Guías-E

1. General information

Course:

MICROBIOLOGY

Code:

58508

Type:

BASIC

ECTS credits:

6

Degree:

400 - UNDERGRADUATE DEGREE PROGRAMME IN OENOLOGY

Academic year:

2023-24

Center:

107 - E.T.S. OF AGRICULTURAL ENGINEERS OF C. REAL

Group(s):

20

Year:

2

Duration:

First semester

Main language:

Spanish

Second language:

Use of additional languages:

English Friendly:

Y

Web site:

Bilingual:

N

Lecturer: MONICA FERNANDEZ GONZALEZ - Group(s): 20

Building/Office

Department

Phone number

Email

Office hours

San Isidro Labrador/301

Q. ANALÍTICA Y TGIA. ALIMENTOS

+34926052678

Monica.Fernandez@uclm.es

Monday and Thursday: 11:00 - 14:00

2. Pre-Requisites

No mandatory prerequisites have been established, but students are recommended to have a basic knowledge of biology and biochemistry

3. Justification in the curriculum, relation to other subjects and to the profession

Microbiology is a basic subject since microorganisms contribute to the elaboration of fermented foods, and may be responsible for its alteration, or cause food borne illness by harmful microorganisms that contaminate food or water. Therefore, its knowledge is essential to extend the useful life of food, improve hygiene and food safety and optimize fermentation processes. This subject is necessary for the student to begin in the study of the microorganisms such as bacteria, viruses, yeasts or molds. They must learn the systematics and general characteristics of those genera and species that participate in alcoholic and/or malolactic fermentation as well as those that can cause alterations in the grape or in the wine and derivatives.

4. Degree competences achieved in this course

Course competences
Code	Description
CB01	Prove that they have acquired and understood knowledge in a subject area that derives from general secondary education and is appropriate to a level based on advanced course books, and includes updated and cutting-edge aspects of their field of knowledge.
CB02	Apply their knowledge to their job or vocation in a professional manner and show that they have the competences to construct and justify arguments and solve problems within their subject area.
CB03	Be able to gather and process relevant information (usually within their subject area) to give opinions, including reflections on relevant social, scientific or ethical issues.
CB04	Transmit information, ideas, problems and solutions for both specialist and non-specialist audiences.
CB05	Have developed the necessary learning abilities to carry on studying autonomously
CE01	Apply basic knowledge of mathematics, physics, chemistry and biology to enology.
CE02	Apply in an integrated way basic knowledge at the molecular, cellular and metabolic level in the control and selection of microorganisms as well as in plants.
CE08	Ability to carry out or supervise routine or specific analytical, microbiological and sensory control in the vineyard and winery and apply it to the control of raw materials, enological products, intermediate products and final products throughout the entire production process.
CE09	Manage and control the quality of wine and derived products in the production chain, especially at critical points, as well as control and training of workers and hygienic-sanitary and safety conditions in the workplace according to safety requirements food in a wine company.
CG01	Develop motivation for quality, the ability to adapt to new situations and creativity.
CG03	Apply critical, logical and creative thinking, demonstrating innovative skills.
CG04	Work autonomously with responsibility and initiative, as well as in teams in a collaborative way and with shared responsibility.
CT01	Know a second foreign language.
CT02	Know and apply Information and Communication Technologies (ICT).
CT03	Use correct oral and written communication.

5. Objectives or Learning Outcomes

Course learning outcomes
Description
To learn to work in a microbiology laboratory and interpret the experimental results obtained.
To know the microbiological techniques and methods that can be used for the isolation and identification of bacteria, molds and yeasts.
To know the concepts of metabolism and biochemistry of microorganisms.
To introduce the student to the basics of Microbiology.
To ensure that the student acquires the basic terminology of Microbiology and knows how to use it.
To acquire basic knowledge of the microorganisms that can most frequently be found in grapes and wine.
Additional outcomes
Not established.

6. Units / Contents

Unit 1: Introduction, History of Microbiology and basic concepts
Unit 2: Fundamental principles of microbiology: The microbial cell. Types of microscopes and stains
Unit 3: Microbial growth and its control
Unit 4: Nutrition and microbial biochemistry
Unit 5: Microbial metabolism. Processes for obtaining and consuming energy
Unit 6: Main microbial groups of importance in the food industry

7. Activities, Units/Modules and Methodology

Training Activity	Methodology	Related Competences (only degrees before RD 822/2021)	ECTS	Hours	As	Com	Description
Class Attendance (theory) [ON-SITE]	Lectures	CB01 CB02 CB03 CB04 CB05 CE01 CE02 CE08 CE09 CG01 CG03 CG04 CT01 CT02 CT03	1.28	32	Y	N	The teacher will explain the theoretical concepts and several examples will be used in order to understand the new concepts explained. The student will be provided with didactic material to follow the subject.
Class Attendance (practical) [ON-SITE]	Practical or hands-on activities	CB01 CB02 CB03 CB04 CB05 CE01 CE02 CE08 CE09 CG01 CG03 CG04 CT01 CT02 CT03	0.6	15	Y	Y	Hands on microbiology laboratory sessions, so that the student becomes familiar with the laboratory material, the equipment and the main techniques used for the isolation, counting and identification of microorganisms.
Problem solving and/or case studies [ON-SITE]	Guided or supervised work	CB01 CB02 CB03 CB04 CB05 CE01 CE02 CE08 CE09 CG01 CG03 CG04 CT01 CT02 CT03	0.24	6	Y	N	Different activities will be planned that involve discussion, analysis, and resolution, with the guidance of the teacher
Writing of reports or projects [OFF-SITE]	Self-study	CB01 CB02 CB03 CB04 CB05 CE01 CE02 CE08 CE09 CG01 CG03 CG04 CT01 CT02 CT03	0.64	16	Y	N	The student must solve and deliver the exercises, problems or cases raised. A Memory of practices that will be evaluable within the item preparation of a memory of practices.
Mid-term test [ON-SITE]	Assessment tests	CB01 CB02 CB03 CB04 CB05 CE01 CE02 CE08 CE09 CG01 CG03 CG04 CT01 CT02 CT03	0.12	3	Y	Y	Two partial tests will be carried out on the contents of the subject with multiple choice questions, short answers and / or case resolution. A student who does not take the partial tests will be evaluated in non-continuous mode.
Individual tutoring sessions [ON-SITE]	Guided or supervised work	CB02 CB03 CB04 CB05 CE01 CE02 CE08 CE09 CG01 CG03 CG04 CT03	0.16	4	N	N	Personalized tutorials with the student to answer questions
Study and Exam Preparation [OFF-SITE]	Self-study	CB01 CB02 CB03 CB04 CB05 CE01 CE02 CE08 CE09 CG01 CG03 CG04 CT01 CT02 CT03	2.96	74	N	N	Autonomous work of the student to study and assimilate the theoretical and practical concepts taught
Total:			6	150
Total credits of in-class work: 2.4			Total class time hours: 60
Total credits of out of class work: 3.6			Total hours of out of class work: 90

As: Assessable training activity
Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).

8. Evaluation criteria and Grading System

Evaluation System	Continuous assessment	Non-continuous evaluation *	Description
Practicum and practical activities reports assessment	20.00%	20.00%	Attendance to laboratory practices and preparation of a report of the practices carried out
Mid-term tests	70.00%	0.00%	A partial test will be carried out at the end of the contents of topic 3 and another once the agenda is finished, which may coincide with the date of the ordinary call
Final test	0.00%	80.00%	Final test of the subject
Assessment of problem solving and/or case studies	10.00%	0.00%	Referring to solving problems or cases related to each of the topics
Total:	100.00%	100.00%

According to art. 4 of the UCLM Student Evaluation Regulations, it must be provided to students who cannot regularly attend face-to-face training activities the passing of the subject, having the right (art. 12.2) to be globally graded, in 2 annual calls per subject , an ordinary and an extraordinary one (evaluating 100% of the competences).

Evaluation criteria for the final exam:

Continuous assessment:

To pass the subject it is necessary:
1.- Have carried out the laboratory practices and delivered the report on the dates convened for it. It is necessary to obtain a minimum grade of 4 out of 10 to perform average with the rest of the activities. In the case of not reaching this grade, students will be evaluated with questions related to the practices in the extraordinary call and must obtain a minimum grade of 4 out of 10 in each of the partial tests.
2.- Obtain a minimum score of 4 out of 10 in each of the partial tests. If this is not the case in the corresponding call, the failed tests may be recovered.
3.-To pass the subject it is necessary to obtain a minimum grade of 5 points out of 10 in the sum of all the evaluation activities carried out throughout the course.
Non-continuous evaluation:

To pass the subject in Non-continuous evaluation it will be necessary:
1.- Have carried out and passed the laboratory practices (20%) on the dates convened for it with a minimum grade of 4 out of 10. In the case of not reaching this grade or not having carried out the laboratory practices, students will be evaluated with questions related to the practices in the extraordinary call and must obtain a minimum grade of 4 out of 10.
2.- Obtain a minimum grade of 4 out of 10 in the final test of the entire subject (80%), which will be held on the date scheduled in the corresponding call.
3.- To pass the subject it is necessary to obtain a minimum grade of 5 points out of 10 in the sum of all the evaluation activities carried out throughout the course.

Specifications for the resit/retake exam:

The same criteria will be followed as in the ordinary call.

Specifications for the second resit / retake exam:

The student will take a final test with a value of 100% in which questions on theoretical concepts, laboratory practices and problem solving will be included. In the case of having carried out and approved the laboratory practices and in the event that the student requests it, the grade obtained may be kept and will have a value of 20% and therefore the final test will have a value of 80% The subject will be passed when the overall grade is 5 points out of 10.

9. Assignments, course calendar and important dates

Not related to the syllabus/contents
Hours	hours
Class Attendance (theory) [PRESENCIAL][Lectures]	32
Class Attendance (practical) [PRESENCIAL][Practical or hands-on activities]	15
Problem solving and/or case studies [PRESENCIAL][Guided or supervised work]	6
Writing of reports or projects [AUTÓNOMA][Self-study]	16
Mid-term test [PRESENCIAL][Assessment tests]	3
Individual tutoring sessions [PRESENCIAL][Guided or supervised work]	4
Study and Exam Preparation [AUTÓNOMA][Self-study]	74

Global activity
Activities	hours

10. Bibliography and Sources

Author(s)	Title	Publishing house	ISBN	Year	Link

Bamforth, Charles W.	Alimentos, fermentación y microorganismos	Acribia	978-84-200-1088-5	2007	https://catalogobiblioteca.uclm.es/cgi-bin/abnetopac/O7839/ID00f6fd16/NT8
Brock, Thomas D.	Biología de los microorganismos /	Pearson,	978-84-9035-279-3	2015
Camacho Garrido, Salvador	Ensayos microbiológicos	Síntesis	978-84-9077-003-0	2014
Gamazo, C; Sánchez S; Camacho A.I	Microbiología basada en la experimentación	Elsevier	978-84-9022-085-6	2013
Jay, James M.	Microbiología moderna de los alimentos	Acribia	978-84-200-1125-7	2009
Mossel, D. A. A.	Microbiología de los alimentos: fundamentos ecológicos para	Acribia	84-200-0998-9	2003