Probiotics
Probiotika

KLGN01F, 7.5 högskolepoäng

Gäller från och med: Autumn 2014
Beslutad av: FN2/Eva Nordberg Karlsson
Datum för fastställande: 2014-03-10

Allmänna uppgifter

Avdelning: Food Technology
Kurstyp: Gemensam kurs, avancerad nivå och forskarnivå
Kursen ges även på avancerad nivå med kurskod: KLGN01
Undervisningsspråk: English

Syfte

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.

Mål

Kunskap och förståelse

För godkänd kurs skall doktoranden

• •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

Färdighet och förmåga

För godkänd kurs skall doktoranden

• •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.

Värderingsförmåga och förhållningssätt

För godkänd kurs skall doktoranden

• •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.

Kursinnehåll

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.

Kurslitteratur

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

Kursens undervisningsformer

Undervisningsformer: Föreläsningar, laborationer, övningar

Kursens examination

Examinationsform: Skriftlig tentamen. Individual exam in writing. Each laboratory lesson group has to make a written report and perform an oral presentation of the lesson.
Betygsskala: Underkänd, godkänd
Examinator:

Antagningsuppgifter

Förutsatta förkunskaper: KMB060 Microbiology.

Kurstillfällesinformation

Kontaktinformation och övrigt

Kursansvariga:
Hemsida: www.foodandnutrition.lth.se