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Last update: Horáčková Šárka doc. Ing. CSc. (26.01.2018)
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Last update: Horáčková Šárka doc. Ing. CSc. (29.01.2018)
Students will be able to evaluate the properties of lactic acid bacteria and probiotic microorganisms in terms of growth, functional and technological properties. They will know basic legislative documents concerining food labeling and health claims, the most important food components and their influence on human health. Students will be able:
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Last update: Fialová Jana (18.12.2017)
R:: Farnworth E. R.: Handbook of Fermented Functional Foods. CRC Press London 2008. ISBN 978-1-4200-5326-5. R: Kalač P.: Funkční potraviny, kroky ke zdraví. Dona České Budějovice 2003. ISBN 80-7322-029-6 R: Tamine A.: Probiotic Dairy Product. Oxford: Blackwell 2005.
A: Kvasničková A.: Sacharidy pro funkční potraviny: probiotika � prebiotika � synbiotika. ÚZPI Praha 2000. |
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Last update: Horáčková Šárka doc. Ing. CSc. (29.01.2018)
on line e-learning |
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Last update: Horáčková Šárka doc. Ing. CSc. (29.01.2018)
1. Definition and clasification of functional food, organic food, food supplements, novel foods 2. Basic legislative documents, food labeling, health and nutrition claims, energy value of food 3. Definition and properties of probiotic microorganisms 4. Lactic acid bacteria, characteristics and use 5. Characteristics of probiotic lactic acid bacteria and other species used as probiotics 6. Technological properties of probiotic microorganisms, their health-functional effects 7. Probiotic foods, dietary supplements, factors affecting the stability of probiotics in food 8. Determination of microorganisms in foodstuffs, specific conditions for determination of probiotic microorganisms 9. Non-traditional fermented foods 10. Vegetable fiber, cereals, vegetable products as functional foods 11. Prebiotics and synbiotics 12. Milk and dairy products as functional foods 13. Vegetable oils as a functional food, fatty acids in nutrition 14. Development in the consumption of functional foods, consumer access |
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Last update: Horáčková Šárka doc. Ing. CSc. (29.01.2018)
Microbiology B320007 Introduction to Food Sciences B322002 |
Teaching methods | ||||
Activity | Credits | Hours | ||
Účast na přednáškách | 1 | 28 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.5 | 14 | ||
Příprava na zkoušku a její absolvování | 1.5 | 42 | ||
3 / 3 | 84 / 84 |
Coursework assessment | |
Form | Significance |
Examination test | 70 |
Continuous assessment of study performance and course -credit tests | 30 |