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M-MH-20-PFH - Probiotici u proizvodnji funkcionalne hrane

Course specification
Course title
Acronym M-MH-20-PFH
Study programme
Module
Type of study
Lecturer (for classes)
Lecturer/Associate (for practice)
Lecturer/Associate (for OTC)
    ESPB 7.0 Status
    Condition Oblik uslovljenosti
    The goal Microbial and metabolic interactions of probiotic culture in GIT. Mechanism of action and health effects of probiotics. Prebiotics. The influence of technological parameters of food production on the viability of probiotics. Isolation and selection of potential probiotics, assessment of the possibility of application in food production, determination of concentrations and viability in food
    The outcome to describe and explain different genera of probiotic bacteria demonstrates methods of isolation and identification, select and apply methods for determining probiotic criteria integrates all technological aspects of the possibility of their application in food production determine the concentration of added probiotics, depending on the specific technology production process
    Contents
    Contents of lectures Characteristics of lactic acid bacteria as probiotics; Health impact and mechanisms of their action. Microbiota of the gastrointestinal tract. Methods for determining technological and probiotic criteria; Role and importance of prebiotics, synbiotics. Development of functional food technologies with probiotics
    Contents of exercises Techniques for the isolation of important probiotic species of LAB, methods of determining important technological parameters for use in food, test methods probiotic criteria for potential probiotic strains, methods for separation and determining the number of probiotics in food, methods for determining the viability of probiotics during the production and storage of probiotic food products
    Literature
    1. Radulović, Z. 2010: Autohtone bakterije mlečne kiseline kao starter kulture. Poljoprivredni fakultet Univerziteta u Beogradu, Beograd, Srbija (Original title)
    2. Radulović, Z. i Mirković M. 2016: Probiotici i prebiotici, Poljoprivredni fakultet Univerziteta u Beogradu, Beograd, Srbija. (Original title)
    3. G.W. Tannock: Probiotics. A general review, Horizon Scientific Press, 1999. (Original title)
    4. R. Fuller: Probiotics: The scientific basis, Chapman & Hall, London, 1992.. (Original title)
    5. R. J. Siezen, J. Kok, T. Abee, G. Schaafsma: Lactic acid bacteria: genetic,metabolism and applications, Kluwer Academic Publishers, Dordrecht, 2002. (Original title)
    Number of hours per week during the semester/trimester/year
    Lectures Exercises OTC Study and Research Other classes
    3 0 0.13333333333333333
    Methods of teaching
    Knowledge score (maximum points 100)
    Pre obligations Points Final exam Points
    Activites during lectures Test paper
    Practical lessons Oral examination 70
    Projects
    Colloquia
    Seminars 30