ECTS credits ECTS credits: 9
ECTS Hours Rules/Memories Student's work ECTS: 148.5 Hours of tutorials: 4.5 Expository Class: 36 Interactive Classroom: 36 Total: 225
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Microbiology and Parasitology
Areas: Microbiology
Center Higher Polytechnic Engineering School
Call:
Teaching: Sin docencia (Extinguida)
Enrolment: No Matriculable
Provide to the future graduates microbiological knowledge necessary for performing their professional activity in the field of Agro-Food Industries:
Food security. Knowledge of the role of microorganisms in food alteration and production of foodborne disease (FBD).
Microbiological techniques used in food analysis, quality control and traceability in Food Industries.
The modified memory of the title, 2017 (MMT) includes the following contents:
Microbiological techniques. Major microbial groups of agro-food interest. Environmental microbiology: soil and air. Microbiology of drinking water and wastewater. Microbiological analysis of food. Traceability, quality control and microbiological safety of foods.
These contents will be developed as follows:
A. THEORY PROGRAM: estimation of the student's hours = 36 face-to-face hours + 60 non-face to face hours
INTRODUCTION TO MICROBIOLOGY
UNIT 1.- CONCEPT AND HISTORIC DEVELOPMENT OF MICROBIOLOGY. Microorganism discovery. Transformation of the organic matter. Microorganisms and disease. Agricultural and industrial microbiology. Microbial diversity. (1 HP/1 HNP)
MICROBIOLOGICAL METHODS
UNIT 2.- MICROSCOPIC OBSERVATION OF MICROORGANISMS. Optical microscopes. Observation methods. Electronic microscopes. Confocal microscope. (1 HP/1,5 HNP)
UNIT 3.- MICROORGANISM CULTURE. Nutritional requirements. Culture means: composition, preparation and types. Necessary physical-chemical conditions for microbial growth. (1 HP/1,5 HNP)
UNIT 4.- ISOLATION AND CONSERVATION OF MICROORGANISMS. Instruments and techniques of sowing. Enrichment cultures. Preservation of microbial cultures. (1 HP/1,5 HNP)
UNIT 5.- STERILIZATION AND DISINFECTION. Sterilization by heat, radiations and chemical agents. Pasteurization. Filtration. Disinfection. (1 HP/1,5 HNP)
MICROBIAL STRUCTURE AND FUNCTION
UNIT 6.- STRUCTURE AND FUNCTION OF BACTERIA (I). Cell wall. External membrane. Capsules. Flagella and fimbriae. (1 HP/1,5 HNP)
UNIT 7.- STRUCTURE AND FUNCTION OF BACTERIA (II). Cytoplasmic membrane. The prokaryotic genome. Ribosomes. Cytoplasmic inclusions. Endospores. (1 HP/1,5 HNP)
UNIT 8.- STRUCTURE AND FUNCTION OF EUKARYOTIC MICROORGANISMS. Cell wall. Flagella and cilia. Cytoplasmic membrane. Internal membranous systems. The eukaryotic genome. (1 HP/1,5 HNP)
MICROBIAL METABOLISM
UNIT 9.- MICROBIAL METABOLISM (I). An overview of metabolism. Aerobic respiration. Anaerobic respiration. Fermentations: types. (1,5 HP/3 HNP)
UNIT 10.- MICROBIAL METABOLISM (II). Metabolic reactions of the autotrophic microorganisms. Oxidation of the inorganic compounds. Bacterial photosynthesis. Biosynthesis and polymerization reactions. (1,5 HP/3 HNP)
MICROORGANISM GROWTH
UNIT 11.- MICROBIAL GROWTH. Dynamics of microbial growth. Recount of microbial populations. Growth curve. Continuous growth. (1 HP/1,5 HNP)
CHEMOTHERAPEUTIC MICROBIAL AGENTS
UNIT 12.- CHEMOTHERAPEUTIC ANTIMICROBIAL AGENTS. Antibiotics and antimetabolites. Mechanisms of action and resistance. Risks of use of antibiotics in cattle raising and food industry. (1,5 HP/3 HNP)
MICROBIAL GENETICS
UNIT 13.- MICROBIAL GENETICS. Mutations. Practical applications of the microbial mutants. Transformation. Transduction. Conjugation. Recombination in eukaryotic microorganisms. (1,5 HP/3 HNP)
UNIT 14.- RECOMBINANT DNA TECHNOLOGY. Restriction enzymes. Cloning vectors. Host organisms. Applications of Biotechnology in Agriculture and in Food Industries. (1,5 HP/3 HNP)
VIROLOGY
UNIT 15.- VIRUSES AND OTHER INFECTIOUS AGENTS. Bacteriophages. Lytic and lysogenic cycles. Bacteriophages and Dairy Industries. Foodborne virus. Other infectious agents: Viroids. Prions. (1,5 HP/3 HNP)
MICROBIAL TAXONOMY: MAIN GROUPS OF MICROORGANISMS OF AGROFOOD INTEREST
UNIT 16.- MICROBIAL TAXONOMY. Molecular taxonomy. Nomenclature. Current classification of microorganisms. Bergey’s manual about Bacteriology (2nd edition). Domain Archaea. Methanogenic archaea: interest applied. (1 HP/1 HNP)
UNIT 17.- MAIN PHYSIOLOGICAL GROUPS OF NEGATIVE GRAM BACTERIA. Cyanobacteria. Bacteria that fix nitrogen. Pseudomonas and related genders. Acetic bacteria. Enterobacteria: Salmonella, E.coli. (1,5 HP/3 HNP)
UNIT 18.- MAIN PHYSIOLOGICAL GROUPS OF POSITIVE GRAM BACTERIA. Spore-forming bacteria: Bacillus, Clostridium. Lactic bacteria. Industrial importance. Filamentous bacteria. (1,5 HP/3 HNP)
UNIT 19.- EUKARYOTIC MICROORGANISMS OF INDUSTRIAL IMPORTANCE. Filamentous fungi. Yeasts. Main types. Industrial importance. (1 HP/1 HNP)
MICROBIAL INTERACTIONS
UNIT 20.- MICROBIAL INTERACTIONS. Concept and types of symbiosis. Microbial pathogenicity. Mechanisms of host resistance. (1,5 HP/3 HNP)
IMMUNOLOGICAL TECHNIQUES
UNIT 21.- IMMUNOLOGICAL TECHNIQUES. Antigens. Antibodies. Monoclonal antibodies. Antigen-antibody reactions. Immunological tests used in Agri- food Industry. (1,5 HP/3 HNP)
ENVIRONMENTAL MICROBIOLOGY
UNIT 22.- MICROORGANISMS AS GEOCHEMICAL AGENTS. Soil microbial population. Element cycle. Biological fixation of nitrogen. (1,5 HP/3 HNP)
UNIT 23.- AIR AND WATER MICROBIOLOGY. Air microbiology: methods of analysis and control. Microbiology of domestic waters. Wastewater treatments. (1 HP/1,5 HNP)
FOOD MICROBIOLOGY AND QUALITY CONTROL
UNIT 24.- MICROORGANISMS AND FOOD. Microbiological analysis of food. Automated and rapid microbiological methods..Major food poisoning. Control of microorganisms in food. (1 HP/1,5 HNP)
UNIT 25.- MICROBIOLOGY OF THE MAIN TYPES OF FOOD. Microbiology of vegetal food, food of animal origin and of canned food. (1,5 HP/3 HNP)
UNIT 26.- ALIMENTARY SAFETY. Microbiological quality control. Principles of HACCP system. Application in agri-food industries. Traceability: “from farm to table”. (1,5 HP/3 HNP)
UNIT 27.- MICROBIOLOGICAL PRODUCTION OF COMPOUNDS OF INTEREST FOR FOOD INDUSTRY. Microorganisms of industrial interest. . Fermentation systems. Recovery of products. Amino acids. Enzymes.Other products of industrial microbiology. (1,5 HP/3 HNP)
B. LABORATORY PROGRAM: estimation of the student's hours = 26 face-to-face hours + 51 non-face-to-face hours
1. PREPARATION AND STERILIZATION OF CULTURE MEANS. (2 HP/ 4 HNP)
Use of autoclave, ovens and sterilizing filters.
2. CULTURE OF MICROORGANISM. (2 HP/ 4 HNP)
Sowing on plates, inclined tubes, pit tubes and liquid environments. Obtaining of pure crops.
3. MICROSCOPIC OBSERVATION AND STAINING OF MICROORGANISMS. (2 HP/ 4 HNP)
Use of optical microscope. Observation of living organisms: bacteria, filamentous fungi, yeasts. Simple staining. Gram staining. Spore staining. Negative staining.
4. INHIBITION OF THE MICROBIAL GROWTH. (2 HP/ 4 HNP)
Assessment of the antiseptic and disinfectant effectiveness of common use. Study of the lethal action of UV radiation on microorganisms.
5. MICROORGANISM IDENTIFICATION. (4 HP/ 8 HNP)
Identification of microorganisms through biochemical tests: indole, citrate, RM, VP, sugar fermentation, urease, catalase, oxidase, etc.
6. ENVIRONMENTAL MICROBIOLOGY (6 HP/ 11,5 HNP)
Microbiological analysis of air, work surfaces, hands, etc.
Bacteriological analysis of local waters by the NMP technique. Technique of filtration by means of membranes.
7. FOOD MICROBIOLOGY (6 HP/ 11,5 HNP)
Microbiological analysis of food: sampling, transport and preservation. Sample processing. Total mesophilic aerobic microorganism count.
Research and counting of Enterobacteriaceae.
Detection and identification of pathogenic microorganisms. Lactic fermentation: yogurt.
8. USE OF ONLINE TOOL FOR MICROBIOLOGICAL ANALYSIS. (2 HP/ 4 HNP)
B. SEMINARS: estimation of the student's hours = 10 face-to-face hours + 15 non-face-to-face hours (1.5 / face-to-face hour)
TOTAL STUDENT'S NON-FACE-TO-FACE WORK = 146 hours: study (60 h), preparation of practices and exercises (51 h), seminar preparation (15 h), exam preparation (17 h).
BASIC BOOKS OF GENERAL MICROBIOLOGY:
- GONZALEZ, A.M., BÉJAR LUQUE, V. "Microbiología esencial". Ed. Panamericana (2018)
- MADIGAN, M.T., BENDER, K.S., BUCKLEY, D.H., SATTLEY, W.M. y STAHL, D.A. “Brock. Biology of microorganisms”. 15th ed. Ed. Pearson (2018). (www.prenhall.com/brock).
-https://www.academia.edu/27080424/Brock_-_Biolog%C3%ADa_de_los_microorg…
- TORTORA, G.J., FUNKE, B.R.y CASE, C.L. “Introducción a la Microbiología”. 9ª ed. Ed. Médica Panamericana (2007) (www.medicapanamericana.com/microbiologia/tortora)
- WILLEY, J., SHERWOOD, L.y WOOLVERTON, C. “Microbiología de Prescott”. 7ª ed. Ed. Mc Graw Hill (2009) (www.mhe.es/prescott7).
OTHER REFERENCE BOOKS:
- BAMFORT, Ch. “Alimentos, fermentación y microorganismos”. Ed. Acribia (2007).
- CARRASCOSA, A.V. “Los microbios que comemos”. Ed. CSIC (2011).
- CAPPUCCINO, J.G. & SHERMAN, N. “Microbiology. A laboratory manual”. 8ª ed. Ed. Pearson (2008).
- GINES, F. ¿Seguridad alimentaria?: 200 respuestas a las dudas más frecuentes. Ed.AMV, Madrid. (2011).
- LEVEAU, J.Y. & BOUIX, M. “Microbiología industrial. Los microorganismos de interés industrial”. Ed. Acribia (2000
- JAY, J.M., LOESSNER M. J. y GOLDEN, D.A. “Microbiología moderna de los alimentos”. 5ª ed. Ed. Acribia (2009).
- PASCUAL ANDERSON, M.R. “Enfermedades de origen alimentario. Su prevención”. Ed. Díaz de Santos (2008).
-RODRIGUEZ, L.A., GALLARDO, C.S., VIVAS, I. y SAA, A.I. “Manual de prácticas de Microbioloxía”. Ed. Servicio de Publicaciones de la Universidad de Vigo (2000).
Basic and general skills
- Knowledge in basic materials science and technology to enable continuous learning and - adaptability to new situations or changing environments (CG1 of the MMT).
Ability to search and use of the rules and regulations concerning its scope (CG4 of the MMT).
Transversal skills
- Ability for personal work, with shelf-critical attitude (CT3 of the MMT).
- Ability to develop team works and to face problematic situations in a colective form. (CT4 of the MMT).
- Ability to make a public display in a clear, concise and consistent manner (CT7 of the MMT)
- Ability handling information and communication technologies (TIC). (CT9 of the MMT)
- Use of databases, other information sources and the Internet. (CT10 of the MMT)
Specific skills
- Ability to recognize, understand and use the principles of quality management and food security. Microbiological analysis of food. Traceability. (IA1 of the MMT).
Expositive teaching: 34 h of explicative classes, focused on the development of the subject contents (1-1.5 h/theme). Skills CG1 and IA1.
Interactive teaching: 26 hours of practices and 10 hours of seminar for activities and oral presentation of works. Skills IA1, CT3, CT4, CG4, CT7, CT9 and CT10.
Tutorials in groups: 4 hours for doubt clearing, problem solving, etc.
Partial exams: 2 hours
The detailed distribution of theoretical classes, interactive teaching and tutorials figure in the official schedule approved by the Xunta de Centro.
- Theory (60%): Two eliminatory mid-term exams along the academic year. Final exams (alternative) in June’s and July’s calls. Exams consist of a written test with short and concrete questions about the aspects developed in the theoretical programme. (Skills CG1 and IA1).
- Laboratory Practices (20%): Attendance at practices is mandatory. Attendance, participation and completion of the activities/questionnaire will be evaluated (Skills IA1,CT3, CT4, CG4, IA1, CT9 and CT10).
- Presentation of a seminar (5%): oral presentation of a topic in the field of food security (Skills CT7, CT9 and CT10).
- Attendance to theoretical classes and tutoring (5%)and questionnaires (10% of the grade).
To pass the course the student must obtain a minimum of 5 points of which at least 3 should be of theory (average marks of the mid-tem exam or, if it is the case, mark of the final exam), 1 point for practical activities and 1 for the other activities. The final grade is the sum of the scores obtained in the different activities.
Students exempt from class attendance will access 60% of the theory grade through a final exam, while attendance at practices will be mandatory.
These criteria will be maintained for the second opportunity in July, in which the students will only have to present themselves to the unsuccessful parts. This criterion also applies to repeating students.
Note: "In cases of fraudulent performance of exercises or tests, the provisions of the Regulations for the evaluation of the academic performance of students and the review of grades will apply."
Presential work
Theoretical classes and partial exams: 36 h
Interactive teaching: 36 h
Tutorials: 4 h
Final exams: 3 h
Non presential work: 146hours [ learning (60 h), laboratory practice work (36 h), virtual exercises (15 h), seminar preparation (15 h), exam preparation (17 h)]
Total: 225 h
Common to all three stages.
Continuous attendance to classes.
Use of tutorial hours and queries across Virtual USC.
Consultation of bibliography and of the additional virtual subject available through Virtual USC.
Students should have basic knowledge about Biology.
Note: In cases of fraudulent performance of exercises or tests, the provisions of the" Regulations for the assessment of two academic performance and for the review of qualifications"will apply.
Vanesa Garcia Menendez
Coordinador/a- Department
- Microbiology and Parasitology
- Area
- Microbiology
- vanesag.menendez [at] usc.es
- Category
- Professor: Intern Assistant LOSU
| Wednesday | |||
|---|---|---|---|
| 09:00-10:00 | Grupo /CLE_01 | Spanish | Seminario de Cultivos Herbáceos II (Pav.I-PBS) |
| Thursday | |||
| 09:00-10:00 | Grupo /CLE_01 | Spanish | Seminario de Cultivos Herbáceos II (Pav.I-PBS) |
| 05.30.2025 10:00-14:00 | Grupo /CLE_01 | Classroom 4 (Lecture room 1) |
| 06.20.2025 16:00-20:00 | Grupo /CLE_01 | Classroom 4 (Lecture room 1) |