Learning objectives

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.

Prerequisites and basic notions

Basic Microbiology

Program

1. Introductory concepts (foods and supplements; health claims and regulatory aspects)
2. First-generation probiotics (Definitions, diversity, effects supported by evidence, etc.)
3. Prebiotics (definitions, chemical classes, testing methods) 4. The human intestinal microbiota (Basic concepts, study techniques, evolution over time and in relation to diet)
5. Second-generation probiotics (identity, definitions, regulatory framework, evidence)
6. Fermented foods as healthy foods.

Didactic methods

Frontal lessons and group work (optional)

Learning assessment procedures

Oral: interview, starting from the discussion of a scientific paper integrated with a relevant regulatory document (EFSA Guidance)
Optional: group work on a commercial product to be presented and discussed in class (last week)

Evaluation criteria

To pass the exam, you must demonstrate that you have acquired knowledge of the various topics covered in class, and be able to connect and apply them to solve simple reasoning. Attention is also given to the appropriateness of technical language.

Criteria for the composition of the final grade

The grade is defined based on the interview: the quality of the presentation and the ability to discuss the topics presented also based on what was covered in class. For those who have done the group work (optional) it is possible to integrate the grade up to 2 additional points.

Exam language

Italiano (Inglese a richiesta)

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