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22BBI487 - Bioactive food components

Course specification
Course titleBioactive food components
Acronym22BBI487
Study programmeBiochemical Engineering and Biotechnology
Module
Lecturer (for classes)
Lecturer/Associate (for practice)
    Lecturer/Associate (for OTC)
      ESPB5.0Status
      ConditionMicrobiology, BiochemistryОблик условљености
      The goalТhe main goal of the subject is to learn about fermentation processes that are occurring in the human digestive tract, the health impact of the fermentation and its importance for functional food formulation.
      The outcomeUpon the course completion a student will have theoretical knowledge about microbial transformations of undigested food components and influence of microbial metabolites on human health. This will enable ingredients selection for formulation and creation of safe, functional food with defined quality. Finally, student will have the knowledge about procedures that should be followed for a health claim assignment on a functional food product.
      Contents
      Contents of lectures1) Gut microbiota – diversity and metabolic functions that are complementing human metabolism 2) Probiotics – general , frequent and strain specific characteristics 3) Prebiotics – indigestible carbohydrates, fermentation profiles and interaction with human metabolism 4) Antioxidants – plant polyphenols, chemical composition and microbiota mediated metabolic transformations with effect on human physiology 5) Postbiotics – concept and application 6) Proteins in food – protein sources, biological value, protein complementing, bioactive peptides, microbial transformation of proteins and their impact on human metabolism 7) Saturated and unsaturated fatty acids – sources, health impact, microbial transformations of fatty acids and other lipids 8) Microbial transformations of food additives 9) Food for special groups – infant formulas (importance of probiotics and prebiotics in formulation), food for diabetics 10) Health claims – prerequisites for health claim and regulations.
      Contents of exercisesLiterature search focusing on a chemical composition of selected food, its interaction with human metabolism and gut microbiota.
      Literature
      1. Lactic Acid Bacteria, Microbiological and Functional Aspects (G Vinderola, AC Ouwehand, S Salminen, A von Wright, eds.) (2019) CRC Press, Taylor & Francis Group, ISBN: 978-0-8153-6648-5
      2. Handbook of nutraceuticals and functional foods (EC Wildman eds.) (2006) CRC Press ISBN-10: 0849364094
      3. Diet, Microbiome and Health in Handbook of Food Bioengineering (AM Holban, AM Grumezescu eds.) (2018) Academic Press ISBN 978-0-12-811440-7
      4. Lecture notes
      Number of hours per week during the semester/trimester/year
      LecturesExercisesOTCStudy and ResearchOther classes
      3
      Methods of teachingTheoretical lectures and seminar.
      Knowledge score (maximum points 100)
      Pre obligationsPointsFinal examPoints
      Activites during lectures20Test paper
      Practical lessonsOral examination40
      Projects
      Colloquia20
      Seminars20