The course is intended to give students the knowledge of probiotics ( taxonomy and physiology ) and the understanding of the mechanisms through which probiotics interact with the host physiology. Finally, it sets out the learning of the technological aspects related to the use of probiotics and the knowledge of probiotics foods.
Course contents summary
The first lessons will be on gut microbial ecology. Secondly, focus will be pointed on definition, characteristics, selection criteria and uses of probiotics in food.
• Microbial gut: characteristics and functions
• Microrganisms and probiotics food
• Probiotics characteristics: species and strains identification
• Probiotic activities
• Probiotics safety and effects
• Technological aspects to employing probiotic microorganisms in food
• Probiotic foods: fermented and non fermented foods
Review and research articles from international journal
Microbiota intestinale, Luciano Lozio, Ed. Tecniche Nuove.
Handbook of probiotics and prebiotics, Salminen & Lee, Ed. Wiley.
Frontal lessons will be carried out with the help of slides that represent educational material for students. Slides will be available on line.
Assessment methods and criteria
Specific lessons aimed to assessing the state of learning will be carried out at the end of each part of the course. Final examination will be carried out by a written examination with open questions. The student should be able to appropriately utilize the scientific language and the specific lexicon of the subject to explain the acquired concepts. Each questions will be evaluated in arrange between 18 and 30. The final vote will be obtained from the average achieved. The average achieved will be the same or more than eighteen in order to pass the exam