Course syllabus

Probiotika
Probiotics

KLGN01, 7,5 credits, A (Second Cycle)

Valid for: 2012/13
Decided by: Education Board 2
Date of Decision: 2012-04-04

General Information

Main field: Biotechnology.
Elective Compulsory for: MBIO1, MLIV1
Elective for: B4-lm
Language of instruction: The course will be given in English

Aim

The aim of the course is to describe how bacteria, associated to man, interact with the host, how administration of specific probiotic bacteria could prevent and counteract disease and how probiotic food could be designed.

Learning outcomes

Knowledge and understanding
For a passing grade the student must

Be able to:

• describe the human intestinal microbiota (bacterial flora) and its function in health and disease.
• describe the effects of probiotic bacteria on human physiology.
• describe bacterial identification and classification.
• describe industrial design of probiotic foods.

Competences and skills
For a passing grade the student must

Be able to:

• explain and discuss the relation between intestinal microbiota (bacterial flora), intake of probiotics and impact on health and disease.
• explain and discuss the interaction between probiotic bacteria and food.

Judgement and approach
For a passing grade the student must

Be able to:

• discuss the relation between intestinal microbiota, intake of probiotic bacteria and impact on health and disease as well as discuss the interaction between probiotic bacteria and food, in a professional way.
• find, evaluate, summarise, and mediate explanations of when, how and why probiotic bacteria and the intestinal bacterial flora influence the human health status and how to combine probiotics and food components, out of the recourses of the University library and public internet sites.

Contents

The following sections are dealt with in the course: Fundamental biological troubleshooting; bacterial systematics and methods to classify and identify bacteria; the composition and ecology of the bacterial flora of the gastro-intestinal tract; effects of probiotics in health and disease; immunological and genomical aspects of probiotics; probiotic mechanisms of action; probiotic interaction with dietary fibres and antioxidants; design of probiotic foods and supplements; food hygienic considerations and safety of probiotics.

Examination details

Grading scale: TH
Assessment: Discussion in group followed by an individual exam in writing. Each laboratory lesson group has to make a written report and perform an oral presentation of the lesson.

Admission

Required prior knowledge: KMB060 Microbiology.
The number of participants is limited to: No
The course overlaps following course/s: KLG070

Reading list

• Litteratur:.
• Molin, G Lectures in probiotics (PDF-files; kostnadsfri).

Contact and other information

Course coordinator: Professor Siv Ahrné, Siv.Ahrne@appliednutrition.lth.se
Course coordinator: Professor Göran Molin, Goran.Molin@appliednutrition.lth.se
Course homepage: http://www.foodandnutrition.lth.se