Course Syllabus for


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


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.


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

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

Admission Details

Assumed prior knowledge: KMB060 Microbiology.

Course Occasion Information

Contact and Other Information

Course coordinators:
Web page:

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