INGLESE

Basic knowledge of chemistry, biochemistry and microbiology

The course consists of theoretical lectures (4 ECTS, 36 hours) and other activities, including theoretical-practical activities, carried out by students (individually or in small groups), seminars and guided visits at local and national food plants and factories (2 ECTS, 18 hours, in all). An e-learning course is available in parallel with the lectures; this includes the educational material organized in learning units; guidelines and reports on the theoretical-practical activities; self-evaluation tests; interactive forum and other tools; details on guided visits.

Full knowledge and comprehension of: (i) the properties of probiotics/prebiotics/symbiotics for the manufacturing of foods from both animal and vegetal sources; (ii) the main health benefits correlated to the use of probiotics/prebiotics/symbiotics; (iii) the main advantages and disadvantages of the most innovative techniques for improving the quality/viability/functionality of probiotics.

Capability of (i) using probiotics/prebiotics/symbiotics in various food-manufacturing processes; (ii) correlating the use of selected probiotics/prebiotics/symbiotics to different expected health benefits; (iii) evaluating the potentiality of innovative technologies for the improvement of the quality/viability/functionality of probiotics.

Making judgements: capability of identifying the most opportune probiotics/prebiotics/symbiotics to achieve/improve health benefit.
Communications: capability of clearly and exhaustively communicate notions, ideas, problems and technical solutions to interlocutors, either professional or not, representative of the various and specific competencies in the agro-food supply chain (engineers, biologists, chemists, nutritionists, etc.).

• Functional foods: probiotics; prebiotics; symbiotics. General traits and regulatory framework (1 ECTS).
• Probiotic lactic acid bacteria; bifidobacteria; bacilli; propionic acid bacteria (1 ECTS).
• Health benefits of probiotic and symbiotic functional foods (1 ECTS)
• Application of probiotics for the development of functional vegetable food products; functional meat-based food products; functional whey- and milk-based food products (2 ECTS)
• New technologies for improving the quality, viability and/or functionality of probiotics: use of high-pressures; homogenization; use of micro-encapsulation (1 ECTS)

Written answers to three closed-ended questions on three subjects arbitrarily chosen by the teacher on those listed in the teaching program (total duration of the written exam: 2 h)

In order to pass the exam, the student will have to demonstrate: overall understanding of the subjects and appropriate usage of technical terminology. In order to obtain the best evaluation, the student will have to demonstrate an in-depth knowledge and understanding of the subjects, as well as fluency in the usage of the technical lexicon

The final mark is attributed in thirtieths. Successful completion of the exam will lead to marks ranging from 18 to 30 with honors.

The final mark will be awarded on the basis of the written answers to three principal questions (quantified 0 to 10 thirtieths, each) about three topics randomly selected by the teacher among those listed in the teaching program. To pass the exam, the student will have to demonstrate a sufficient knowledge of each of the three discussed topics. The final mark for the course "Beneficial microbes" will constitute 50% of the final mark of the integrated course "Functional foods and beverages".

• BENEFICIAL MICROBES IN FERMENTED AND FUNCTIONAL FOODS. Edited by: V Ravishankar R & Jamuna A. Bai. CRC Press, Taylor and Frances Group.

All other educational material is available on the e-learning web platform.

YES, the course will be delivered as a blended learning course