V.G. Shivdare College of Arts, Commerce and Science, Solapur

Department of Biotechnology

Certificate course in Probiotics

Preamble

   The beneficial effects of probiotic foods on human health and nutrition are increasingly recognized by health professionals. Recent scientific on the properties and functionality of living micro-organisms in food have suggested that probiotics play an important role in immunological, digestive and respiratory functions and that they could have a significant effect on the alleviation of infectious diseases in children and other high risk groups. In parallel, the number and type of probiotic foods and drinks that are available to consumers, and marketed as having health benefits, has increased considerably.

   In view of this growing popularity of probiotic foods, and the lack of International consensus on the  methodology  to assess their efficacy and safety, FAO and WHO initiated work to examine the scientific evidence on the functional and safety aspects of probiotics in food. The health and nutritional properties of powder milk with live lactic acid bacteria is studied. The course examines the available scientific information on the dietary impact of probiotics, evaluates their properties, benefits, safety and nutritional features, and consider their potential adverse effects, taking into consideration work done by natural authorities. The scientific basis for health claims linked to probiotic foods, regulatory needs and discusses strategies for the safety and nutritional assessment of Probiotics, taking into account public concern and food safety evaluation.

   It discusses the development of scientific knowledge on the functional and safety aspects of probiotics. Working group on probiotics will be used as a science-based assessment process for managerial decision on probiotics. Probiotics in food will provide a practical model to scientifically evaluate probiotics and be adopted by industry. It is also expected that these outputs will be useful for national work on health and nutrition claims, and as a scientific assessment of a novel food.

  Objectives:

·         The course will cover the use of microorganisms to promote a health status in the animal and human host.

·          It will provide a conceptual background in microbiology and Immunology for the use of microorganisms for the prevention of gut associated diseases and maintain healthy gastrointestinal tract of Humans.

Student Learning Outcomes :

After successful completion of this course, students will be able to:

• Understand the history of probiotics
• Compare and contrast the use of lactic acid bacteria, Bifidobacterium and Propionibacterium as probiotics.
• Understand the range of proposed probiotics and the challenges in ensuring their safety and efficacy
• Compare and contrast the mechanisms used by probiotic microorganisms to modulate the host immune responses in the animal and in the human host
• List the proposed uses of probiotic microorganisms for the prevention or treatment of animal and human diseases.
• Compare and contrast the applications of prebiotics, probiotics and symbiotics
• Discuss current research efforts and proposed applications of probiotics for animal and human health.

Course Information :

1.      Title of the proposed Add-on-course – Certificate course in Probiotics

2.      Duration of the course – 3 months

3.      Number of students – 50 intake

4.      Eligibility for admission –

Ø  Undergraduates in Life sciences/ Basic sciences/ in equivalent areas/ Pharmaceutical sciences

Ø  Post Graduates in Life sciences/ Basic sciences/ in equivalent areas/ Pharmaceutical sciences

5.      Recognition of program – Certificate course in Probiotics

Teaching Staff :

1. Mrs. Gopika Manjunath
Course Co-ordinator
(Asst. Professor & HOD
Department of Biotechnology)

2. Ms. Snehal G. Joshi
Co-Coordinator
Asst. Professor

3. Mrs. Sonali V. Kale
Asst. Professor
Co-cordinator

Advisory committee
1. Dr. Chetan J.D.
Associate Professor
Department of Microbiology, Karnataka University, Dharwad

2. Dr. Satish Kumar
Professor
Department of Microbiology, University of Mysore, Mysuru
 

Revised syllabus (2022-23)
 

1.       Probiotics

Introduction, Development, Safety consideration, Validation,

Types of probiotics, Lactic acid bacteria, Bifidobacteria and propionebacteria,

Probiotics the beneficial bacteria

2.       Probiotics in Biotechnology

Introduction, Importance in Gut Microflora, inflammatory disease, Faecal transplants,

types of fermentation, healing power of fermented foods

3.       New frontiers and challenges in probiotic applications

Prebiotics, novel prebiotic, prebiotics as excellent therapeutic agent,

futuristic challenges and goals. Microencapsulation and nanotechnology,

Guidelines and regulation for probiotics

4.       Vectors to make improceed probiotic products

Characteristic features, Importance and applications , Probiotic cheese,

Technological features of probiotics, future trends

5.       Probiotics in Health

Probiotics and reduction in adult lactose tolerance, colonic metabolism,

clinical symptoms of lactose intolerance,

Use of probiotics to manipulate colonic fermentation.

    Practicals

1.       Isolation of LAB

2.       Isolation of DNA(LAB/Bifido)

3.       Analysis of bacterial cell motility

4.       Staining of LAB

5.       Probiotic cheese/Butter

6.       Microencapsulation

7.       Isolation of isoflavon from soya

8.       Visit to nearest Dairy and study about the Probiotic product.

Activity

Probiotic Culinary Food Festival 2021-22

Achievements in Certificate course in Probiotics

Result A.Y. 2021-22

M.Sc. II

1.      Haripriya Suresh Babu

2.      Dhopare Vijayalaxmi Sanjeev

 

B.Sc. III

1.      Pishantot Nutan Sangappa

2.      Om Sunil Kolekar

 

Achievements in activity

Probiotics Food festival A.Y. 2021-22

1.      Jokare Neha Chandrakant

2.      Rupali waghmare, Dipti Vanskar

3.      Surekha Birajdar, Vidya Rathod