SubjectsSubjects(version: 953)
Course, academic year 2021/2022
Probiotics and Functional Food I - B322003
Title: Probiotika a funkční potraviny I
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2020
Semester: summer
Points: summer s.:3
E-Credits: summer s.:3
Examination process: summer s.:
Hours per week, examination: summer s.:2/0, Ex [HT]
Capacity: unlimited / unknown (unknown)
Min. number of students: unlimited
State of the course: taught
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Horáčková Šárka doc. Ing. CSc.
Interchangeability : N322026
This subject contains the following additional online materials
Annotation -
The course focuses on basic categories of functional fermented and non-fermented foods, understanding of relationship between the properties of lactic acid bacteria and their health benefits. Students will get information about the use of probiotic microorganisms in food technologies, their stability and determination. Basic legislative documents concerning food labeling, health and nutrition claims will be summarized. Information on functional componets of food (dairy products, cereal products, oil etc.) will be presented.
Last update: Horáčková Šárka (26.01.2018)
Aim of the course -

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:

  • to evaluate the properties of lactic acid bacteria and probiotic microorganisms in terms of growth, functional and technological properties,
  • to assess and evaluate the importance of the different components of food in nutrition, their occurence in food
  • to confess in legislative documents, especially on health and nutrition claims and food labeling
Last update: Horáčková Šárka (29.01.2018)
Literature -

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.

Last update: Fialová Jana (18.12.2017)
Learning resources -

on line e-learning

Last update: Horáčková Šárka (29.01.2018)
Syllabus -

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

Last update: Horáčková Šárka (29.01.2018)
Registration requirements -

Microbiology B320007

Introduction to Food Sciences B322002

Last update: Horáčková Šárka (29.01.2018)
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
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