MICROBIOLOGY OF FUNCTIONAL FOOD

The main objectives of the course are: provide knowledge on the main microorganisms related to food with healthy attitudes; on the effects of these microrganisms on human health and on their interaction with the intestinal microbiota.

At the end of the course the student should develop Knowledge and understanding, making judgments, comunication as follow: 

 Knowledge and understanding - (Dublin 1)

At the end of the course the student must demonstrate knowledge and understanding of the main contents of the course.

How is it verified? Oral exam.

Applying knowledge and understanding - (Dublin 2)

At the end of the course the student must demonstrate that he<7she is able to design a functional food with probiotics and implement the resolution of any problems that may compromise the stability of the final products. 

 How is it verified? Oral exam.

Autonomy of judgment - (Dublin 3) 

At the end of the course the student must show to be able to formulate interpretative judgments based on the acquired knowledge, about research activities extrapolated from scientific publications.

How is it verified? Oral exam after illustration of a scientific publication

Communication skills - (Dublin 4) 

At the end of the course the student must demonstrate that he is able to choose and use the technical terminology appropriately, adapting his oral and written forms of communication to the required level and specific purposes; similarly, the student must demonstrate that he is able to analyze and synthesize a scientific publication. 

How is it verified? Production of a short paper in ppt format that summarizes a scientific article.

Lifelong learning skills - (Dublin 5)

At the end of the course the student must be able to keep their knowledge and skills up-to-date, grasping the fundamental and relevant aspects of the course to undertake subsequent studies with a high degree of autonomy.

How is it verified? In part, with an oral interview.

The course includes 35 frontal hours (or remote) and 14 hours of laboratory didactic visits. In addition, group work is planned which will be presented in ppt format.

The exam modality is ORAL (O).

The evaluation elements will concern: the relevance of the answers to the questions posed, the quality of the contents, the ability to connect with other topics covered by the program, the ability to report examples, the technical language properties and the student's overall expressive ability during the presentation of group work activities.

Lectures and exercises (classroom and company), also on line

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contact of CInAP (Center for Active and Participatory Inclusion  - Services for Disabilities and/or Learning Disorders), in the person of professor Anna De Angelis.

Strongly recommended, attendance of at least 2/3 of the lessons is required to participate in the laboratory exercises provided during the course. Not mandatory to take the exam.

Introduction to the course. Main microorganisms of food interest. Differences between pro technological microorganisms, spoilage and pathogenic. Definition of probiotics, prebiotics and synbiotics. From research to appliction. Guidelines for probiotics evaluation. Methods for the probiotic identification at probiotic species and strain level: classical and genotypic methdos. The lactic acid bacteria; non -LAB species and yests with probiotic features. Evaluation of the probiotic resistance to gatro-intestinal transit; resistance to bile salts; bacterial adhesion to intestinal epithelium; cell hydrophobicity and self aggregation. Evaluation of the safety of the probiotic strains: antibiotic resistance EFSA opinion. Human double- bind study. Risks associated with consumption of probiotics. The global market for probiotic, prebiotic and symbiotic. European regulations. Criteria for the selection of microbial strains genetically and metabolically suitable for use as probiotics. Viability of probiotics in relation to the formulation, the technological process and storage of food products used as vectors. non-routine use of probiotics: the new probiotic approaches. Functional foods, enriched and fortified foods. Beneficial effects on human health. The gastro-intestinal (GI) tract. The intestinal microbiota and its quantitative and qualitative composition in the GI tract. Recognition by the immune system and microorganisms. The functions of the intestinal microbiota. Relationship between probiotics and host organism. Probiotics and health. Gut-brain axis: as the gut affects the brain. The role of probiotics in the axis gut-brain. Library materials and seminars; group presentations in ppt of scientific papers. Practical couse. 

1. “Probiotics and Prebiotics: Scientific Aspects”. Gerald W. Tannock.  ISBN 978-1-904455-01-1. 

2. PROBIOTICI E SALUTE UMANA - 2013: Lo stato dell’arte basato sulle evidenze. 

3. “Microbiologia dei prodotti alimentari”. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. ISBN 978-8808-18246-3

4. “L’intestino felice”. Giulia Enders. Casa Editrice Sonzogno. ISBN. 978-88-454-2597-4. 

The student will have to answer in a complete, coherent and exhaustive way to topics requested during the exam.

Oral exam: The oral exam is individual and involves the verification of reasoning and connection skills between the acquired knowledge. laboratory skills will be also evaluated. .

Verification of learning ability will be also evaluated electronically, if the conditions require it.

The vote follows the scheme below:

Unsuitable

Knowledge and understanding of the topic: Important shortcomings. Significant inaccuracies.

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate

18-23

Knowledge and understanding of the topic: Medium level. Presence of some imperfections

Analysis and synthesis skills: Sufficient skills

Use of references: appropriate

24-26

Knowledge and understanding of the topic: Good knowledge

Analysis and synthesis skills: Has good analysis and synthesis skills. The arguments are expressed consistently

Use of references: Use standard references

27-30

Knowledge and understanding of the topic: Knowledge more than good

Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis

Use of references: Has explored the topics

30L

Knowledge and understanding of the topic: Excellent knowledge

Ability to analyze and synthesize: He has considerable abilities of analysis and synthesis.

Use of references: Important insights.

functional foods

probiotics

criteria for selecting a probiotic

prebiotics

probiotics and human health