cod. 1007836

Academic year 2018/19
2° year of course - Second semester
Academic discipline
Microbiologia agraria (AGR/16)
A scelta dello studente
Type of training activity
Student's choice
21 hours
of face-to-face activities
3 credits
course unit
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Learning objectives

Knowledge and ability to understand: through the lectures held during the course, the student will acquire the methods and knowledge necessary to understand the world of probiotics.
Ability to apply knowledge and understanding:
Using scientific articles, students learn how to apply the acquired knowledge in a real context.
Autonomy of judgment
Using the acquired knowledge about the GUT microbiota, the selection of probiotic microorganism, their effects on human health, their employment in foods, students will be able to evaluate which probiotic can be used in food according to the technology and of the transformation processes.
Communication skills
Through the lectures, the comparison with the teacher and other students, the student acquires the specific vocabulary related to the microbiology. It is expected that, at the end of the course, the student is able to transmit, in oral and written form, the main contents of the course.
Learning ability
The student who has attended the course will be able to deepen their knowledge related to the world of probiotics through the independent consultation of specialized texts, scientific journals, even outside the topics dealt with strictly in class.
In particular, the objectives are as follows:
a) understand the mechanisms by which probiotics interact with the physiology of the host.
b) Learning the technological aspects related to the use of probiotics
c) To know the different types of probiotic foods
The knowledge of these aspects will provide the student with the essential skills to understand the meaning of the presence and the correct use of probiotic microorganisms in food and their impact on human health


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Course unit content

The first lessons will be on gut microbial ecology. Secondly, focus will be
pointed on definition, characteristics, selection criteria and uses of
probiotics in food

Full programme

Microbial gut: characteristics and functions
• Microrganisms and probiotics food
• Probiotics characteristics: species and strains identification
• Probiotic activities
• Probiotics safety and effects
• Technological aspects to employing probiotic microorganisms in food
• Probiotic foods: fermented and non fermented foods


Review and research articles from international journal
Microbiota intestinale, Luciano Lozio, Ed. Tecniche Nuove.
Handbook of probiotics and prebiotics, Salminen & Lee, Ed. Wiley

Teaching methods

Frontal lessons will be carried out with the help of slides that represent
educational material for students. Slides will be available on line.

Assessment methods and criteria

Specific lessons aimed to assessing the state of learning will be carried out at the end of each part of the course. Final examination will be carried out by a written examination with open questions. The student should be able to appropriately utilize the scientific language and the specific lexicon of the subject to explain the acquired concepts. Each questions will be evaluated in arrange between 18 and 30. The final vote will be obtained from the average achieved. The average achieved will be the same or more than eighteen in order to pass the exam.

Other information

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