Probiotics Microorganisms in foods
Learning outcomes of the course unit
Knowledge and ability to understand: through the lectures held during
the course, the student will acquire the methods and knowledge
necessary to understand the world of probiotics.
Ability to apply knowledge and understanding:
Using scientific articles, students learn how to apply the acquired
knowledge in a real context.
Autonomy of judgment
Using the acquired knowledge about the GUT microbiota, the selection of
probiotic microorganism, their effects on human health, their
employment in foods, students will be able to evaluate which probiotic
can be used in food according to the technology and of the
Through the lectures, the comparison with the teacher and other
students, the student acquires the specific vocabulary related to the
microbiology. It is expected that, at the end of the course, the student is
able to transmit, in oral and written form, the main contents of the
The student who has attended the course will be able to deepen their
knowledge related to the world of probiotics through the independent
consultation of specialized texts, scientific journals, even outside the
topics dealt with strictly in class.
In particular, the objectives are as follows:
a) understand the mechanisms by which probiotics interact with the
physiology of the host.
b) Learning the technological aspects related to the use of probiotics
c) To know the different types of probiotic foods
The knowledge of these aspects will provide the student with the
essential skills to understand the meaning of the presence and the
correct use of probiotic microorganisms in food and their impact on
Knowledge of the principles of general microbiology and food is considered important for the correct learning of the course contents
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 on the Elly page. In the case of remote lessons, video materials and readings will be used to accompany what is covered in the lessons. In both cases, there are moments of discussion with the students to clarify and fix the most important topics.
Assessment methods and criteria
The final assessment will be carried out through a written exam with closed answers. If it is not possible to sit the exams in person, the students' preparation will be verified by means of a written test in the form of a quiz on elly, with the help of the proctoring respondus. The quiz will consist of 31 closed-ended questions and students, 20 minutes to answer the questions. The score will be in 30th. The sufficiency threshold will be reached if the average achieved is equal to or greater than eighteen thirty.