|
Type A
|
Code |
Competences Specific | | | A4 |
Know and understand in an integrated manner the organisms at molecular, cellular and metabolic level. |
| | A5 |
Know the principles, the instrumentation and the applications of the main techniques of analysis and separation of biomolecules, as well as the techniques of culture of microorganisms and cells of multicellular organisms. |
| | A8 |
Analyse appropriately data and experimental results from the fields of biotechnology with statistical techniques and be able to interpret it. |
| | A9 |
Know in depth the microorganisms, both prokaryotes and eukaryotes, viruses, as well as the diversity of metabolisms present in prokaryotes, and their possibilities of biotechnological use. |
| | A10 |
Know how to apply the basic knowledge of structure and function of multicellular organisms in the production of biotechnological products. |
|
Type B
|
Code |
Competences Transversal | | | B1 |
Aprendre a aprendre. |
| | B3 |
Critical, logical and creative thinking, and an ability to innovate |
| | B4 |
Autonomy, responsibility and initiative |
| | B5 |
Teamwork, collaboration and sharing of responsibility |
|
Type C
|
Code |
Competences Nuclear | | | C4 |
Be able to express themselves correctly both orally and in writing in one of the two official languages of the URV |
|
Type A
|
Code |
Learning outcomes |
| | A4 |
Understand microorganisms and their relationship with humanity.
Understand the defining characteristics of the principal microbial groups.
| | | A5 |
Apply microorganism study techniques.
| | | A8 |
Acquire the basic skills required to effectively carry out the various microbiological techniques.
| | | A9 |
Understand microorganisms and their relationship with humanity.
Apply microorganism study techniques.
Understand the defining characteristics of the principal microbial groups.
| | | A10 |
Acquire the basic skills required to effectively carry out the various microbiological techniques.
|
|
Type B
|
Code |
Learning outcomes |
| | B1 |
Be able to use paradigms from other disciplines.
| | | B3 |
Identify things that need to be improved in complex situations and contexts.
Apply innovative techniques and obtain results.
| | | B4 |
Do the work planned in accordance with the quality criteria provided.
| | | B5 |
Help to define, organize and distribute the group’s tasks.
|
|
Type C
|
Code |
Learning outcomes |
| | C4 |
Produce well structured, clear and effective oral texts.
Produce oral texts that are appropriate to the communicative situation.
|
| Topic |
Sub-topic |
| Unit 1. |
Microbiology introduction
1.1. Microbiology concepts.
1.2. The microorganisms place in the living beings world.
1.3. Discovery and most important advances in the knowledge of microorganisms.
1.4. Prokaryotic and Eukaryotic microorganisms.
1.5. Main groups of organisms that microbiology studies.
|
| Unit 2. |
Microbiology techniques of study/cellular/subcellular
2.1. Microscopy basic principles.
2.2. Basic microscopy techniques: sample preparation, single and differential stains.
2.3. Cellular fractionation and microscopic localization of specific molecules (immunological techniques: immunofluorescence and enzyme-immunoassay)
|
| Unit 3. |
Cell envelopes
3.1. The cell wall of prokaryotes.
3.2. The para-crystalline surface layer.
3.3. Structures of resistance and inclusions in bacteria.
3.4. The bacterial flagellum.
3.5. Sensory responses, taxis.
|
| Unit 4. |
Bacterial genetics
4.1. Transformation.
4.2. Conjugation.
4.3. Transduction.
4.4. Plans and transposons.
4.5. Mutations: mechanisms.
4.6. Elementary notions of genetic engineering.
4.7. PCR-based techniques.
|
| Unit 5 |
Metabolism and microbial nutrition.
5.1. Macronutrients, micronutrients and growth factors.
5.2. Catabolism and anabolism.
5.3. Catabolic diversity.
5.4. Fermentation of glucose.
5.5. Glucolysis, Embden-Meyerhof pathway.
5.6. Lactic and alcoholic fermentation.
5.7 Aerobic and anaerobic sky breathing.
|
| Unit 6 |
Culture media
7.1. Preparation.
7.2. Type of culture media: enrichment, selective and differential.
7.3. Obtaining pure cultures.
7.4. Strain concept.
|
| Unit 7. |
Culture media
7.1. Preparation.
7.2. Type of culture media: enrichment, selective and differential.
7.3. Obtaining pure cultures.
7.4. Strain concept.
|
| Unit 8 |
Conservation of microbial strains
8.1. Freeze-drying, liquid nitrogen and re-seeding.
8.2. Crop collections.
|
| Unit 9. |
Species concept
9.1. Numerical taxonomy
9.2. Current techniques applied to bacterial taxonomy.
9.3. Main bacterial groups based on the new edition of the Bergey manual
|
| Unit 10. |
Prokaryotic taxonomy.
10.1. Criteria in bacterial taxonomy.
10.2. The domain Archaea: properties and industrial applications.
10.3. The Bacterial domain:
10.3.1. Photoreactive bacteria.
10.3.2. Gram-negative bacteria, pathogenic species in humans.
10.3.3. Gram-positive bacteria: low and high G + C content, species involved in the food and dairy industry.
|
| Unit 11. |
Viruses
11.1 Historical introduction.
11.2. General properties of viruses.
11.3. Structure.
11.4. Chemical composition.
11.5. Genetics.
11.6. Classification.
11.7. Bacterial viruses (bacteriophages): lytic cycle of infection and lysogenic.
11.8. Plant viruses.
11.9. Reproduction mechanisms.
11:10. Detection and cultivation techniques.
|
| Unit 12. |
Funguses
12.1. General characteristics.
12.2. Reproduction cycle.
12.3. Main taxonomic groups.
|
| Unit 13. |
Industrial microbiology
13.1. Microorganisms’ utilization in industrial processes.
13.2. Selection and improvement of industrial microorganisms.
|
| Methodologies :: Tests |
| |
Competences |
(*) Class hours
|
Hours outside the classroom
|
(**) Total hours |
| Introductory activities |
|
1 |
0 |
1 |
| Laboratory practicals |
|
24 |
30 |
54 |
| Lecture |
|
35 |
45 |
80 |
| Seminars |
|
10 |
4 |
14 |
| Personal attention |
|
1 |
0 |
1 |
| |
| Extended-answer tests |
|
3 |
0 |
3 |
| |
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students. |
Methodologies
| |
Description |
| Introductory activities |
Description
Activities designed to make contact with students, collect information from them and introduce the subject.
|
| Laboratory practicals |
Introduction to basic rules of handling microorganisms. |
| Lecture |
Description of the contents of the subject. |
| Seminars |
In-depth work on a particular topic. Further discussion of the lecture content, which is linked to professional skills. |
| Personal attention |
Resolution of doubts and queries about the contents and evaluation of the subject. |
|
Description |
|
Students can contact the teacher sending an e-mail, by ‘’moodle’’ or through a previous appointment. |
|
Methodologies |
Competences
|
Description |
Weight |
|
|
|
|
| Laboratory practicals |
|
The assistance is compulsory. It is evaluated the development of practices and the capacity to work in groups, a joint report of practices, and the elaboration of practice dossier of each group at the end of them. |
10% |
| Seminars |
|
The assistance is compulsory. Class presentation of an article related to microbiology and food. Groups of students. The grade is saved for the second call. |
10% |
| Extended-answer tests |
|
- Partial theoretical exam: approximately half of the subject matter. Elimination of matter with a grade equal or superior to seven.
- Final theoretical exam, 80% of the final mark: theoretical exam of the whole contents of the subject for those students who did not exceed the partial, but for those who had an equal grade or superior to seven in the partial, the remaining contents. It is averaged with seminars and practices, as long as the theory grade is equal to or higher than 5.0.
|
80% |
| Others |
|
|
|
| |
|
Other comments and second exam session |
|
Second call : Theoretical examination grade + seminars grade + practical grade (saved from previous call). To average the grade of the seminars, the laboratory practicals and the theoretical exams, it is required a final exams mark equal to or higher than 5/10. It is forbidden the use or the provision of communication and transmission devices during the realisation of tests. During evaluation tests, mobile phones, tablets and other devices that are not expressly authorized by the test must be switched off and out of sight. The demonstration of fraudulent conduct of some evaluative activity of a subject in both material: virtual and electronic support, leads to the student the fail of this evaluation activity. Regardless of this, in view of the seriousness of the facts, the centre may propose the initiation of a disciplinary file, which will be initiated by resolution of the rector. |
| Basic |
|
Biología de los microorganismos Madigan, M. T.; Martinko, J. M.; Parker, J. Brock Ed. Prentice Hall. Madrid, derrera edició disponible.
Introducció a la microbiologia Ingraham, J. L.; Ingraham, C. A. Reverté Barcelona, derrera edició disponible.
Microbiología Stanier, R. Y. [et al.] 2a ed. Ed. Reverté Barcelona, derrera edició disponible. |
| Complementary |
|
Introducción a la micología Alexopoulos, C. J.; Mims, C. W. Ed. Omega Barcelona, derrera edició disponible.
Manual de parasitologia: morfologia i biologia dels paràsits d'interès sanitari Gállego Berenguer, J. Edicions Universitat de Barcelona Barcelona, derrera edició disponible.
Microbiología de Zinsser Joklik, W. K. [et al.] 20ª ed. Editorial Médica Panamericana Madrid, derrera edició disponible. |
| Subjects that continue the syllabus |
| VIROLOGY/19204114 | | VIROLOGY/19204229 |
|
| Subjects that it is recommended to have taken before |
| BIOCHEMISTRY/19204008 | | CELL BIOLOGY/19204006 | | BIOLOGY/19204005 |
|
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. |
|