Probiotics Microorganisms in foods

Teachers: 
Credits: 
3
Year of erogation: 
2021/2022
Unit Coordinator: 
Disciplinary Sector: 
Agricultural Microbiology
Semester: 
Second semester
Year of study: 
2
Language of instruction: 

Italian

Learning outcomes of the course unit

Knowledge and ability to understand: through the lectures the student will acquire the knowledge
necessary to understand the world of probiotic microorganisms
Ability to apply knowledge and understanding:
Through scientific articles that will be analyzed in the lesson, the
students learn how the acquired knowledge can be
applied to understand real cases.
Autonomy of judgment
Using the knowledge gained on the composition of the microbiota, the
selection of probiotic microorganisms, their effect on humans, their use and
their use in food, the student must be able to
evaluate which probiotic microorganisms can be employed in
function of the technology and transformation processes to which the food
goes to meet.
Communication skills
Through lectures, discussions with the teacher and other students,
the specific vocabulary inherent to the subject will be acquired. It is expected that,
at the end of the course, the student is able to convey, in the form
oral and in written form, the main contents of the course.
Learning ability
The student who has attended the course will be able to deepen
their knowledge of the world of probiotics through the
autonomous consultation of specialized texts, scientific journals, also al
outside the topics dealt with strictly in class.

Prerequisites

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

Course contents

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

Recommended readings

Review and research articles from international journal
Microbiota intestinale, Luciano Lozio, Ed. Tecniche Nuove.
Handbook of probiotics and prebiotics, Salminen & Lee, Ed. Wiley

Teaching methods

Lectures will be provided in the classroom with the help of slides that
will represent didactic material made available online for
students on the Elly page of the course. On the same page you will find video recordings of the lessons and / or other video material suitable to allow students who do not attend to follow the course. If it is not possible to hold the lessons in person, the lessons will be carried out in live streaming or recorded and uploaded on the elly platform, to guarantee students the possibility of completing the training course. 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 opportunities for discussion with 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: 31 questions in 20 minutes, each question is worth 1 point. The score will be out of thirty. 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 will have 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.