SubjectsSubjects(version: 953)
Course, academic year 2021/2022
Probiotics and Functional Food II - N322025
Title: Probiotika a funkční potraviny II
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2021
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 [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
State of the course: cancelled
Language: Czech
Teaching methods: full-time
Teaching methods: full-time
Is provided by: M322009
Guarantor: Horáčková Šárka doc. Ing. CSc.
Is interchangeable with: M322009
Examination dates   Schedule   
Annotation -
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)
Aim of the course -

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
Last update: TAJ322 (03.01.2014)
Literature -

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)
Learning resources -

More information:

Students will be provided with material in pdf by e:mail or in printed form.

Last update: Horáčková Šárka (06.08.2013)
Syllabus -

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)
Registration requirements -

Microbiology N320009

Mikrobiology of food and cosmetics N322003

Last update: Horáčková Šárka (05.08.2013)
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