Valid from: Autumn 2019
Decided by: Margareta Sandahl
Date of establishment: 2019-10-09
Division: Food Technology, Engineering, Nutrition
Course type: Third-cycle course
Teaching language: English
The aim of the course is to provide experience of a full production and evaluation cycle of a probiotic Lactobacillus reuteri strain.
Knowledge and Understanding
For a passing grade the doctoral student must
Competences and Skills
For a passing grade the doctoral student must
Judgement and Approach
For a passing grade the doctoral student must
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.
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.
Type of instruction: Project. Practicals by following one cell production, freeze drying and probiotic evaluation cycle.
Examination format: Miscellaneous.
Written material in form of an evaluation report of the production and suggestions to established or revised SOPs.
Grading scale: Failed, pass
Examiner: Professor Björn Bergenståhl
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.
Minimum number of participants: 3
The number of participants is limited to: 3
Selection criteria: Students within the BCC program are prioritized.
Course coordinator: Björn Bergenståhl Examiners: Björn Bergenståhl, Magnus Carlquist (TMB) och Sebastian Håkansson (SLU)
Start date: 2021-01-01.
Start date is approximate.
End date: 2022-01-02
Course pace: 25% of full time
The course is intended for students in the BBC program. Anmälan till Björn Bergenståhl/ Bjorn.Bergenstahl@food.lth.se
Course coordinator: Björn Bergenståhl <bjorn.bergenstahl@ple.lth.se>