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Environmental and Food Microbiology

Code:

QAA05

Sigla:

MAA

Áreas Científicas
Classificação	Área Científica
CNAEF	Biology and Biochemistry

Ocorrência: 2021/2022 - 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	23	Plano_estudos_2018_19	1	-	6	75	162

Língua de trabalho

Portuguese

Objetivos

-Acquire general concepts of the microbial world. Microbial characteristics, activity and interactions between microorganisms, relationship with other living beings and the environment.

-Knowledge of cultivation and identification techniques in Microbiology.

-Understand the importance of microorganisms in the biosphere and their role in the transformation of matter and the balance of ecosystems.

-Recognize the importance of microbial ecology.

-Recognize microorganisms as agents in water and waste treatment processes and as bioremediation agents.

-Recognize microorganisms as indicators of microbiological quality in different media (water, air and soil) and respective methodologies.

-Use techniques to determine microbiological parameters in water for human consumption and assess legal compliance, understanding the implications for the management of treatment systems.

-Identify microorganisms as vehicles for disease transmission (water, air, soil, food).

-Recognize the role of microorganisms and their usefulness in the food industry.

-Recognize microorganisms as indicators of the microbiological quality of food and respective methodologies.

-Use techniques to determine microbiological parameters in food and assess compliance with food safety standards.

-Knowledge of microbial bioassays. Toxicity and mutagenicity.

-Use biosecurity techniques in laboratories.

-Know, understand, research and know how to apply environmental and food legislation, related to biological agents.

Resultados de aprendizagem e competências

The UC has a laboratory component that allows, in accordance with UC objectives:
-the operationalization of the concepts taught;
- the development of the scientific and experimental spirit and the capacity for organization and analysis of information;
-the learning of laboratory and analytical procedures and techniques;
-the acquisition of know-how skills and teamwork.

Modo de trabalho

Presencial

Programa

1. Introduction and historical context. Main microbial groups, microbial taxonomy. Microscopy notions.

Morphological and ultrastructural characteristics of prokaryotic and eukaryotic microorganisms (staining techniques and tests

biochemical).

2. Population growth of a microbial culture. Nutrition and growth of microorganisms (culture media and

isolation techniques). Growth curve. Methods of quantitative assessment of microbial populations.

3. Main microorganisms present in environmental and food samples.

4. Intrinsic and extrinsic factors that influence microbial growth in foods.

5. Sources of primary and secondary microbial contamination of food. Cross contamination.

6. Toxinfections originating from food and water: main agents (bacteria, mycotoxins, viruses, protozoa, algae,

mycoplasmas and prions). Foodborne parasites.

7. Microbiological control of food quality. Legislation in force and guide values ​​for each type of food.

8. Microbiological control of water quality (for human consumption, bathing). Microbiological criteria, legislation in

force.

9. Operating rules of a laboratory for microbiological analysis of food and water.

Laboratory Component:

Identification of various types of microorganisms with food and environmental relevance by microscopy. techniques

microscopic identification of microorganisms. Growth and manipulation of microorganisms in the laboratory of

microbiology. Study of the influence of physicochemical factors on bacterial growth. Determining the conditions of

bacterial growth control.

Microbiological analyzes (and assessment of compliance with legal and regulatory specifications) to:

- Water for human consumption and bathing

-Food products from different food groups

Execution of sampling techniques in food and in the environment.

Bibliografia Obrigatória

Atlas, R.M.; Principles of Microbiology 2nd Ed., WBC, Wm. C. Brown Publishers, 1997
McKane, L., Kandel, J.; Microbiology – essentials and applications, 2nd Ed., Mc-Grall Hill, 1996
Doyle, MP, Beuchat, LR, Montville, TJ; Fundamental Food Microbiology. 5 ed., CCR Press , 2013
Roberts, D, Greenwood, M ; Practical Food Microbiology. 3 ed., Blackwell, UK Ray, B., 2003

Métodos de ensino e atividades de aprendizagem

In the classes the participative method is adopted, being privileged the interactive formation even in the introduction of theoretical concepts. It is intended to lead students to draw conclusions, guiding them in this process.

The UC has a laboratory component, aiming to illustrate in practice the theoretical concepts transmitted. In the laboratory classes, the students execute experimental works according to protocols supplied, elaborating later the respective questionnaire or report. In these classes the experimental and collaborative method (group work) is put into practice.

Tipo de avaliação

Distributed evaluation with final exam

Componentes de Avaliação

Designation	Peso (%)
Apresentação/discussão de um trabalho científico	20,00
Teste	50,00
Trabalho laboratorial	30,00
Total:	100,00

Componentes de Ocupação

Designation	Tempo (Horas)
Apresentação/discussão de um trabalho científico	20,00
Trabalho escrito	50,00
Trabalho laboratorial	30,00
Total:	100,00

Obtenção de frequência

-Without attending laboratory classes and delivering the respective reports/questionnaires, the student will not be able to pass the course. 

Fórmula de cálculo da classificação final

final grade = final test x 0,7 + Sem x 0,2 + Lab x 0,3

Avaliação especial (TE, DA, ...)

Student Worker students (with TE status recognized) who do not attend laboratory classes (or lack more than 1 laboratory work), will perform in the final exam, a specific group specifically related to the laboratory component of the CU. The approval to UC implies a positive classification in this specific group (regardless of the classification obtained in the other groups of the exam). This group will have a weight of 30% in the overall price of the exam.
TE students who choose to perform continuous assessment (tests) and who do not attend laboratory classes (or lack more than 1 laboratory work), should also make this specific group on the laboratory component of the UC, on the date of the exam Normal. The approval to the CU implies a positive classification in this specific group (regardless of the classification obtained in the tests). This group will have a weight of 30% in the overall price of the exam.