Code: | MI204295 | Acronym: | BIOM |
Keywords | |
---|---|
Classification | Keyword |
OFICIAL | Health Sciences |
Active? | Yes |
Responsible unit: | Microbiology Laboratory |
Course/CS Responsible: | MSc in Pharmaceutical Sciences |
Acronym | No. of Students | Study Plan | Curricular Years | Credits UCN | Credits ECTS | Contact hours | Total Time |
---|---|---|---|---|---|---|---|
MICF | 10 | Official Curriculum | 4 | - | 3 | 52 | 81 |
Microbial Biotechnology is the part of Microbiology that is dedicated to the production of goods and services by microorganisms. The diversity of areas of application of Microbial Biotechnology justifies the importance and impact of this Curricular Unit today, namely: pharmaceuticals and diagnostics; biomedicine, green chemistry; food products, beverages and supplements; textile, farming; bioenergy; bioremediation; biomaterials and bionanotechnology; biosurfactants and bioemulsifiers; biosensors and monitoring systems. Although the UC addresses the different areas of application of Microbial Biotechnology, particular emphasis will be given to the use of microorganisms in the pharmaceutical and biomedical industry.
This Curricular Unit is intended to provide students with knowledge about:
a) Current applications and perspectives of Microbial Biotechnology in different technological processes;
b) The microbial species used in biotechnological processes and the characteristics that give them potential biotechnological interest;
c) The techniques for handling microbial strains for biotechnological purposes - biochemical and genetic regulation;
d) Monitoring methods and optimization factors of microbial growth and productivity, namely in different industrial fermentation systems.
Within the scope of transversal competences, this Course Unit aims to contribute to the development of:
a) Cognitive Competencies: analytical, critical, reflective and creative thinking;
b) Methodological skills: time management, planning capacity;
c) Social Competences: interpersonal communication and collaborative work.
In this Curricular Unit, it is assumed that the knowledges provided in basic courses, including General Microbiology, were acquired.
III) Genetic manipulation of microbial strains. Important genetic tools. Strain improving methods involving or not DNA foreign to the microorganism - fundamentals and applications: directed mutagenesis and random mutagenesis, deletions, transduction, conjugation, transformation, protoplast fusion, production of recombinant proteins, CRISPR technology. Metabolic engineering. Synthetic biology.
IV) Industrial microbial biotechnology: industrial fermentations.
V) Application of microorganisms in the pharmaceutical and biomedical industry, namely: production of antibiotics, anti-tumor, hormones, enzymes, vaccines, biomaterials; probiotics; microbial models for functional and pharmacological studies of proteins involved in human diseases (humanized microbial systems); gene therapies; therapeutic microorganisms: reprogramming microorganisms for the treatment of human diseases.
VI) Application of microorganisms in green chemistry; food products, beverages and supplements; textile, farming; bioenergy; bioremediation; biomaterials and bionanotechnology; biosurfactants and bioemulsifiers; biosensors and monitoring systems.
VII) Seminars within the scope of the Microbial Biotechnology. Annual meeting of Microbial and Pharmaceutical Biotechnology.
Laboratory classes
Elaboration of growth curves of a microorganism: growth kinetics; determination of the doubling time and the specific growth rate. Genetic manipulation of microbial strains: mutations and selection of mutant strains; transformation, expression and purification of human and viral proteins. Development of a microbial model for functional and pharmacological studies of proteins involved in human diseases. Goods production process (ex.: yogurt / beer): theoretical foundations, microbial strains involved, laboratory demonstration of the fermentation process involved. Presentation and discussion of scientific articles in the area of Microbial Biotechnology. Development of a project in the area of Microbial Biotechnology. Study visit.
1. Lectures (2 hours/week): recourse to the available media, especially power-point presentations and didactic videos. Students will also contact with professionals from national laboratories and industry in the areas of health, food, textiles and waste treatment, in order to create an interaction between theoretical and real situations of Microbial Biotechnology.
2. Laboratory classes (2 hours/week): Students will be involved in the laboratory work, in the presentation of a scientific paper and in the presentation of one topic within the scope of the Curricular Unit.
E-Learning platform (Moodle):
- Students are provided with a page of the curricular unit on the Moodle platform with pedagogical content and communication tools essential for learning. In this page, the students will find not only the content in PDF format of all the slides of the classes, but also scientific articles, didactic videos, different bibliographic material to support the teaching of the UC.
- Communication with students is facilitated by the tool prompts the platform Moodle and by e-mail.
- Discussion forums are established that involve the subject addressed within the scope of the curricular unit's program.
designation | Weight (%) |
---|---|
Exame | 50,00 |
Trabalho prático ou de projeto | 35,00 |
Apresentação/discussão de um trabalho científico | 15,00 |
Total: | 100,00 |
designation | Time (hours) |
---|---|
Frequência das aulas | 52,00 |
Apresentação/discussão de um trabalho científico | 2,00 |
Elaboração de projeto | 8,50 |
Estudo autónomo | 18,50 |
Total: | 81,00 |
The attendance of students at theoretical lectures is not mandatory. The attendance of students at laboratory classes is mandatory; students whose attendance is below 75% of the classes taught will not have approval.
The evaluation follows the ongoing "Evaluation Rules" at FFUP. The final evaluation will be obtained taking into account two parameters:
- Presentation of a practical work - 50%;
- Final written exam on the subjects exposed in theoretical and practical lectures - 50%. Only students that achieve a final classification of 9 values will be approved.
Not applicable.
It is held in accordance with the ongoing evaluation rules at FFUP.
Students have the right to request a final exam to improve their evaluations, according to the FFUP rules. The repetition of the exam can only be performed once and for the final written exam. The final evaluation will be the higher evaluation obtained in the two performed exams.
Mobility students
In addition to students who can quickly develop Portuguese comprehension skills (namely Spanish and Italian), Mobility Students with fluency in English are accepted. The UC is taught in Portuguese, however, the teachers provide bibliography and support in English. In addition, the Mobility Students' evaluation processes can be, if requested, in English.
Changes resulting from the Covid-19 Contingency Plan
- Scenario of limitation in the capacity of classrooms for presencial classes
- No substantial changes
- Theoretical classes will be in person to limit the capacity of the amphitheater, with synchronous videoconference, at the established times and using platforms such as Colibri-Zoom for students who do not have access to the amphitheater;
- Practical classes take place in the laboratories, dividing the class into even and odd shifts. Explanation classes will be pre-recorded on video and made available to students at Panopto. Students who are on the shift who is not in class will have exercises, practical work or self-knowledge tests (in Moodle) on these topics.
- No substantial changes, however, some evaluation processes may take place at a distance
- Scenario of all classes taking place at a distance
- No changes.
- Theoretical and practical classes will be taught in synchronous videoconference, at the established times and using platforms such as Colibri-Zoom;
- No substantial changes, however, some evaluation processes should take place at a distance.