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The course focuses on characteristics and legislative definition of food with functional properties. Food with probiotic microorganisms will be studied in details. Students will get acquainted with properties of probiotic microorganisms (mainly Lactobacillus and Bifidobacterium spp.), criteria for their selection and their use in food technology. Furthermore,the properties and use of prebiotics in food industry together with their influence on growth of probiotic microorganisms will be followed.
Last update: Horáčková Šárka (05.08.2013)
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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: Horáčková Šárka (05.08.2013)
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1. Definition and history of functional food, legislative regulation 2. Microorganisms of human body and their health significance 3. Definition and selection criteria of probiotic microorganisms 4. Probiotics - characterisation of the main probiotic microorganisms, commercial probiotic strains 5. Probiotics - characterisation of other probiotic microorganisms and their use 6. Healthy and technologically significant metabolites of probiotic microorganisms 7. Health benefits of probiotics 8. Factors influencing the stability of probiotics in food, determination of probiotic microorganisms 9. Prebiotics and synbiotics 10. New type food, GMO 11. Mild and dairy products as functional food 12. Fats and vegetable oils as functional food 13. Fruit, vegetable, fish, meat, eggs as functional food 14. Cereals, pseudocereals and legume as functional food Last update: Horáčková Šárka (05.08.2013)
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More information: http://tresen.vscht.cz/tmt/studium/magisterske-studium/ Students will be provided with material in pdf by e:mail or in printed form. Last update: Horáčková Šárka (06.08.2013)
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Students will be able to:
Last update: TAJ322 (03.01.2014)
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Microbiology N320009 Mikrobiology of food and cosmetics N322003 Last update: Horáčková Šárka (05.08.2013)
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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 | 2 | 55 | ||
Účast na seminářích | 0.5 | 14 | ||
4 / 4 | 111 / 112 |
Coursework assessment | |
Form | Significance |
Regular attendance | 10 |
Continuous assessment of study performance and course -credit tests | 30 |
Oral examination | 60 |