The interactions between humans / other animals with microbes is fundamental to health, from both a positive and negative perspective. This module considers many of these intricate interactions. Among the aspects studied is the role of probiotics in health, covering development criteria and theraputic advantages. The roles of probiotics on lifelong diversification of gut microflora is considered.
The development of products through microbial fermentations is also evaluated. The concepts of batch, continuous and semi-continuous fermentations will be elaborated upon. In particular, the role of lactic acid bacteria in bio-preservation of food is considered along with their nutraceutical advantages. The importance of bacteriocins is also examined.
This module also focuses on the impact of microorganisms in real life environments within the nutraceutical and food areas, and their applications in industry. The importance and implications of microbial biofilm development within the nutraceutical and food industries along with their implications for human health, both positive and negative, will be assessed.
Microbial probiotics. Human colon ecology and the role of probiotics. Probiotic manuacture and health benefits. Types of probiotic products.
Fermentation technology – batch, continuous and semi continuous fermenter operation.
Starter cultures in dairy and non-dairy industries. Lactic acid bacteria in food fermentations. Bacteriocins and their role in bio-preservation.
Microbial biofilm development process. advantages and disadvantages associated with biofilms in the nutraceutical and food industries. Control of biofilms.
Immobilization / encapsulation methodologies for microorganisms.
Biofilms
n/a
The gut microflora
n/a
Probiotics and health
n/a
Microbial fermentations
n/a
Bacteriocins
n/a
Immobilization technology
n/a
Lectures, laboratory practicals, tutorials, discussions, videos
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 60 |
| Other Assessment(s) | 40 |