SubjectsSubjects(version: 855)
Course, academic year 2019/2020
  
Probiotics and Functional Food II - N322025
Title: Probiotika a funkční potraviny II
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Actual: from 2013
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 Ing. CSc.
Annotation -
Last update: Horáčková Šárka Ing. CSc. (05.08.2013)
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.
Aim of the course -
Last update: TAJ322 (03.01.2014)

Students will be able to:

  • have general knowledge of legislative regulation on health and nutrition claims, organic food and food labeling
  • evaluate the functional, safety and technological properties of probiotic microorganisms
  • design suitable method of their determination in food matrix
  • discuss the nutrition problems, evaluate milk, fat, cereals, fruit and vegetable as functional food
Literature -
Last update: Horáčková Šárka Ing. CSc. (05.08.2013)

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

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

 
VŠCHT Praha