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The course focuses on characteristics and legislative definition of food with functional properties. The greatest attention is paid to probiotic foods. Students will get acquainted with properties of probiotic microorganisms, criteria for their selection, functional properties and their use in food technology. Special attention is paid to lactic acid bacteria and their metabolisms. Furthermore, the properties, stucture, sources and use of prebiotics in food industry together with their influence on growth of probiotic microorganisms will be followed. The course deals also with the composition of food commodities (milk, oils, cereals, fruits, vegetables) in relation to their importance in nutrition and the potential influence on the health of consumers.
Last update: Horáčková Šárka (26.01.2018)
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R: Lee Y. K., Salminen S.: Handbook of probiotics and prebiotics. Willey-Blackwell Publishing 2009. ISBN 978-0-4701-35440 A: Mozzi F., Raya R. R., Vignolo G. M.: Biotechnology of Lactic Acid Bacteria: Novel Applications. Willey-Blackwell Publishing 2010. ISBN 978-0-8138-1583 A: Farnworth E.R.: Handbook of Fermented Functional Foods. CRC Press 2008. ISBN 978-1-4200-5326-5 Last update: Berčíková Markéta (16.07.2024)
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1. Definition and history of functional food, legislative regulation, health and nutrition claims 2. Microorganisms of human body and their health significance 3. Definition and selection criteria of probiotic microorganisms 4. Lactic acid bacteria as probiotics, their metabolisms; commercial probiotic strains 5. Charasteristics of other probiotic microorganisms (bifidobacteria, spore-forming microorganisms)and their use 6. Healthly and technologically significant metabolites of probiotic microorganisms 7. Health benefits of probiotics, immune system stimulation, lactose intolerance, antimicrobioal effects, bioactive peptides 8. Application of probiotics into food, factors influencing their stability, determination of LAB and probiotic microorganisms 9. Prebiotics, their structure, characteristics, occurence, production; synbiotics 10. Novel foods, genetically modified microorganisms with an emphasis on modified LAB 11. Milk and dairy products as functional foods,the importance of milk proteins and milk fat in nutrition, breast milk oligosaccharides 12. Vegetable oils as functional food, accompanying substances of fats and oils 13. Fruit, vegetable, fish, eggs as functional foods 14. Cereals, pseudocereals and legume as functional foods Last update: Kubová Petra (24.02.2018)
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on line e-learning Last update: Kubová Petra (24.02.2018)
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Students will/will be able to:
Last update: Horáčková Šárka (26.01.2018)
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Microbiology B320007 Microbiology of Food and Cosmetics M322004 Food Biochemistry M320044 Last update: Kubová Petra (24.02.2018)
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Teaching methods | ||||
Activity | Credits | Hours | ||
Účast na přednáškách | 1 | 28 | ||
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi | 0.7 | 20 | ||
Příprava na zkoušku a její absolvování | 1.8 | 50 | ||
Účast na seminářích | 0.5 | 14 | ||
4 / 4 | 112 / 112 |