Overall objectives:

1 - To know the different types of microorganisms, from bacteria to viruses, fungi and protozoa
2 - To acquire knowledge about the classification of microorganisms
3 - To know the role of microorganisms on the environment, industry, biotechnology and health
4 - To know and use basic techniques for culture, maintenance, isolation and identification of bacteria

Syllabus:

1 - Diversity of microorganisms: Bacteria, viruses, fungi and protozoans
2 - The prokaryotic cell: Structure and function. Comparison prokaryotic cell vs eukaryotic cell
3 - Microbial physiology: autotrophic and heterotrophic microorganisms. Aerobic and anaerobic respiration, fermentation, photosynthesis
4 - Nutrition, culture and growth of microorganisms
5 - Bacterial Genetics: processes of transferring genetic material, including transformation, conjugation and transduction
6 - Classification of bacteria on the basis of morphological and cultural characteristics. Microbial phylogeny
7 - Viruses: classification, replication processes, effects on host cells
8 - Fungi: morphology, developmental cycles, classification and distribution
9 - Protozoa: morphology, classification and distribution
10 - Environmental Microbiology
11 - Medical Microbiology
12 - Food Microbiology

Literature/Sources:

J.G. Black, L. J. Black , 2015 , Microbiology. Principles and Explorations. , John Wiley & Sons
J. M. Willey, L. M. Sherwood, C. J. Woolverton , 2014 , Prescott's Microbiology , McGraw-Hill
Ferreira, W.F.C., Sousa, J.C.F. , 2012 , Microbiologia , Lidel

Assesssment methods and criteria:

Classification Type: Quantitativa (0-20)

Evaluation Methodology:
The teaching methods include lectures, practical activities and thematic seminars. In the lectures are exposed concepts, through powerpoint presentations. In the practical experiences, handling and cultivation of microorganisms are performed, with reporting of progress of the experiment. The experiments are aimed at the implementation and understanding of some concepts learned in the theoretical exposition. In the thematic seminars we analyse and discuss aspects of the relevance of microorganisms in health, food industry and the environment, using scientific articles. The assessment of knowledge is carried out through two written tests: it evaluates the knowledge, skills and competences acquired by each student (60% of the final grade); scientific reports of laboratory activities performed: evaluates the ability to analyze and interpret the experimental results and to communicate them in writing (40% of the final grade).