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Class General Microbiology

  • Presentation

    Presentation

    The UC General Microbiology addresses the study of biology, diversity, ecology and the relationship of microorganisms with their hosts. The UC is, therefore, a first approach to the defined areas, which are essential for understanding the concepts covered in the UCs of Food Microbiology and Hygiene and Food Safety. The UC also addresses, in a general and introductory way, the study of infectious diseases with relevance to Public Health, to alert/prepare students for their responsibilities as a professional in the field of Nutrition Sciences. The theoretical component will be complemented with an important laboratory component, aiming at learning the most routine techniques in Microbiology and consolidating acquired theoretical knowledge. The knowledge acquired by students in this UC constitutes the essential basis of conventional work areas of the Nutritionist's work, including food Microbiology.

  • Code

    Code

    ULHT1101-3875
  • Syllabus

    Syllabus

    1. Introduction to the study of Microbiology

     

    2. The prokaryotic and eukaryotic cell

    2.1 Structure, morphology and physiology

    2.2 Physiology and Metabolism

    2.3 Growth and Nutrition

    2.4 Metabolic Diversity

    2.5 Life cycle and cell division

     

    3. Effect of environmental factors on microbial growth

    3.1 Limiting factors and the study of their influence

    3.2 Control of microbial growth

    3.3 Asepsis and antimicrobial agents

     

    4. Microbial genetics

     

    5. Ecological distribution

    5.1 Bacteria/host interactions

    5.2 Concepts of colonization, infection and disease

    5.3 Microbial virulence factors

    5.4 Host defense mechanisms

     

    6. Introduction to the study of infections relevant to Public Health

     

    7. Phylogenetic diversity: taxonomy and main characteristics

    7.1 Domain Bacteria and Archae.

    7.2 Algae, Fungi

    7.3 Protozoa and other parasites

    7.4 Viruses and prion

  • Objectives

    Objectives

    The UC intends to stimulate basic knowledge about the main groups of microorganisms in the different ecosystems and their importance for Public Health, which will later be consolidated in the CUs of Food Microbiology and Food Hygiene and Safety. It is intended to stimulate students' scientific curiosity in order to open horizons to possible areas of scientific investigation. To achieve these objectives, the skills and competences to be developed by students include the acquisition of knowledge about:

    - Prokaryotic and eukaryotic cells;

    - Taxonomy and main characteristics of different microbes;

    - The mechanisms of action and resistance to antimicrobials;

    - The microorganism/host relationship;

    - The ecological distribution of microorganisms and their interaction with other organisms;

    - The safety standards of Microbiology laboratories as well as the fundamental microbiological techniques for the study of biological samples.

     

  • Teaching methodologies and assessment

    Teaching methodologies and assessment

    Teaching methodology:

     

    Theoretical classes: expository and demonstrative methods, with active participation of students by encouraging discussion through debates, presentation of oral works, etc.

     

    Laboratory classes: expository, demonstrative and practical methods based on the active method with teacher guidance.

     

    As innovative methodologies to support the teaching-learning process, the UC uses multiple active teaching strategies, as it is the case of online platforms to support active teaching (Kahoot, Mentimeter, etc.) and tools available on Moodle.

  • References

    References

    - Ferreira, W.F.C., Sousa, J.C., Li, N. (2010) Microbiologia. Lidel, Edições técnicas.

     

    - Ferreira, W.F.C., Sousa, J.C. (1998) Microbiologia (vol. 1, 2, 3). Lidel, Edições técnicas.

     

    - Forbes, B.A., Sahm, D.F., Weissfeld, A.S. (2007) Diagnostic Microbiology (12th ed.), Bailey & Scotts, Mosby. 

     

     

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