MICROBIOLOGY OF FUNCTIONAL FOOD

The main objectives of the course are: provide knowledge on the main microorganisms related to food with healthy attitudes; on the effects of these microrganisms on human health and on their interaction with the intestinal microbiota.

The course includes 35 frontal hours (or remote) and 14 hours of laboratory didactic visits. In addition, group work is planned which will be presented in ppt format.

The exam modality is ORAL (O).

The evaluation elements will concern: the relevance of the answers to the questions posed, the quality of the contents, the ability to connect with other topics covered by the program, the ability to report examples, the technical language properties and the student's overall expressive ability during the presentation of group work activities.

Lectures and exercises (classroom and company), also on line

Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

Introduction to the course. Main microorganisms of food interest. Differences between pro technological microorganisms, spoilage and pathogenic. Definition of probiotics, prebiotics and synbiotics. From research to appliction. Guidelines for probiotics evaluation. Methods for the probiotic identification at probiotic species and strain level: classical and genotypic methdos. The lactic acid bacteria; non -LAB species and yests with probiotic features. Evaluation of the probiotic resistance to gatro-intestinal transit; resistance to bile salts; bacterial adhesion to intestinal epithelium; cell hydrophobicity and self aggregation. Evaluation of the safety of the probiotic strains: antibiotic resistance EFSA opinion. Human double- bind study. Risks associated with consumption of probiotics. The global market for probiotic, prebiotic and symbiotic. European regulations. Criteria for the selection of microbial strains genetically and metabolically suitable for use as probiotics. Viability of probiotics in relation to the formulation, the technological process and storage of food products used as vectors. non-routine use of probiotics: the new probiotic approaches. Functional foods, enriched and fortified foods. Beneficial effects on human health. The gastro-intestinal (GI) tract. The intestinal microbiota and its quantitative and qualitative composition in the GI tract. Recognition by the immune system and microorganisms. The functions of the intestinal microbiota. Relationship between probiotics and host organism. Probiotics and health. Gut-brain axis: as the gut affects the brain. The role of probiotics in the axis gut-brain. Library materials and seminars; group presentations in ppt of scientific papers. Practical couse.

1. “Probiotics and Prebiotics: Scientific Aspects”. Gerald W. Tannock. ISBN 978-1-904455-01-1.

2. PROBIOTICI E SALUTE UMANA - 2013: Lo stato dell’arte basato sulle evidenze.

3. “Microbiologia dei prodotti alimentari”. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. ISBN 978-8808-18246-3

4. “L’intestino felice”. Giulia Enders. Casa Editrice Sonzogno. ISBN. 978-88-454-2597-4.