic and extrinsic factors that influence microbial growth.
- Brief history of environmental microbiology and the main microorganisms present in environmental and food samples.
- Main microorganisms 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 indoor 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 (classics and enzymatic); 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; and reference analytical methods.
- Rules and procedures in the microbiological analysis laboratory.
Laboratory Component:
- Introduction to the laboratory of microbiology; preparation and sterilization of material; preparation and sterilization of culture media; and training on basic equipment of the microbiology laboratory.
- Sampling and cultivation of microorganisms from different environments.
- Identification of different types of microorganisms with environmental relevance using microscopic techniques.
- Method of serial dilution.
- Effect of physical and chemical factors on the growth of microorganisms and determination of conditions to control bacterial growth.
- Execution of several reference analytical methods (classic and enzymatic) to determine the microbiological parameters of water, air, surfaces, organic fertilizers, and food, and assessment of compliance with legal and regulatory specifications (i.e., sampling, techniques to determine the microbiological parameters and confirmatory tests).
Laboratory Component:
- Introduction to the laboratory of microbiology; preparation and sterilization of material; preparation and sterilization of culture media; and training on basic equipment of the microbiology laboratory.
- Sampling and cultivation of microorganisms from different environments.
- Identification of different types of microorganisms with environmental relevance using microscopic techniques.
- Method of serial dilution.
- Effect of physical and chemical factors on the growth of microorganisms and determination of conditions to control bacterial growth.
- Execution of several reference analytical methods (classic and enzymatic) to determine the microbiological parameters of water, air, surfaces, organic fertilizers, and food, and assessment of compliance with legal and regulatory specifications (i.e., sampling, techniques to determine the microbiological parameters and confirmatory tests).
Bibliografia Obrigatória
Madigan, M.T, Martinko, J.M., Parker J.; Brock; Brock biology of microorganisms, 10th Ed., Prentice Hall, 2003Bibliografia Complementar
Doyle, M.P., Beuchat, L.R., Montville, T.J.; Fundamental Food Microbiology. 5 ed., CCR Press , 2013McKane, L., Kandel, J.; Microbiology – essentials and applications, 2nd Ed., Mc-Grall Hill, 1996
Atlas, R.M.; Principles of Microbiology 2nd Ed., WBC, Wm. C. Brown Publishers, 1997
Roberts, D., Greenwood, M. ; Practical Food Microbiology. 3 ed., Blackwell, UK Ray, B., 2003
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, and guide them in this process. In 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 conduct experimental work according to the given protocols and then write respective reports.
Tipo de avaliação
Distributed evaluation with final examComponentes de Avaliação
| Designation | Peso (%) |
|---|---|
| Teste | 70,00 |
| Trabalho laboratorial | 30,00 |
| Total: | 100,00 |
Componentes de Ocupação
| Designation | Tempo (Horas) |
|---|---|
| Estudo autónomo | 87,00 |
| Frequência das aulas | 30,00 |
| Trabalho laboratorial | 45,00 |
| Total: | 162,00 |
Obtenção de frequência
THE THEORETICAL MARK
Approval of the theoretical component can be obtained by continuous evaluation (3 mini-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 of 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 75%.
- Evaluation of laboratory classes requires attendance at the laboratory classes, delivery of the respective reports, and the final discussion of the reports. A MAXIMUM of 1 missed laboratory class is allowed.
- 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. Worker-Students who choose to perform continuous assessment and 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.
- Evaluation of laboratory classes requires attendance at the laboratory classes, delivery of the respective reports, and the final discussion of the reports. A MAXIMUM of 1 missed laboratory class is allowed.
- 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. Worker-Students who choose to perform continuous assessment and 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 = Mini-test nº 1 mark x 0,25 + Mini-test nº 2 mark x 0,225 + Mini-test nº 3 mark x 0,225 + Laboratory mark x 0,3
Avaliação especial (TE, DA, ...)
- Working Students, High-Competition Athletes, Associative Directors, and Students under the Religious Freedom Law must send an email to the Professor (nuno.borges@estsetubal.ips.pt) until the second week of the semester to present their relevant specificities in the terms stated in the respective diplomas.
Melhoria de classificação
- The student may improve his/her classification during the Appeal Season, and for that purpose he/she must register in the Academic Division.
Observações
- Clarification of doubts: The student should express his/her intention by e-mail (nuno.borges@estsetubal.ips.pt). Subsequently, a clarification session will be held at office F105.
- Support materials are available on Moodle 2023/2024.
- The use of mobile phones is prohibited during classes and evaluations.
- Students can consult evaluation tests (test or exam). 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.
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Página gerada em: 2024-11-23 às 23:18:38
Página gerada em: 2024-11-23 às 23:18:38