Skills:
Knowledge in determination of physical properties, preparation of solutions, use of MSDS, Infrared spectrum, refractive index, melting point and interpretation of IR and NMR spectra of simple organic compounds. Skills in simple and fractional distillation, steam drive extraction, solvent extraction, thin layer chromatography (TLC), recrystallization, extraction/separation, gas chromatography, filtering techniques Dominance aseptic and sterile techniques, use of Hemocitrometer, manipulation of proteins, DNA and RNA (extraction, purification and sequencing), the use of restriction enzymes, PCR, electrophoresis, cloning, plasmid insertion, transformation, Western blot, separation of proteins by PAGE, use of spectrophotometer and creating a growth curve. Skills in smear preparation, staining (simple, negative, Gram, acid-resistant, spore capsule), motility test, hanging drop test, morphology of bacteria, culture media preparation, isolation, planting and culture maintenance, pure culture techniques, biochemical tests on bacteria, use of API 20E system, direct and indirect enumeration, susceptibility tests, enumeration of coliforms, food pathogen detection and microbial water quality. Knowledge of dilutions, analysis of microorganisms associated food, water and surface; fermentation, Soil sampling Skills (physical-chemical parameters, nutrient analysis), DAPI system, direct and indirect counting, biotic activity (mineralization, electron transport chain), profile of carbon sources (BIOLOG), fatty acid extraction (FAME). Knowledge of the "Good Manufacturing Practice (GMP)", "Standard Operating Procedures (SOP), technical writing skills, group work skills, using Access, Excel, Mat lab, Word and Power Point and skills analyzing statistical data with biometrics techniques.