Studying at the University of Verona
Here you can find information on the organisational aspects of the Programme, lecture timetables, learning activities and useful contact details for your time at the University, from enrolment to graduation.
Study Plan
The Study Plan includes all modules, teaching and learning activities that each student will need to undertake during their time at the University.
Please select your Study Plan based on your enrollment year.
1° Year
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2 modules among the following2° Year activated in the A.Y. 2021/2022
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3 modules among the following| Modules | Credits | TAF | SSD |
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2 modules among the following| Modules | Credits | TAF | SSD |
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3 modules among the following| Modules | Credits | TAF | SSD |
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Legend | Type of training activity (TTA)
TAF (Type of Educational Activity) All courses and activities are classified into different types of educational activities, indicated by a letter.
Health-related food and gut microbiota (2020/2021)
Teaching code
4S008239
Teacher
Coordinator
Credits
6
Language
Italian
Scientific Disciplinary Sector (SSD)
AGR/16 - AGRICULTURAL MICROBIOLOGY
Period
II semestre dal Mar 1, 2021 al Jun 11, 2021.
Learning outcomes
The course aims to deepen the basics, the study methodologies and the most recent advances in the use of microorganisms for food and human health. The knowledge about prebiotics and first-generation probiotics (identities, formulations, action mechanisms and associated health claims) will be deepened, and then the vision will be extended to the intestinal microbiota and its composition, in relation to the well-being of man: the intestinal microbiota constitutes both an important intervention target and a source of microorganisms with beneficial activities. Finally, the most recent developments in the field of new generation probiotics will be discussed. At the end of the course the student will be able to understand the relationship between food, microorganisms and health and will have the skills to play an active role in the technological transfer of scientific knowledge for the innovation of the health food / functional market.
Program
1. Introduction: basic concepts and definitions, health claims, regulatory aspects.
2. Prebiotics: chemical compounds, action mechanisms, health claims.
3. First-generation probiotics: definition and taxonomic classification, safety aspects, action mechanisms, formulations and health claims.
4. The human intestinal microbiota: study methodologies, composition and physiological roles. The microbiota as a target for intervention through diet. The intestinal microbiota as a source of microorganisms with beneficial properties.
5. New generation probiotics: beneficial effects, safety.
| Author | Title | Publishing house | Year | ISBN | Notes |
|---|---|---|---|---|---|
| Battistini Pedrazzi Prampolini | Curare con il cibo Gli alimenti funzionali nella dietetica e nella dietoterapia (Edizione 1) | Carocci Faber | 2012 | 9788874666263 | |
| Arienti G. | Le basi molecolari della nutrizione (Edizione 4) | Piccin | 2015 | 978-88-299-2698-5 |
Examination Methods
Oral examination: interview, also starting from the discussion of a scientific paper or a product on the market (indicated, if necessary, by the teacher). To pass the exam, students must demonstrate that they have acquired knowledge of the different topics covered, and that they know how to connect the information and apply them to solve simple examples of application problems.
