Probiotics
Probiotika

KLGN01F, 7.5 credits

Valid from: Autumn 2014
Decided by: FN2/Eva Nordberg Karlsson
Date of establishment: 2014-03-10

General Information

Division: Food Technology
Course type: Course given jointly for second and third cycle
The course is also given at second-cycle level with course code: KLGN01
Teaching language: English

Aim

The aim of the course is to describe how bacteria, associated to man, interact with the host, how administration of specific probiotic bacteria could prevent and counteract disease and how probiotic food could be designed.

Goals

Knowledge and Understanding

For a passing grade the doctoral student must

• •describe the human intestinal microbiota (bacterial flora) and its function in health and disease.
• •describe the effects of probiotic bacteria on human physiology.
• •describe bacterial identification and classification.
• •describe industrial design of probiotic foods

Competences and Skills

For a passing grade the doctoral student must

• •explain and discuss the relation between intestinal microbiota (bacterial flora), intake of probiotics and impact on health and disease.
• •explain and discuss the interaction between probiotic bacteria and food.

Judgement and Approach

For a passing grade the doctoral student must

• •discuss the relation between intestinal microbiota, intake of probiotic bacteria and impact on health and disease as well as discuss the interaction between probiotic bacteria and food, in a professional way.
• •find, evaluate, summarise, and mediate explanations of when, how and why probiotic bacteria and the intestinal bacterial flora influence the human health status and how to combine probiotics and food components, out of the recourses of the University library and public internet sites.

Course Contents

The following sections are dealt with in the course: Fundamental biological troubleshooting; bacterial systematics and methods to classify and identify bacteria; the composition and ecology of the bacterial flora of the gastro-intestinal tract; effects of probiotics in health and disease; immunological and genomical aspects of probiotics; probiotic mechanisms of action; probiotic interaction with dietary fibres and antioxidants; design of probiotic foods; food hygienic considerations and safety of probiotics.

Course Literature

Molin, G Lectures in probiotics (PDF-files; kostnadsfri)..

Instruction Details

Types of instruction: Lectures, laboratory exercises, exercises

Examination Details

Examination format: Written exam. Individual exam in writing. Each laboratory lesson group has to make a written report and perform an oral presentation of the lesson.
Grading scale: Failed, pass
Examiner:

Admission Details

Assumed prior knowledge: KMB060 Microbiology.

Course Occasion Information

Contact and Other Information

Course coordinators:
Web page: www.foodandnutrition.lth.se