Degree | Type | Year | Semester |
---|---|---|---|
2500502 Microbiology | OB | 3 | 2 |
The student must have completed with success the subject Microbiology of the Microbiology degree, or some subject of equivalent content.
The aim of this subject is to train the student in the different aspects microbiology which have particular relevance in the industry field, particularly those in which microorganisms participate as active production agents. A series of initial lectures deals with aspects such as the manipulation and use of microbial cultures as starters in production processes, as well as with the sterilization and control procedures required to ensure that these processes are successful. A second more specific set of lectures analyses the role of microorganisms in different specific processes, making particular emphasis on the composition of the microbial communities involved, as well as on the most relevant metabolic activities.
1. Introduction to Industrial Microbiology
2. Groups of microorganisms of industrial interest.
3. Problems caused by microorganisms
4. Microbial control strategies
5. Assessment of environmental microbial contamination
6. Cleaning and disinfection of industrial facilities
7. Reduction of microbial load in raw materials and products
8. Limitation of microbial growth
9. Production of cell biomass
10. Lactic fermentations on vegetables
11. Fermentation in meat
12. Production of alcoholic beverages
13. Microbiological aspects in the manufacture of dairy products
14. Production of energy using microorganisms
15. Fuel desulfurization
16. Biodegradable plastics of microbial origin
17. Microbial biosensors
*Unless the requirements enforced by the health authorities demand a prioritization or reduction of these contents.
Teaching of the subject is organized in theory lectures and problem-solving sessions.
Theory lectures. The theory classes are designed to allow the student to progressively incorporate the necessary elements to achieve a structured knowledge of the functioning of prokaryotic cells. The contents are taught in the classroom using teaching resources that are available to the student through the virtual campus.
Problem-solving sessions. Problem-solving sessions are strictly dedicated to work interactively with the teacher, in small size groups. These sessions will be devoted both to the resolution of numerical exercises and to the discussion and resolution of practical cases. Both the exercises and the practical cases require the realization of personal work by the student outside the classroom.
*The proposed teaching methodology may experience some modifications depending on the restrictions to face-to-face activities enforced by health authorities.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Problem-solving sessions | 15 | 0.6 | 1, 12, 9, 8, 11, 4, 19, 18 |
Theory lectures | 30 | 1.2 | 2, 17, 16, 15, 12, 14, 13, 5, 8, 10, 11, 4, 6, 7 |
Type: Autonomous | |||
Literature search | 20 | 0.8 | |
Problem solving | 30 | 1.2 | |
Study | 32 | 1.28 | |
Text readings | 20 | 0.8 |
Assessment will be carried out through two exams each contributing 45% of the final grade. Each of the exams will cover theory (30% of the global grade) and problem-solving (15% of the global grade) contents. The remaining 10% of the grade will complement the exam scores only if both exams have been successfully passed, and will be based on the level of participation in the problem-solving sessions, requiring the completion of the assigned tasks within the established deadlines. To pass the subject the student must obtain 5 or higher in each exam. If the event of failing to pass any of the exams, a reassessment exam is scheduled at the end of the semester. To participate in the reassessment exam, students must have been previously assessed in a set of activities the weight of which equals a minimum of two thirds of the total grade of the subject or module. Students will obtain the "Not Evaluable" qualification when the evaluation activities carried out have a weight lower than 67% of the final grade. Students that, having passed the exams, want to improve their grades may also take the reassessment exam. In the event of taking the reassessment exam, students implicitly renounce to their previously obtained grades.
*Student’s assessment may experience some modifications depending on the restrictions to face-to-face activities enforced by health authorities.
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
Exam 1. Theory (30%) + Problems (15%) | 45% | 1.5 | 0.06 | 1, 2, 3, 17, 16, 15, 12, 14, 13, 5, 9, 8, 10, 11, 4, 19, 18, 6, 7 |
Exam 2. Theory (30%) + Problems (15%) | 45% | 1.5 | 0.06 | 1, 2, 3, 17, 16, 15, 12, 14, 13, 5, 9, 8, 10, 11, 4, 19, 18, 6, 7 |
Participation in class activities | 10% | 0 | 0 | 1, 2, 3, 17, 16, 15, 12, 14, 13, 5, 9, 8, 10, 11, 4, 19, 18, 6, 7 |
Bamforth CW. 2005. Food, fermentation and micro-organisms. Blackwell.
Barredo JL. 2005. Microbial processes and products. Methods in biotechnology Volume 18. Humana Press
Carlberg DM. 2005. Cleanroom microbiology for the non-microbiologist. CRC Press
Denyer SP, Hodges NA, Gorman SP. 2004. Hugo and Russell's Pharmaceutical Microbiology 7th ed. Blackwell Publishing
Glazer AN, Nikaido H. 2007. Microbial Biotechnology: Fundamentals of Applied Microbiology. Cambridge University Press
Jay JM, Loessner MJ, Golden DA. 2005. Modern food microbiology. Springer