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Third-Cycle Courses

Faculty of Engineering | Lund University

Details for the Course Syllabus for Course KLG005F valid from Autumn 2019

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General
  • English
  • If sufficient demand
Aim
  • The aim of the course is to provide experience of a full production and evaluation cycle of a probiotic Lactobacillus reuteri strain.
Contents
  • This course is primarily designed for PhD students in Food and Formulation engineering and in Applied Microbiology. Particularly for students involved in projects related to Lacobacillus reuteri.
    Topics – Fermentation of Lactobacillus reuteri with the aim of producing cells. Evaluation of cell growth and cell condition. Freeze drying with an embedding matrix. Evaluation of the freeze drying involving methodologies for material testing. Evaluation of probiotic functionality of freeze-dried bacterial cells using various biological assays.
Knowledge and Understanding
  • For a passing grade the doctoral student must
  • Understand the basic principles of fermentation, freeze drying and biological assays for evaluation of probiotic efficiencies.
    Understand the principles of the various analytical evaluation systems that are applied.
    Understand the relationships the three steps: fermentation, freeze drying and biological evaluation.
Competences and Skills
  • For a passing grade the doctoral student must
  • Quantitatively and qualitatively evaluate a full production sequence of a Lactobacillus reuteri product.
    Be able to evaluate the success of the operational steps of the production of probiotic by using and interpreting key techniques (flow cytometry and biological assays).
    Develop and improve the standard operational procedures (SOPs) used in a production and evaluation sequence.
Judgement and Approach
  • For a passing grade the doctoral student must
  • Be able to critically analyse experimental results from the evaluation of a production of probiotics.
    Independently discuss the quality of the operations in the processing and evaluation chain and from this evaluation identify critical points as well as suggest improvements of the procedures and instructions.
Types of Instruction
  • Project
  • Practicals by following one cell production, freeze drying and probiotic evaluation cycle.
Examination Formats
  • Miscellaneous
  • Written material in form of an evaluation report of the production and suggestions to established or revised SOPs.
  • Failed, pass
Admission Requirements
  • The student should be PhD student at in a relevant area.
Assumed Prior Knowledge
  • Required prior knowledge. The students are assumed to have basic knowledge in microbiology in general and in probiotics in particular.
Selection Criteria
  • Students within the BCC program are prioritized.
Literature
  •  
  • Min-Tze Liong (ed), "Probiotics: biology, genetics and health aspects", Springer, ISBN: 978-3-642-20837-9, Chapter 1, 4 and 6.
    ”Freeze drying of lactic acid bacterias” in Willem F. Wolkers (ed), Harriëtte Oldenhof (ed); ”Cryopreservation and Freeze-Drying Protocols”, Springer, ISBN: 978-1-4939-2192-8.
    Present SOPs describing laboratory procedures of the included operations.
Further Information
  • Course coordinator: Björn Bergenståhl
    Examiners: Björn Bergenståhl, Magnus Carlquist (TMB) och Sebastian Håkansson (SLU)
Course code
  • KLG005F
Administrative Information
  • 2019-10-09
  • Margareta Sandahl

All Published Course Occasions for the Course Syllabus

2 course occasions.

Course code ▽ Course Name ▽ Division ▽ Established ▽ Course syllabus valid from ▽ Start Date ▽ End Date ▲ Published ▽
KLG005F Practice and Theory of Fermentation, Freeze Drying and Evaluation of Probiotic Efficiency of Lactobacillus Reuteri Strains Food Technology, Engineering, Nutrition 2020‑06‑11 Autumn 2019 2019‑07‑01 (approximate) 2020‑07‑01 2020‑06‑11
KLG005F Practice and Theory of Fermentation, Freeze Drying and Evaluation of Probiotic Efficiency of Lactobacillus Reuteri Strains Food Technology, Engineering, Nutrition Autumn 2019 2021‑01‑01 (approximate) 2022‑01‑02

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