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 discussion on three of the subjects listed in the teaching program. During the course, self-evaluation tests (e-learning mode) are available.

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 module mark for “Beneficial microbes” will be assigned based on a written discussion about three topics (quantified from 0 to 10 thirtieths, each) randomly selected by the teacher among those listed in the Program. To pass the module exam, the student must demonstrate sufficient knowledge of each of the three discussed topics. The final mark for the integrated course "Functional foods and beverages" will be calculated as the average of the two module marks, rounded to the closer whole number (0.50 is rounded to 1.00). The “cum laude” can be awarded to express particular appreciation for the preparation and skills achieved by the student, only if the final mark is, before rounding, > 29

• 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