{"id":358,"date":"2014-11-06T17:23:27","date_gmt":"2014-11-06T17:23:27","guid":{"rendered":"http:\/\/sites.ipleiria.pt\/ipleiria-courses\/?post_type=course&p=358"},"modified":"2026-03-23T12:11:01","modified_gmt":"2026-03-23T12:11:01","slug":"marine-biology","status":"publish","type":"course","link":"https:\/\/www.ipleiria.pt\/en\/course\/marine-biology\/","title":{"rendered":"Marine Biology"},"content":{"rendered":"\n
<\/div>\n\n\n
\n

Marine Biology<\/h1>\n
\n
Course Type: <\/div>\n
Bachelor\u2019s Programme<\/div>\n <\/div>\n <\/div>\n\n\n
<\/div>\n\n\n\n
\n
\n\n
\n

Programme Introduction<\/h2>\n
\n

The Bachelor’s Programme in Marine Biology aims for training professionals with a solid preparation in the fundamental areas of Marine Biology, using a dynamic teaching\/learning methodology, supported by a strong practical training component. This programme provides technicalscientific skills that enable an active contribution to the sustainable management of marine biological resources, namely through activities related to Marine Biology, Aquaculture, Fisheries and Environmental Conservation; provide graduates in Marine Biology with important modern tools in the field of biology. The Marine Biology programme intends to train technicians capable of collaborating with companies and institutions related to fishing, aquaculture, marine biotechnology, food technology, nature tourism and ecotourism and environmental consultancy, as well as to pursue a specialization in terms of cycles more advanced studies (MSc. and PhD.).<\/p>\n<\/div>\n

<\/div>\n<\/div>\n\n
\n

Programme Coordinator<\/h2>\n
\n

Paulo Jorge de Sousa Maranh\u00e3o
paulo.maranhao@ipleiria.pt \u00a0\u00a0<\/a><\/p>\n<\/div>\n

<\/div>\n<\/div><\/div>\n\n\n\n
\n
<\/div>\n\n\n
\n

Reference\n<\/h2>\n
9013<\/div>\n
<\/div>\n<\/div>\n\n
\n

School<\/h2>\n \n
Tourism and Maritime Technology<\/a><\/div>\n
<\/div>\n <\/div>
\n

City<\/h2>\n \n
Peniche<\/a><\/div>\n
<\/div>\n <\/div>
\n

Language<\/h2>\n
Portuguese<\/div>\n
<\/div>\n <\/div>
\n

Type<\/h2>\n
Morning & Afternoon<\/div>\n
<\/div>\n <\/div>\n\n
\n

Length<\/h2>\n
6 semesters<\/div>\n
<\/div>\n<\/div>\n\n
\n

Vacancies\n<\/h2>\n
\n

General contingent: 50
International student contingent:\u00a08<\/p>\n<\/div>\n

<\/div>\n<\/div>\n\n\n\n
\n

DGES certification<\/h2>\n
\n

Link to Registration<\/a><\/p>\n<\/div>\n

<\/div>\n<\/div><\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n
<\/div>
\n
\n
\n
\"\"<\/figure><\/div><\/div>\n\n\n\n
\n
<\/div>
\n

Objectives<\/h2>\n
Programme<\/div>\n<\/div>\n
\n
  1. Acquire knowledge and ability to identify, explain and relate concepts in the various areas of Marine Biology;<\/li>
  2. Understand the basic biological phenomena that influence marine ecological processes and their implications for conservation strategies;<\/li>
  3. Solve with rigor, efficiency and creativity problems within the scope of Marine Biology, building and supporting the argument itself;<\/li>
  4. Acquire skills that allow analyzing data quantitatively;<\/li>
  5. Acquire skills that allow communicating information, ideas, problems and solutions to diverse audiences;<\/li>
  6. Apply the fundamentals of Marine Biology in solving concrete problems and current challenges, in the different aspects of Biology;<\/li>
  7. Acquire integration skills and teamwork;<\/li>
  8. Acquire values that lead to a responsible and ethical professional attitude.<\/li><\/ol>\n<\/div><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n\n\n
    <\/div>
    \n
    \n
    \n
    <\/div>
    \n
    <\/div>\n\n\n<\/div><\/div><\/div>\n<\/div>\n\n\n\n
    \n
    \"\"<\/figure>\n<\/div>\n<\/div>\n<\/div><\/div><\/div>\n\n\n\n
    <\/div>\n\n\n \n
    \n
    <\/div>\n
    \n

    Study Plan<\/h2>\n
    ECTS: 180<\/div>\n <\/div>\n \n \n
    \n
    \n
      \n
    1. 1sr Year<\/li>\n
    2. 2nd Year<\/li>\n
    3. 3rd Year<\/li>\n <\/ol>\n
      \n
      \n \n \n
      \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
      1sr Year<\/caption>\n
      ID<\/th>\n Name<\/th>\n Semester<\/th>\n ECTS<\/th>\n Length<\/th>\n <\/tr>\n <\/thead>\n
      \n \n <\/td>\n \n \n Cellular Biology\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
      \n
      1. The Chemistry of Life
        1.1. Chemical elements necessary for life
        1.2. Structure and function of macromolecules: definition of polymer, carbohydrates, lipids, proteins, nucleic acids
        1.3. Water: Effects of polarity; dissociation of water molecules<\/li>
      2. The cell
        2.1. Cell theory, cell evolution.
        2.2. Cell organization: Prokaryotic cells and eukaryotic cells: animal and plant.
        2.3. Organelles: Endomembrane system and other membrane organelles; cytoskeleton.
        2.4. The nucleus: functional organization, chromatin and chromosomes, genomic DNA replication, nucleolus and
        ribosomes.
        2.5. Membrane structure and function: fluid mosaic model; cell surface and intercellular junctions, membrane
        transport; transport proteins and active transport
        2.6. Cellular communication.<\/li><\/ol>\n<\/td><\/tr>\n
      \n \n <\/td>\n \n \n General Chemistry\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
      \n
      1. The chemical bond.<\/li>
      2. Intermolecular forces of solids, liquids and gases.<\/li>
      3. Chemical Kinetics:<\/li>
      4. Fundamentals of Thermochemistry<\/li>
      5. Chemical Balance:<\/li>
      6. Acids and bases.<\/li>
      7. Concepts of electrochemistry.<\/li><\/ol>\n<\/td><\/tr>\n
      \n \n <\/td>\n \n \n General Mathematics\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 6\n <\/td>\n \n 79 h\n <\/td>\n <\/tr>\n
      \n
      1. Real functions of several real variables<\/li>
      2. Differential calculus in Rn
        2.1. Partial derivatives
        2.2. Extremes of two-variable functions<\/li>
      3. Primitives and Integrals
        3.1. definition of primitive
        3.2. Primitive properties
        3.3. Primitive Methods
        3.4. Definition and properties of defined integrals
        3.5. Fundamental theorem of integral calculus
        3.6. Double integrals.<\/li><\/ol>\n<\/td><\/tr>\n
      \n \n <\/td>\n \n \n Laboratory Techniques\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 4\n <\/td>\n \n 49 h\n <\/td>\n <\/tr>\n
      \n

      P1 Preparation of solutions.
      P2 Planning a Chemical Analysis
      P3 Errors associated with the main analysis methods
      P4 Solid-liquid and liquid-liquid extraction
      P5 Centrifugation and filtration
      P6 Distillation
      P7 Concentration Techniques
      P8 Precipitation
      P9 Volumetry
      P10 Spectroscopic Methods
      P11 Electroanalytical Methods
      P12 Chromatographic Methods.<\/p>\n<\/td><\/tr>\n

      \n \n <\/td>\n \n \n Marine Invertebrates\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
      \n
      1. Biodiversity: concept, threats and preservation<\/li>
      2. Earth history and evolution of organisms<\/li>
      3. General criteria for classification of living beings and nomenclature rules<\/li>
      4. Characterization of the Protist Subdomain: Kingdoms Archaezoa, Euglenozoa, Alveolata, Chlorophyta,
        Choanoflagellata<\/li>
      5. Characterization of the Metazoa Kingdom: Phyla Porifera, Cnidaria, Ctenophora, Platyhelminthes, Rotifera,
        Nematoda, Mollusca (Classes Caudofoveata, Solenosgastres, Monoplacophora, Polyplacophora, Gastropoda, Bivalvia,
        Cephalopoda), Anellida (Classes Polychaeta, Art. Subphyla Trilobita, Chelicerata (Classes Merostomata, Pycnogonida
        and Arachnida), Crustacea [Classes Maxillopoda (Subclasses Copepoda and Cirripedia), Malacostraca (Orders
        Isopoda, Amphipoda, Decapoda, Euphausiacea)], Urinamia (Classes Chiplopoda) Classes Asteroidea, Ophiuroidea,
        Echinoidea, Holothuroidea, Crinoidea), Chordata (Subphyla Urochordata, Cephalochordata)<\/li><\/ol>\n<\/td><\/tr>\n
      \n \n <\/td>\n \n \n Ethology and Animal Welfare\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
      \n
      1. Introduction to ethology, principles and foundations;<\/li>
      2. Definitions and concepts of fish welfare<\/li>
      3. Behavior, learning mechanisms;<\/li>
      4. Animal welfare assessment.<\/li><\/ol>\n<\/td><\/tr>\n
      \n \n <\/td>\n \n \n Marine Botany\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
      \n
      1. Introduction to marine photosynthetic organisms
        1.1. General features
        1.2. Phylogeny of marine photosynthetic organisms
        1.3. Degrees of differentiation and levels of organization: unicellular and multicellular organisms; Organization of the
        algae stalk; organization of the bryophyte stalk;
        1.4. Reproductive biology: Vegetative reproduction; Asexual reproduction; Sexual reproduction; Alternation of
        generations; Haploid, diploid and haplo-diploid life cycles.
        1.5. Ecology of photosynthetic organisms.<\/li>
      2. Classification of photosynthetic organisms
        2.1. Eubacteria Domain
        2.1.1. Cyanobacteria Division
        2.2. Eukaria Domain
        2.2.1. Dinoflagellate Division
        2.2.2. Cryptophyte Division
        2.2.3. Haptophyte Division
        2.2.4. Heterokontophyta Division
        2.2.5. Rhodophyta division
        2.2.6. Chlorophyta Division
        2.2.7. Bryophyta division
        2.2.8. Trachaeophyta Division<\/li><\/ol>\n<\/td><\/tr>\n
      \n \n <\/td>\n \n \n General Physics\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 6\n <\/td>\n \n 79 h\n <\/td>\n <\/tr>\n
      \n
      1. Introduction
        1.1. Quantities and units.
        1.2. Scalars and vectors.<\/li>
      2. Classic Mechanics
        2.1. Kinetics; One and two-dimensional movement, circular movement.
        2.2. Dynamics: Newton’s Laws; gravitational, tidal, frictional and inertial forces.
        2.3. Work and Energy: power, kinetic and potential energy.<\/li>
      3. Fluid Mechanics
        3.1. Hydrostatics: Pascal and Archimedes principle, surface tension.
        3.2. Fluid dynamics; Conservation of mass and energy, viscosity, Reynolds number, localized and continuous pressure
        drops, Moody diagram, centrifugal pumps.<\/li>
      4. Thermodynamics
        4.1. Zero law of thermodynamics, temperature, thermal equilibrium;
        4.2. First law of thermodynamics; Internal energy, calorimetry, heat transfer.
        4.3. Second law of thermodynamics; Heat\/work conversion; Carnot cycle and entropy.<\/li>
      5. Notions of Electricity and Magnetism
        5.1. Electric field, direct current, Ohm’s law.
        5.2. Electromagnetic field, alternating current, renewable energy.<\/li><\/ol>\n<\/td><\/tr>\n
      \n \n <\/td>\n \n \n Animal Embryology and Histology\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
      \n
      1. Definition of histology and associated concepts<\/li>
      2. Procedures used for analyzing histological samples<\/li>
      3. Types of animal tissues: characteristics, properties and functions
        3.1. Epithelial tissue:
        3.1.1. Special properties of epithelial cells
        3.1.2. Lining and glandular epithelial tissues
        3.1.3. skin and attachments
        3.2. Connective tissue:
        3.2.1. Characterization of cells, matrix and fibers
        3.2.2. Characterization of special connective tissue types:
        3.3. Muscle tissue
        3.3.1. Characterization of different cells: skeletal, cardiac and smooth striae
        3.3.2. Model of sliding filaments in muscle contraction
        3.4. nerve tissue
        3.4.1. Neuron, glial cells and attached structures
        3.4.2. nerve fibers<\/li>
      4. Definition of embryology and associated concepts
        4.1. Processes arising in embryology: gametogenesis, fertilization, segmentation, gastrulation, neurulation and
        organogenesis
        4.2. Comparative Embryology in Invertebrates and Vertebrates<\/li><\/ol>\n<\/td><\/tr>\n
      \n \n <\/td>\n \n \n Organic Chemistry\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
      \n
      1. Alkanes and Cycloalkanes<\/li>
      2. Alkenes and cycloalkenes<\/li>
      3. Alkynes<\/li>
      4. Aromatic hydrocarbons<\/li>
      5. Alkyl halides:<\/li>
      6. Alcohols<\/li>
      7. Ethers and Epoxides<\/li>
      8. Aldehydes and Ketones<\/li>
      9. Carboxylic Acids<\/li><\/ol>\n<\/td><\/tr>\n
      \n \n <\/td>\n \n \n Marine Vertebrates\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 5\n <\/td>\n \n 60 h\n <\/td>\n <\/tr>\n
      \n
      1. Diversity and general characteristics of Vertebrate Chords: Fish, Amphibians, Reptiles, Birds and Mammals
        1.1. Source
        1.2. Evolution
        1.3. Ecology
        1.4. biogeography
        1.5. Adaptive and behavioral characteristics<\/li><\/ol>\n<\/td><\/tr>\n
      \n \n <\/td>\n \n \n Field Biology\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 4\n <\/td>\n \n 45 h\n <\/td>\n <\/tr>\n
      \n
      1. Introduction to field biology
        1.1. Health and safety
        1.2. Basic field work procedures<\/li>
      2. Definition of objects and working hypotheses
        2.1. scientific method
        2.2. Sampling
        2.3. data organization<\/li>
      3. Methods in field biology<\/li>
      4. Study of aquatic environments
        4.1. Fauna and flora study methodologies (phyto and zooplankton, macrophytes, waterfowl and biological processes)
        4.2. Methodologies for studying the flora and fauna of rocky coasts (macroalgae and invertebrates)
        4.3. Estuarine systems, including nutrient dynamics
        4.4. Methodologies and techniques for in situ ecotoxicological characterization<\/li>
      5. Terrestrial environments:
        5.1. Methodologies for coastal erosion control: role of plants in dune dynamics and stability
        5.2. Flora study methodologies
        5.3. Methodologies and techniques for studying bird populations (ringing, census techniques)<\/li>
      6. Preparation and communication of results
        6.1. communication in science<\/li><\/ol>\n<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n
        \n \n \n
        \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n \n
        2nd Year<\/caption>\n
        ID<\/th>\n Name<\/th>\n Semester<\/th>\n ECTS<\/th>\n Length<\/th>\n <\/tr>\n <\/thead>\n
        \n \n <\/td>\n \n \n Marine Ecology\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n
        1. Introduction to Ecology<\/li>
        2. Organisms and the Marine Environment
          2.1 The importance of the physical environment on organisms
          2.3 Biotic interactions
          2.4 Matter and energy flow
          2.5 Biogeochemical cycles and marine compartments<\/li>
        3. Ecology of coastal zones
          3.1 Rocky Beaches
          3.2 Sandy Beaches
          3.3 Estuaries
          3.4 Saps and Mangroves<\/li>
        4. Pelagic Ecosystems
          4.1 Physical-chemical characteristics of the pelagic environment
          4.2 Planktonic communities
          4.3 Necton and pleuston<\/li>
        5. Benthic Ecosystems of the Continental Shelf
          5.1 Physicochemical characteristics of the benthic environment
          5.2. Brown Algae Forests
          5.3 Coral Reefs
          5.4 Marine Prairie<\/li>
        6. The Deep Ocean Bottom
          6.1 Environmental conditions of deep seas
          6.2 Food availability
          6.3 Biological communities and energy pathways
          6.4 Hydrothermal Springs as ecosystems<\/li>
        7. Human Impacts on the Marine Environment<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Molecular Biology\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 6\n <\/td>\n \n 79 h\n <\/td>\n <\/tr>\n
        \n

        P1. DNA and RNA structure. Chromosomes, chromatin and nucleosome.
        P2. DNA replication
        P3. DNA mutations and repair mechanisms.
        Q4. Genetic recombination.
        Q5. RNA transcription and processing.
        P6. mRNA translation.
        P7. Regulation of gene expression.<\/p>\n<\/td><\/tr>\n

        \n \n <\/td>\n \n \n General Biochemistry\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n
        1. Introduction
          1.1. Concept and scope of Biochemistry
          1.2. Review of cellular, physicochemical and molecular fundamentals with an interest in Biochemistry
          1.3. Biochemical Evolution
          1.4. Water<\/li>
        2. Proteins
          2.1. amino acids
          2.2. Protein Structure and Function
          2.3. Protein purification and characterization
          2.4. Introduction to amino acid catabolism<\/li>
        3. Nucleic Acids
          3.1. DNA and RNA structure
          3.2. DNA replication
          3.3. RNA synthesis and processing
          3.4. Protein synthesis<\/li>
        4. Enzymes
          4.1. free energy concept
          4.2. Michaelis-Menten Kinetics
          4.3. Enzyme Inhibition. Functional mechanism of some enzymes
          4.4. Regulation of enzyme activity<\/li>
        5. Carbohydrates
          5.1. Monosaccharides, oligosaccharides and polysaccharides
          5.2. Glycolipids and glycoproteins
          5.3. Introduction to carbohydrate catabolism<\/li>
        6. Lipids
          6.1. Fatty acids and acylglycerols
          6.2. Phospholipids. Sterols
          6.3. Introduction to lipid catabolism<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Statistical Methods and Experimental Design\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n

        [P1] Univariate Descriptive Statistics: objectives and main methods
        [P2] Correlation and Simple Linear Regression
        [P3] Random variables: Parameters of random variables; Major discrete distributions; Main continuous distributions
        [P4] Statistical Inference: Confidence intervals; Hypothesis testing; Fixed effects analysis of variance: one- and multifactor models, with and without interactions
        [P5] Concepts of experimental design: Logical conception of experiences: from observations to interpretation of
        experiences; Problems in poorly delineated experiments: lack of replication, lack of controls, pseudo-replication in
        space and time, confused experiences, lack of independence<\/p>\n<\/td><\/tr>\n

        \n \n <\/td>\n \n \n Marine Microbiology\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n

        [P1.] Microorganisms in the marine environment
        [P2.] Chemical and physical factors in the marine environment
        [P3.] Marine microbial habitats
        [P4.] Methods used in Marine Microbiology
        [P5.] Structure of marine prokaryotes
        [P6.] Physiology of marine prokaryotes
        [P7.] Marine bacteria
        [P8.] Marine archaeas
        [P9.] Marine eukaryotic microorganisms
        [P10.] Marine viruses
        [P11.] The role of microorganisms in oceanic processes. Microbiological approach to the study of the ocean carbon
        cycle, carbon bombs and ocean productivity.<\/p>\n<\/td><\/tr>\n

        \n \n <\/td>\n \n \n Introduction to Marine Biotechnology\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 4\n <\/td>\n \n 49 h\n <\/td>\n <\/tr>\n
        \n
        1. Introductory concepts. Characterization of the sector at national and international level<\/li>
        2. Bioprospecting of marine resources<\/li>
        3. Microorganisms of marine origin and production of industrial enzymes from marine isolates. Bioactive compounds<\/li>
        4. Biotechnological Potential of Marine Algae: applications and sustainable production of macro and microalgae for the
          production of bioactive compounds<\/li>
        5. Use of marine enzymes in food processing<\/li>
        6. New marine sources of nutraceuticals and functional foods: macro and microalgae<\/li>
        7. Pharmaceutical products of marine origin: anticancers, antioxidants and antimicrobials. Cosmetic products,
          pigments and compounds with anti-UV activity from marine organisms<\/li>
        8. Biomaterials for application in regenerative medicine (chitosan and fucoidan)<\/li>
        9. Biofertilizers and plant growth stimulants of marine origin<\/li>
        10. Obtaining genetically modified marine organisms and their applications<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Fisheries Biology\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 4\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n

        M1) The importance of fisheries on the national and international scene
        M2) Identification and characterization of the main fisheries resources: fish & invertebrates: crustaceans, molluscs and
        echinoderms
        M3) Bioecological characterization: reproductive strategies and life histories
        M4) Methods for stock identification
        M5) Population dynamics of a fishery resource
        M6) Effects of fisheries on populations and communities; vulnerability to fisheries:
        M6.1) Fishing methods and gear \u2013 active and passive fishing techniques
        M6.2) Selectivity of fishing gear and selectivity models<\/p>\n<\/td><\/tr>\n

        \n \n <\/td>\n \n \n Oceanography\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n
        1. History and Science of the Oceans<\/li>
        2. Ocean basins<\/li>
        3. Ocean sediments<\/li>
        4. Physicochemical properties of water and oceans<\/li>
        5. Circulation of the atmosphere and oceans<\/li>
        6. Waves<\/li>
        7. Tides<\/li>
        8. The Coast: beaches and coastal processes<\/li>
        9. The marine habitat<\/li>
        10. Plankton from surface waters<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Animal Physiology\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n

        C 1. Introduction to Animal Physiology
        C 2. Ionic and Osmotic Balance
        2.1 Osmoregulation problems
        2.2 Mandatory ion and water exchanges
        2.3 Osmoregulators and osmoconforms
        2.4 Osmoregulation in the aquatic environment
        C 3. The Circulatory System
        3.1 Types of circulatory systems
        3.2 Circulatory Systems of Vertebrates
        3.3 Blood flow mechanisms
        3.4 Circulation in invertebrates
        C 4. The Respiratory System
        4.1 O2 and CO2 in blood
        4.2 Gas transfers in water
        4.3 Gaseous transfers in air
        4.4 Respiratory responses to extreme conditions
        C 5. Animal Nutrition
        5.1 Nutritional requirements
        5.2 Forms of food
        5.3 Food processing
        5.4 Food systems
        C 6. Energy Use
        6.1 Metabolic rate and energy storage
        6.2 Effect of O2 concentration
        6.3 Metabolic rate and body size
        6.4 Energy costs of transportation
        C 7. Effects of Temperature on Animals
        7.1 Heat exchanges between the animal and the environment
        7.2 Thermoregulation<\/p>\n<\/td><\/tr>\n

        \n \n <\/td>\n \n \n Environmental Biology and Conservation\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 4\n <\/td>\n \n 54 h\n <\/td>\n <\/tr>\n
        \n
        1. Environment and conservation<\/li>
        2. The origin of the environmental issue on a global scale.<\/li>
        3. The great world conferences on environment and biodiversity<\/li>
        4. Origin and evolution of the environmental issue in Portugal.<\/li>
        5. Basic notions of nature conservation and biodiversity.<\/li>
        6. Threats to Biodiversity<\/li>
        7. Importance of biodiversity for the functioning of marine ecosystems<\/li>
        8. Extinctions: records and causes<\/li>
        9. Loss, fragmentation and degradation of habitats<\/li>
        10. Resource overexploitation<\/li>
        11. Exotic and Invasive Species<\/li>
        12. The Anthropocene Era<\/li>
        13. Nature conservation<\/li>
        14. Nature conservation and biodiversity: main theories and models.<\/li>
        15. Main national and international legislation<\/li>
        16. Portuguese protected areas<\/li>
        17. The design, management and planning of protected areas.<\/li>
        18. Climate change and marine ecosystems<\/li>
        19. Threats, consequences and vulnerabilities<\/li>
        20. Mitigation and adaptation measures<\/li>
        21. Global movements to protect the climate and marine ecosystems<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Elective I – Optional Group 1, 2 or 3\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 6\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n

        The student must choose one of the 3 Optional Groups (1, 2 or 3) and must obligatorily complete the 3 Curricular Units (CU) that are part of that group<\/strong>.<\/p>\n\n\n\n

        See the composition of all the Optional Groups in the following table:<\/p>\n\n\n\n

        OPTIONAL GROUP 1<\/strong><\/p>\n\n\n\n

        Option<\/th>Year | Semester <\/strong>| CU<\/th>ECT<\/th><\/tr><\/thead>
        Option<\/strong> 1<\/strong><\/td>2nd Year | 2.\u00ba Semester | Genetic Engineering<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Introduction to genetic engineering
        2. Vectors
        3. Enzymes in genetic engineering
        3.1. Restriction enzymes, endo and exonucleases, classification and modes of action
        3.2. DNases, Rnases, methylases, phosphatases, kinases, ligases
        4. DNA hybridization, amplification and sequencing
        4.1. DNA detection methods, polymerase chain reaction (PCR), PCR variations and their applications
        4.2. Nucleic acid hybridization methods.
        5. Construction of DNA libraries
        5.1. Isolation, purification and quantification of DNA, plasmid isolation
        5.2. Construction of cDNA and genomic DNA libraries
        6. Gene transfer techniques
        6.1. Gene transfer techniques in plants (gene transfer mediated by Agrobacterium and plant viruses), animals and microorganisms
        6.2. Transformation, electroporation, microprojectiles
        7. Applications
        7.1. Microbial Biotechnology
        7.2. gene therapy<\/td>        		<\/td><\/tr>
        Option<\/strong> 2<\/strong><\/td>2nd Year | 2.\u00ba Semester<\/strong> | Marine Biotechnology I<\/strong><\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Marine microbiology
        1.1 Introduction to marine microbiology
        1.2 Methods in marine microbiology
        1.3 Physiology of marine microorganisms
        1.4 Role of microorganisms in oceanic processes
        1.5 Genomics of marine microorganisms
        2. Marine bioprospecting
        2.1 Isolation of marine natural products
        2.2 Bioactive and biomaterial compounds of the marine environment
        2.3 Assays for detection of enzymes and bioactive molecules
        3. Sustainable growth of marine organisms
        3.1 Microalgae and macroalgae cultivation
        3.2 Cultivation of other marine organisms<\/td>        		<\/td><\/tr>
        Option<\/strong> 3<\/strong><\/td>3rd Year | 1st Semester | Marine Biotechnology II<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Seaweed Processes and Products
        2. Biomaterials
        3. Biosensors
        4. Biomarkers
        5. Biofuels
        6. Bioremediation Applications
        7. Biotechnological interventions in aquaculture<\/td>        		<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

        OPTIONAL GROUP<\/strong> 2<\/strong><\/p>\n\n\n\n

        Option<\/th>Year | Semester <\/strong>| CU<\/strong><\/th>ECT<\/th><\/tr><\/thead>
        Option<\/strong> 1<\/strong><\/td>2nd Year | 2.\u00ba Semester<\/strong> | Marine Food Resources Technology<\/strong><\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Fishing\/catching arts, aquaculture notions
        2. Morphological\/physiological characteristics of fish, crustaceans and molluscs.
        3. Manipulation of fish after capture: Fresh\/refrigerated products. Mechanical, ice and chilled brine cooling.
        4. Freezing and thawing methods.
        5. Unit operations: Transport of fluids, mass\/energy balances. Heat transfer by conduction, convection and radiation.
        6. Mass and heat diffusion.
        7. Processes of fish processing\/conservation
        7.1. Conservation Methods \/ Forms of Marketing
        7.2. Cold Application
        7.3. Pasteurization, sterilization. Drying. Salting, hot and cold smoking. Marinades. Canned fish.
        7.4. Equipment and simplified calculation of process variables.
        8. Organization of operations and process flowchart
        9. Main by-products.
        10. Packaging: Materials and properties of packaging materials. Equipment and techniques. Frozen and refrigerated,
        Legislation and labeling, Shelf life.<\/td>        		<\/td><\/tr>
        Option<\/strong> 2<\/strong> <\/td>2nd Year | 2.\u00ba Semester | Food Biotechnology<\/strong><\/strong><\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Introductory Concepts of Food Biotechnology. Evolution of Biotechnology in the Food Industry
        2. Microorganisms involved in food fermentations.
        3. Fermentative Food Processes
        3.2 Use of yeast
        3.3 Use of bacteria
        4. Sensory Analysis
        5. Functional Foods
        6. Application and production of enzymes in the food industry.
        7. Technologies for the production and application of genetically modified organisms (GMOs)<\/td>        		<\/td><\/tr>
        Option<\/strong> 3<\/strong><\/td>3rd Year | 1st Semester | Analysis and Quality Control of Marine Food Resources<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1 MICROORGANISMS, THEIR CONTROL AND GROWTH
        1.1 Changes in the quality of fresh seafood
        1.2 Food microbiology of seafood
        1.3 Methods of control and growth of microorganisms in seafood
        1.4 Contamination of the food chain of natural origin or from contamination
        2 CHEMICAL CHARACTERIZATION OF MARINE FOOD RESOURCES
        2.1 Chemical composition of seafood
        2.2 The nutritional value of seafood. Nutrient degradation
        2.3 Nutrient and non-nutrient quantification methods
        2.4 Search for analytical procedures for seafood quality control
        3 SENSORY AND TEXTURE ANALYSIS
        3.1 Sensory analysis versus physical methods. Texture analysis by instrumental methods
        3.2 Applications through affective, discriminative and descriptive tests
        4 STATISTICAL CONTROL
        4.1 Statistical tools and methods for quality control
        4.3 Analysis of quality parameters for variables
        4.4 Analysis of quality parameters for attributes<\/td>        		<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

        OPTIONAL GROUP<\/strong> 3<\/strong><\/p>\n\n\n\n

        \n
        Option<\/th>Year | Semester <\/strong>| CU<\/strong><\/th>ECT<\/th><\/tr><\/thead>
        Option<\/strong> 1<\/strong><\/td>2nd Year | 2.\u00ba Semester | Maritime-Touristic Activities<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1 \u2013 Introduction and scope of the discipline;
        2 \u2013 General characterization of the Sea and marine environments;
        3 \u2013 Tourist potential of maritime areas;
        4 \u2013 The beach as a sport\/animation space;
        5 \u2013 Ports and other water planes as a space for leisure\/animation;
        6 \u2013 The safety of people and the conservation of equipment in beach\/sea entertainment;
        7 \u2013 Sustainable ecotourism and environmental impact;
        8 \u2013 Watching cetaceans and seabirds
        9 \u2013 Notions of classical cartography, with practical application exercises;
        10 \u2013 Introduction to underwater activities: diving and apnea;
        11 \u2013 Introduction to surfing and\/or bodyboarding;
        12 \u2013 Introduction to Stand Up Paddle;
        13 \u2013 Canoeing in the sea and\/or river;
        14 \u2013 Introduction to sailing and nautical tourism.<\/td>        		<\/td><\/tr>
        Option<\/strong> 2<\/strong> <\/td>2nd Year | 2.\u00ba Semester | Science and Society<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>A. Science at the service of society
        1. Education and training
        2. Science, technology and innovation
        3. Valuation of ecosystems
        4. Partnerships between scientists and economic activities
        B. Society at the service of science
        5. Actions to promote and disseminate scientific knowledge
        6. Citizen Science in the development of scientific knowledge
        7. Changes in attitudes and behaviors for environmental protection
        C. Ocean Literacy in the Context of National and International Policy
        8. Literacy for active citizenship
        9. The National Strategy for the Sea
        10. European Maritime Policy
        D. Territories and sustainable development
        11. 2030 Agenda for Sustainable Development
        12. UNESCO Designation Territories: Geoparks and Biosphere Reserves
        13. The MAB UNESCO program
        14. LIMA\u2019s Action Plan
        E. Innovation and economic development
        15. R&D+i and entrepreneurship activities
        16. Science and economics interfaces
        17. Acceleration and mentoring programs
        18. National and international context<\/td>        		<\/td><\/tr>
        Option<\/strong> 3<\/strong><\/td>3rd Year | 1st Semester<\/strong> | Environment and Tourism<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Environment, biodiversity and protected areas
        2. Nature Tourism and Ecotourism
        3. Tourism and its relationship with the environment
        4. Management of tourist territories
        5. Techniques for assessing and monitoring the boundaries of territories
        6. Environmental Quality and Certification of Tourist Territories<\/td>        		<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Elective II – Optional Group 1, 2 or 3\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 6\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n

        The student must choose one of the 3 Optional Groups (1, 2 or 3) and must obligatorily complete the 3 Curricular Units (CU) that are part of that group<\/strong>.<\/p>\n\n\n\n

        See the composition of all the Optional Groups in the following table:<\/p>\n\n\n\n

        OPTIONAL GROUP 1<\/strong><\/p>\n\n\n\n

        Option<\/th>Year | Semester <\/strong>| CU<\/th>ECT<\/th><\/tr><\/thead>
        Option<\/strong> 1<\/strong><\/td>2nd Year | 2.\u00ba Semester | Genetic Engineering<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Introduction to genetic engineering
        2. Vectors
        3. Enzymes in genetic engineering
        3.1. Restriction enzymes, endo and exonucleases, classification and modes of action
        3.2. DNases, Rnases, methylases, phosphatases, kinases, ligases
        4. DNA hybridization, amplification and sequencing
        4.1. DNA detection methods, polymerase chain reaction (PCR), PCR variations and their applications
        4.2. Nucleic acid hybridization methods.
        5. Construction of DNA libraries
        5.1. Isolation, purification and quantification of DNA, plasmid isolation
        5.2. Construction of cDNA and genomic DNA libraries
        6. Gene transfer techniques
        6.1. Gene transfer techniques in plants (gene transfer mediated by Agrobacterium and plant viruses), animals and microorganisms
        6.2. Transformation, electroporation, microprojectiles
        7. Applications
        7.1. Microbial Biotechnology
        7.2. gene therapy<\/td>        		<\/td><\/tr>
        Option<\/strong> 2<\/strong><\/td>2nd Year | 2.\u00ba Semester<\/strong> | Marine Biotechnology I<\/strong><\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Marine microbiology
        1.1 Introduction to marine microbiology
        1.2 Methods in marine microbiology
        1.3 Physiology of marine microorganisms
        1.4 Role of microorganisms in oceanic processes
        1.5 Genomics of marine microorganisms
        2. Marine bioprospecting
        2.1 Isolation of marine natural products
        2.2 Bioactive and biomaterial compounds of the marine environment
        2.3 Assays for detection of enzymes and bioactive molecules
        3. Sustainable growth of marine organisms
        3.1 Microalgae and macroalgae cultivation
        3.2 Cultivation of other marine organisms<\/td>        		<\/td><\/tr>
        Option<\/strong> 3<\/strong><\/td>3rd Year | 1st Semester | Marine Biotechnology II<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Seaweed Processes and Products
        2. Biomaterials
        3. Biosensors
        4. Biomarkers
        5. Biofuels
        6. Bioremediation Applications
        7. Biotechnological interventions in aquaculture<\/td>        		<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

        OPTIONAL GROUP<\/strong> 2<\/strong><\/p>\n\n\n\n

        Option<\/th>Year | Semester <\/strong>| CU<\/strong><\/th>ECT<\/th><\/tr><\/thead>
        Option<\/strong> 1<\/strong><\/td>2nd Year | 2.\u00ba Semester<\/strong> | Marine Food Resources Technology<\/strong><\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Fishing\/catching arts, aquaculture notions
        2. Morphological\/physiological characteristics of fish, crustaceans and molluscs.
        3. Manipulation of fish after capture: Fresh\/refrigerated products. Mechanical, ice and chilled brine cooling.
        4. Freezing and thawing methods.
        5. Unit operations: Transport of fluids, mass\/energy balances. Heat transfer by conduction, convection and radiation.
        6. Mass and heat diffusion.
        7. Processes of fish processing\/conservation
        7.1. Conservation Methods \/ Forms of Marketing
        7.2. Cold Application
        7.3. Pasteurization, sterilization. Drying. Salting, hot and cold smoking. Marinades. Canned fish.
        7.4. Equipment and simplified calculation of process variables.
        8. Organization of operations and process flowchart
        9. Main by-products.
        10. Packaging: Materials and properties of packaging materials. Equipment and techniques. Frozen and refrigerated,
        Legislation and labeling, Shelf life.<\/td>        		<\/td><\/tr>
        Option<\/strong> 2<\/strong> <\/td>2nd Year | 2.\u00ba Semester | Food Biotechnology<\/strong><\/strong><\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Introductory Concepts of Food Biotechnology. Evolution of Biotechnology in the Food Industry
        2. Microorganisms involved in food fermentations.
        3. Fermentative Food Processes
        3.2 Use of yeast
        3.3 Use of bacteria
        4. Sensory Analysis
        5. Functional Foods
        6. Application and production of enzymes in the food industry.
        7. Technologies for the production and application of genetically modified organisms (GMOs)<\/td>        		<\/td><\/tr>
        Option<\/strong> 3<\/strong><\/td>3rd Year | 1st Semester | Analysis and Quality Control of Marine Food Resources<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1 MICROORGANISMS, THEIR CONTROL AND GROWTH
        1.1 Changes in the quality of fresh seafood
        1.2 Food microbiology of seafood
        1.3 Methods of control and growth of microorganisms in seafood
        1.4 Contamination of the food chain of natural origin or from contamination
        2 CHEMICAL CHARACTERIZATION OF MARINE FOOD RESOURCES
        2.1 Chemical composition of seafood
        2.2 The nutritional value of seafood. Nutrient degradation
        2.3 Nutrient and non-nutrient quantification methods
        2.4 Search for analytical procedures for seafood quality control
        3 SENSORY AND TEXTURE ANALYSIS
        3.1 Sensory analysis versus physical methods. Texture analysis by instrumental methods
        3.2 Applications through affective, discriminative and descriptive tests
        4 STATISTICAL CONTROL
        4.1 Statistical tools and methods for quality control
        4.3 Analysis of quality parameters for variables
        4.4 Analysis of quality parameters for attributes<\/td>        		<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

        OPTIONAL GROUP<\/strong> 3<\/strong><\/p>\n\n\n\n

        Option<\/th>Year | Semester <\/strong>| CU<\/strong><\/th>ECT<\/th><\/tr><\/thead>
        Option<\/strong> 1<\/strong><\/td>2nd Year | 2.\u00ba Semester | Maritime-Touristic Activities<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1 \u2013 Introduction and scope of the discipline;
        2 \u2013 General characterization of the Sea and marine environments;
        3 \u2013 Tourist potential of maritime areas;
        4 \u2013 The beach as a sport\/animation space;
        5 \u2013 Ports and other water planes as a space for leisure\/animation;
        6 \u2013 The safety of people and the conservation of equipment in beach\/sea entertainment;
        7 \u2013 Sustainable ecotourism and environmental impact;
        8 \u2013 Watching cetaceans and seabirds
        9 \u2013 Notions of classical cartography, with practical application exercises;
        10 \u2013 Introduction to underwater activities: diving and apnea;
        11 \u2013 Introduction to surfing and\/or bodyboarding;
        12 \u2013 Introduction to Stand Up Paddle;
        13 \u2013 Canoeing in the sea and\/or river;
        14 \u2013 Introduction to sailing and nautical tourism.<\/td>        		<\/td><\/tr>
        Option<\/strong> 2<\/strong> <\/td>2nd Year | 2.\u00ba Semester | Science and Society<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>A. Science at the service of society
        1. Education and training
        2. Science, technology and innovation
        3. Valuation of ecosystems
        4. Partnerships between scientists and economic activities
        B. Society at the service of science
        5. Actions to promote and disseminate scientific knowledge
        6. Citizen Science in the development of scientific knowledge
        7. Changes in attitudes and behaviors for environmental protection
        C. Ocean Literacy in the Context of National and International Policy
        8. Literacy for active citizenship
        9. The National Strategy for the Sea
        10. European Maritime Policy
        D. Territories and sustainable development
        11. 2030 Agenda for Sustainable Development
        12. UNESCO Designation Territories: Geoparks and Biosphere Reserves
        13. The MAB UNESCO program
        14. LIMA\u2019s Action Plan
        E. Innovation and economic development
        15. R&D+i and entrepreneurship activities
        16. Science and economics interfaces
        17. Acceleration and mentoring programs
        18. National and international context<\/td>        		<\/td><\/tr>
        Option<\/strong> 3<\/strong><\/td>3rd Year | 1st Semester<\/strong> | Environment and Tourism<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Environment, biodiversity and protected areas
        2. Nature Tourism and Ecotourism
        3. Tourism and its relationship with the environment
        4. Management of tourist territories
        5. Techniques for assessing and monitoring the boundaries of territories
        6. Environmental Quality and Certification of Tourist Territories<\/td>        		<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/td><\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n
        \n \n \n
        \n \n \n \n \n \n \n \n \n \n \n
        3rd Year<\/caption>\n
        ID<\/th>\n Name<\/th>\n Semester<\/th>\n ECTS<\/th>\n Length<\/th>\n <\/tr>\n <\/thead>\n
        \n \n <\/td>\n \n \n Bioinformatics and Computing\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 4\n <\/td>\n \n 49 h\n <\/td>\n <\/tr>\n
        \n
        1. Introduction to Bioinformatics.<\/li>
        2. Sources of biological information: biological databases<\/li>
        3. Analysis and comparison of sequences:
          3.1. Software tools for analyzing and predicting biological sequences.
          3.2. Patterns, alignments, profiles, motifs.<\/li>
        4. Structural analysis of macromolecules.<\/li>
        5. Genomes, proteomes, transcriptomes.<\/li>
        6. Systems biology.<\/li>
        7. Applications: phylogeny, biotechnology, ecology, pharmaceuticals, among others.<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Seafood Quality Control\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n
        1. Quality aspects associated with seafood: bacteria, viruses, biotoxins, biogenic amines, parasites and chemicals;<\/li>
        2. Deterioration of fish. Post-mortem changes in seafood;<\/li>
        3. Quality control by traditional microbiological methods: sampling; microbiological tests; microbiological criteria;<\/li>
        4. Sanitation in seafood establishments: water quality, cleaning and disinfection; operator hygiene;<\/li>
        5. HACCP methodology: concepts and principles; HACCP procedure steps (implementation); validation and
          verification of HACCP plans;<\/li>
        6. Seafood quality assessment methods: sensory methods; physical, chemical and microbiological methods<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Marine Resource Management\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n

        [P1] – Assessment and monitoring of fisheries resources
        [P1.1] The main characteristics of fishing activity \u2013 artisanal fishing versus industrial fishing
        [P2] – Production models for resource evaluation
        [P3] – Biological reference points and regulatory measures
        [P4] – Fisheries resource management and conservation measures
        [P4.1] Fishing gear selectivity and selectivity models
        [P5] – Case study analysis
        [P6] – Bioeconomy and ethics in fisheries<\/p>\n<\/td><\/tr>\n

        \n \n <\/td>\n \n \n Aquaculture\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n
        1. Introduction to aquaculture<\/li>
        2. Main production categories<\/li>
        3. Current status of aquaculture production in Portugal and in the world<\/li>
        4. Consumer perception and market strategies<\/li>
        5. Basic notions of invertebrate and vertebrate production<\/li>
        6. Basic notions of macroalgae and microalgae production<\/li>
        7. Water quality for freshwater and marine crops
          7.1. Aquaculture water recirculation systems.<\/li>
        8. Aquaculture production systems
          8.1 Open and closed systems
          8.2 Intensive, semi-intensive and extensive systems
          8.3 Maternity, pre-fattening and fattening<\/li>
        9. Basic concepts of aquaculture nutrition<\/li>
        10. Species selection<\/li>
        11. Structures and equipment<\/li>
        12. Main challenges and opportunities associated with the aquaculture sector<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Pollution and Ecotoxicology\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 5\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n
        1. Services and Functions of Marine Ecosystems
          1.1. Importance of Biodiversity and Ecosystem Services<\/li>
        2. Pollution and contamination
          2.1. Definition of marine contamination and pollution and state of the seas
          2.2. Measurement of environmental changes<\/li>
        3. Organic matter and nutrients
          3.1. eutrophication
          3.2. Consequences of organic discharges on ecosystems<\/li>
        4. Climate change and biological pollution
          4.1. Acidification of the oceans
          4.2. Effects of ocean acidification
          4.3. invasive species<\/li>
        5. Global contaminants and pollutants
          5.1. Petroleum-derived hydrocarbons
          5.2. Heavy metals
          5.3. Persistent Organic Pollutants<\/li>
        6. Emerging contaminants and pollutants
          6.1. Endocrine Disrupting Compounds; veterinarians and pharmacists; nanoparticles<\/li>
        7. Marine ecotoxicology
          7.1. General concepts and environmental risk assessment
          7.2. Toxicity tests: lethal and sublethal effects; mixtures
          7.3. Biomarkers and bioindicators
          7.4. Bioaccumulation
          7.5. Linking gene effects to population<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Elective III – Optional Group 1, 2 or 3\n <\/a>\n <\/td>\n \n 1S\n <\/td>\n \n 6\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n

        The student must choose one of the 3 Optional Groups (1, 2 or 3) and must obligatorily complete the 3 Curricular Units (CU) that are part of that group<\/strong>.<\/p>\n\n\n\n

        See the composition of all the Optional Groups in the following table:<\/p>\n\n\n\n

        OPTIONAL GROUP 1<\/strong><\/p>\n\n\n\n

        Option<\/th>Year | Semester <\/strong>| CU<\/th>ECT<\/th><\/tr><\/thead>
        Option<\/strong> 1<\/strong><\/td>2nd Year | 2.\u00ba Semester | Genetic Engineering<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Introduction to genetic engineering
        2. Vectors
        3. Enzymes in genetic engineering
        3.1. Restriction enzymes, endo and exonucleases, classification and modes of action
        3.2. DNases, Rnases, methylases, phosphatases, kinases, ligases
        4. DNA hybridization, amplification and sequencing
        4.1. DNA detection methods, polymerase chain reaction (PCR), PCR variations and their applications
        4.2. Nucleic acid hybridization methods.
        5. Construction of DNA libraries
        5.1. Isolation, purification and quantification of DNA, plasmid isolation
        5.2. Construction of cDNA and genomic DNA libraries
        6. Gene transfer techniques
        6.1. Gene transfer techniques in plants (gene transfer mediated by Agrobacterium and plant viruses), animals and microorganisms
        6.2. Transformation, electroporation, microprojectiles
        7. Applications
        7.1. Microbial Biotechnology
        7.2. gene therapy<\/td>        		<\/td><\/tr>
        Option<\/strong> 2<\/strong><\/td>2nd Year | 2.\u00ba Semester<\/strong> | Marine Biotechnology I<\/strong><\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Marine microbiology
        1.1 Introduction to marine microbiology
        1.2 Methods in marine microbiology
        1.3 Physiology of marine microorganisms
        1.4 Role of microorganisms in oceanic processes
        1.5 Genomics of marine microorganisms
        2. Marine bioprospecting
        2.1 Isolation of marine natural products
        2.2 Bioactive and biomaterial compounds of the marine environment
        2.3 Assays for detection of enzymes and bioactive molecules
        3. Sustainable growth of marine organisms
        3.1 Microalgae and macroalgae cultivation
        3.2 Cultivation of other marine organisms<\/td>        		<\/td><\/tr>
        Option<\/strong> 3<\/strong><\/td>3rd Year | 1st Semester | Marine Biotechnology II<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Seaweed Processes and Products
        2. Biomaterials
        3. Biosensors
        4. Biomarkers
        5. Biofuels
        6. Bioremediation Applications
        7. Biotechnological interventions in aquaculture<\/td>        		<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

        OPTIONAL GROUP<\/strong> 2<\/strong><\/p>\n\n\n\n

        Option<\/th>Year | Semester <\/strong>| CU<\/strong><\/th>ECT<\/th><\/tr><\/thead>
        Option<\/strong> 1<\/strong><\/td>2nd Year | 2.\u00ba Semester<\/strong> | Marine Food Resources Technology<\/strong><\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Fishing\/catching arts, aquaculture notions
        2. Morphological\/physiological characteristics of fish, crustaceans and molluscs.
        3. Manipulation of fish after capture: Fresh\/refrigerated products. Mechanical, ice and chilled brine cooling.
        4. Freezing and thawing methods.
        5. Unit operations: Transport of fluids, mass\/energy balances. Heat transfer by conduction, convection and radiation.
        6. Mass and heat diffusion.
        7. Processes of fish processing\/conservation
        7.1. Conservation Methods \/ Forms of Marketing
        7.2. Cold Application
        7.3. Pasteurization, sterilization. Drying. Salting, hot and cold smoking. Marinades. Canned fish.
        7.4. Equipment and simplified calculation of process variables.
        8. Organization of operations and process flowchart
        9. Main by-products.
        10. Packaging: Materials and properties of packaging materials. Equipment and techniques. Frozen and refrigerated,
        Legislation and labeling, Shelf life.<\/td>        		<\/td><\/tr>
        Option<\/strong> 2<\/strong> <\/td>2nd Year | 2.\u00ba Semester | Food Biotechnology<\/strong><\/strong><\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Introductory Concepts of Food Biotechnology. Evolution of Biotechnology in the Food Industry
        2. Microorganisms involved in food fermentations.
        3. Fermentative Food Processes
        3.2 Use of yeast
        3.3 Use of bacteria
        4. Sensory Analysis
        5. Functional Foods
        6. Application and production of enzymes in the food industry.
        7. Technologies for the production and application of genetically modified organisms (GMOs)<\/td>        		<\/td><\/tr>
        Option<\/strong> 3<\/strong><\/td>3rd Year | 1st Semester | Analysis and Quality Control of Marine Food Resources<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1 MICROORGANISMS, THEIR CONTROL AND GROWTH
        1.1 Changes in the quality of fresh seafood
        1.2 Food microbiology of seafood
        1.3 Methods of control and growth of microorganisms in seafood
        1.4 Contamination of the food chain of natural origin or from contamination
        2 CHEMICAL CHARACTERIZATION OF MARINE FOOD RESOURCES
        2.1 Chemical composition of seafood
        2.2 The nutritional value of seafood. Nutrient degradation
        2.3 Nutrient and non-nutrient quantification methods
        2.4 Search for analytical procedures for seafood quality control
        3 SENSORY AND TEXTURE ANALYSIS
        3.1 Sensory analysis versus physical methods. Texture analysis by instrumental methods
        3.2 Applications through affective, discriminative and descriptive tests
        4 STATISTICAL CONTROL
        4.1 Statistical tools and methods for quality control
        4.3 Analysis of quality parameters for variables
        4.4 Analysis of quality parameters for attributes<\/td>        		<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

        OPTIONAL GROUP<\/strong> 3<\/strong><\/p>\n\n\n\n

        \n \n \n \n
        Option<\/th>Year | Semester <\/strong>| CU<\/strong><\/th>ECT<\/th><\/tr><\/thead>
        Option<\/strong> 1<\/strong><\/td>2nd Year | 2.\u00ba Semester | Maritime-Touristic Activities<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1 \u2013 Introduction and scope of the discipline;
        2 \u2013 General characterization of the Sea and marine environments;
        3 \u2013 Tourist potential of maritime areas;
        4 \u2013 The beach as a sport\/animation space;
        5 \u2013 Ports and other water planes as a space for leisure\/animation;
        6 \u2013 The safety of people and the conservation of equipment in beach\/sea entertainment;
        7 \u2013 Sustainable ecotourism and environmental impact;
        8 \u2013 Watching cetaceans and seabirds
        9 \u2013 Notions of classical cartography, with practical application exercises;
        10 \u2013 Introduction to underwater activities: diving and apnea;
        11 \u2013 Introduction to surfing and\/or bodyboarding;
        12 \u2013 Introduction to Stand Up Paddle;
        13 \u2013 Canoeing in the sea and\/or river;
        14 \u2013 Introduction to sailing and nautical tourism.<\/td>        		<\/td><\/tr>
        Option<\/strong> 2<\/strong> <\/td>2nd Year | 2.\u00ba Semester | Science and Society<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>A. Science at the service of society
        1. Education and training
        2. Science, technology and innovation
        3. Valuation of ecosystems
        4. Partnerships between scientists and economic activities
        B. Society at the service of science
        5. Actions to promote and disseminate scientific knowledge
        6. Citizen Science in the development of scientific knowledge
        7. Changes in attitudes and behaviors for environmental protection
        C. Ocean Literacy in the Context of National and International Policy
        8. Literacy for active citizenship
        9. The National Strategy for the Sea
        10. European Maritime Policy
        D. Territories and sustainable development
        11. 2030 Agenda for Sustainable Development
        12. UNESCO Designation Territories: Geoparks and Biosphere Reserves
        13. The MAB UNESCO program
        14. LIMA\u2019s Action Plan
        E. Innovation and economic development
        15. R&D+i and entrepreneurship activities
        16. Science and economics interfaces
        17. Acceleration and mentoring programs
        18. National and international context<\/td>        		<\/td><\/tr>
        Option<\/strong> 3<\/strong><\/td>3rd Year | 1st Semester<\/strong> | Environment and Tourism<\/strong><\/td>6<\/td><\/tr>
        Syllabus<\/td>1. Environment, biodiversity and protected areas
        2. Nature Tourism and Ecotourism
        3. Tourism and its relationship with the environment
        4. Management of tourist territories
        5. Techniques for assessing and monitoring the boundaries of territories
        6. Environmental Quality and Certification of Tourist Territories<\/td>        		<\/td><\/tr><\/tbody><\/table><\/figure>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Aquatic Production Technology\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 6\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n
        1. Production of food chains
          1.1 Biological bases and cultivation technology
          1.2 Microalgae cultivation
          1.3 Zooplankton cultivation<\/li>
        2. Cultivation of marine invertebrates
          2.1 Biological bases and cultivation technology
          2.2 Polychaete annelids cultivation
          2.3 Cultivation of echinoderms
          2.4 Cultivation of bivalve molluscs
          2.5 Cultivation of crustaceans<\/li>
        3. Fish farming
          3.1 Biological bases and cultivation technology
          3.2 Marine fish farming technology
          3.3 Cultivation of salmonids and eel
          3.4 Cultivation of new species<\/li>
        4. Cultivation technology in recirculating (RAS) and integrated multitrophic (IMTA) systems<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Pathology\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 6\n <\/td>\n \n 64 h\n <\/td>\n <\/tr>\n
        \n
        1. Introduction to pathology: general notions; influence of environmental factors on pathological processes<\/li>
        2. Necropsy, sampling and diagnosis of diseases in aquatic animals<\/li>
        3. Vaccination and immunostimulation<\/li>
        4. Pathogenic agents: chemical, physical and biological agents: Bacteria, viruses, fungi and parasites<\/li>
        5. Good production practices<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Subjects in Marine Biology\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 3\n <\/td>\n \n 26,5 h\n <\/td>\n <\/tr>\n
        \n
        1. Case-studies of Marine Biology Applications<\/li>
        2. Analysis of investment projects in the field of Marine Sciences<\/li>
        3. Development of Soft-skills through the preparation of reports, oral presentations, and development of other
          materials.<\/li><\/ol>\n<\/td><\/tr>\n
        \n \n <\/td>\n \n \n Project \/ Internship\n <\/a>\n <\/td>\n \n 2S\n <\/td>\n \n 15\n <\/td>\n \n \n <\/td>\n <\/tr>\n
        \n

        The students must choose betwin:<\/p>\n\n\n\n