SubjectsSubjects(version: 877)
Course, academic year 2020/2021
  
Probiotics and Functional Food I - N322026
Title: Probiotika a funkční potraviny I
Guaranteed by: Department of Dairy, Fat and Cosmetics (322)
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 [hours/week]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
Is provided by: B322003
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Horáčková Šárka Ing. CSc.
Z//Is interchangeable with: B322003
Annotation -
Last update: TAJ322 (03.01.2014)
The course focuses on basic categories of functional fermented and non-fermented food, understanding of relationship between the properties of lactic acid bacteria and their health benefits. Students get information about the use of probiotic microorganisms in food technologies, their stability and determination in food. Basic legislative documents concerning food labeling and health claims will be summarized.
Aim of the course -
Last update: Horáčková Šárka Ing. CSc. (06.08.2013)

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.

Literature -
Last update: Horáčková Šárka Ing. CSc. (14.11.2014)

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.

Learning resources -
Last update: Horáčková Šárka Ing. CSc. (06.08.2013)

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

Syllabus
Last update: Horáčková Šárka Ing. CSc. (06.08.2013)

1. Definition and clasification of functional food, organic food, food supplements, new type food

2. Basic legislative documents, food labeling, health claims

3. Definition and properties of probiotic microorganisms I

4. Definition and properties of probiotic microorganisms II

5. Lactic acid bacteria

6. Characteristics of probiotic lactic acid bacteria and other microorganisms used as probiotics

7. Technological and health properties of probiotic microorganisms

8. Probiotic food, stability of probiotic microorganisms

9. Determination of microorganisms in food, specific condition for the determination of probiotic microorganisms

10.Prebiotics and synbiotics; non-traditional fermented food

11.Milk and dairy products as functional food

12.Vegetable oils as functional food, saturated and non-saturated fatty acids

13.Vegetable figers, cereals, fruits as functional foods

14.Access of consumers and profesionals to functional foods

Registration requirements -
Last update: Horáčková Šárka Ing. CSc. (06.08.2013)

Microbiology N320009

Food technologies and biotichnologies N321001

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
3 / 3 84 / 84
Coursework assessment
Form Significance
Continuous assessment of study performance and course -credit tests 30

 
VŠCHT Praha