SubjectsSubjects(version: 896)
Course, academic year 2021/2022
  
Probiotics and Functional Food II - M322009
Title: Probiotika a funkční potraviny II
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2020
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 C+Ex [hours/week]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Horáčková Šárka doc. Ing. CSc.
Interchangeability : N322025
This subject contains the following additional online materials
Annotation -
Last update: Horáčková Šárka doc. Ing. CSc. (26.01.2018)
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.
Aim of the course -
Last update: Horáčková Šárka doc. Ing. CSc. (26.01.2018)

Students will/will be able to:

  • have general knowledge of legislative documents on health and nutrition claims, organic food and food labeling
  • evaluate the functional, safety and technological properties of probiotic microorganisms
  • have deep knowledge of lactic acid bacteria and their important metabolites
  • design the use of probiotics in food technology and to propose a suitable method for their determination
  • discuss the nutrition problems, to communicate with nutrition experts and to evaluate milk, fats and oils, cereals, fruit and vegetable as functional food
  • evaluate the importance of the different componests of food in nutrition

Literature -
Last update: Hladíková Jana (18.01.2018)

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

Learning resources -
Last update: Kubová Petra Ing. (24.02.2018)

on line e-learning

Syllabus -
Last update: Kubová Petra Ing. (24.02.2018)

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

Registration requirements -
Last update: Kubová Petra Ing. (24.02.2018)

Microbiology B320007

Microbiology of Food and Cosmetics M322004

Food Biochemistry M320044

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
 
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