Course Overview

Besides being administered directly in the form of capsules, probiotic microorganisms are used as food supplements which, together with prebiotic ingredients, constitute the last generation functional foods, leading to beneficial effect on the intestinal microbiota. At the same time, food products such as dairy products and some non-dairy products, such as soy and/ or fruit products, are rich in certain essential health nutrients, such as proteins, calcium, and various vitamins. Technological benefits with respect to the process flow chart and the formulation of these products can also be provided by the use of probiotic cultures. Therefore, the technology used in the manufacture of cheese and other dairy products, as well as other food products involving the addition of these cultures is very promising and should be explored increasingly by the food industry.

Learning Achievement

Provide students with updated concepts on the application of probiotic cultures in food products, taking into account the biological effects and consequences on the production technology and the characteristics of the final product attributed to these microorganisms.

Competence

Course prerequisites

Grading Philosophy

Course schedule

1. Introduction: pharmaceutical and food applications of probiotic cultures; Characterization of the main cultures employed; main biological effects attributed to probiotic cultures 2. Industrial application: effect of milk supplementation; use of co-cultures 3. Flow chart of industrial processes, and physico-chemical, biochemical, nutritional, and microbiological characteristics of the products obtained: use of probiotic cultures in fermented milk and yogurt technology, cheese technology, and technology of some non-dairy products, such as soy products and/ or fruit products 4. Consequences of applying probiotic cultures related to food production procedures 5. Practical activity: production of food using conventional procedures (without supplementation with probiotic cultures) x production of food with probiotic cultures 6. Seminars presented by the students and discussion of scientific papers in the area

Course type

Online Course Requirement

Instructor

Susana Marta Isay Saad, Raquel Bedani Salvio

Other information

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