This course provides insights concerning the manufacture and the nutritional and healthy features of functional foods. In particular, it shows how to project different varieties of functional foods using selected microorganisms.
The course consists of one module of 30 hours of frontal lectures (18 hours )and exercises (12 hours).
After defining the significance and the nutritional features of fermented functional foods and after giving some insights on the physiology and biochemistry of lactic acid bacteria, the course will provide the biotechnology knowledge for projecting and making functional foods. The course will provide examples of natural, fortified, enriched and modified functional foods of both vegetable and animal origins. The course has the educational objective to address the students to manage with the industrial applied biotechnology.
- Instructor: Andrea Polo