Portuguese Society of Microbiology (PT-SPM)

The SPM aims are to promote and develop research, teaching and applications of microbiology and related sciences in Portugal, fostering the interaction between SPM members and encouraging the communication between microbiologists.

Since 2001 and every two years, SPM , together with the Portuguese Society for Biotechnology, organizes the National Congress of Microbiology and Biotechnology (Microbiotec). This joint meeting includes interdisciplinary sessions across several thematic areas in Microbiology and Biotechnology.

Microbiologia, the Magazine of SPM, is an online open access journal aimed at unveiling microbiology R&D activities in Portugal or promoted by Portuguese researchers, in the scientific, academic and professional communities.

Membership

Membership location: international

Membership scope: national or foreign individuals with professional activity (research, applied research, practice, technical activity, teaching) in the field of microbiology or related sciences.

Member type fee (currency) Notes
Full member 30 (€) Application supported by two SPM full members or curriculum vitae  approved by SPM Directive Board
Student member (BSc and MSc cycle) 10 (€)
Student member (PhD cycle) 20 (€)
Retired and Emeritus member 10 (€)

 

 

 

 

 

 

 

How to join

URL: http://www.spmicrobiologia.pt

 

Contact point: FEMS Delegate

I. Sa CorreiaIsabel Sá-Correia
President of SPM
isacorreia@tecnico.ulisboa.pt

History

member of FEMS since 16 November 1974

The Portuguese Society of Microbiology (SPM) was created on December 1973 as a scientific non- profit association.

SPM became a member of FEMS in 1974, is an affiliated member of IUMS (International Union of Microbiological Societies) since 1982 and has integrated ALAM (Latin American Association of Microbiology) in 2010.

Currently with more than 200 members, SPM wants to attract more researchers and active professionals in the different fields of microbiology, with particular emphasis for young graduates, masters and PhDs.

Featured Issue

Yeast Ecology and Interactions

The concept of working with pure cultures is deeply ingrained in the psyche of the microbiologist. But is this the only way? For example, there are many natural fermented product where mixed cultures are the norm: think of lambic beer, spontaneous wines and ciders, fermented dairy products and sourdough bread. Indeed, it is increasingly felt that interactions between microbes increase the metabolic potential of the community and give rise to more complex fermented products. FEMS Yeast Research is pleased to offer this set of minireviews that provide a current perspective on yeast ecology.

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