Credits: 5. Grading scale: UG. Optional for: B4XLi. Course coordinator: Ass. professor Siv Ahrné, Siv.Ahrne@livsteki.lth.se, and Professor Göran Molin, Goran.Molin@livsteki.lth.se, Livsmedelsteknologi. Recommended prerequisites: KMB060 General microbiology. Assessment: Approved PBL (Problem Based Learning) seminars, presence at lectures and an approved laboratory report, and satisfactory solved examination problem give the grade "approved". Homepage: http://www.livsteki.lth.se.
The aim of the course is to provide the participants with a basic understanding of how bacteria associated to humans can influence the health, and how diseases and health status can be affected by administration of specific bacteria. The intention of the course is also to give a general knowledge of how probiotic foods can be designed.
The following items are dealt with: Biological troubleshooting; Bacterial systematics and methods to classify and identify bacteria; Bacteria in food: pathogens versus harmless and beneficial bacteria; Traditionally lactic acid fermented foods; The bacterial flora of the gastro-intestinal (GI) tract; Diseased states that can be treated by bacterial therapy; Physiological effects of different components of the GI-flora and of probiotics; Immunological aspects on probiotics; Genomic aspects on probiotics; Design of probiotic food; Safety aspects of probiotics.
The course includes a series of lectures, one laboratory lesson and PBL-elements. The problem based learning (PBL-problem, group meeting and public account of the group project) form together with the lectures the pedagogical foundation of the course. The purpose of the lectures is to give a comprehensive context of important learning fields.
Tannock, G.W. Probiotics and prebiotics: Where are we going? Caister Academic Press, Wymondham, UK, 2002, ISBN 0-9542464-1-1.
Comprehensive compendiums are given for free at some of the lectures.