SLO | EN

Objectives and competences

• comparison of metabolic processes and cycles with respect to starting, finishing metabolites and energy • understanding the regulation of metabolic processes in cells and tissues • integrated knowledge of the immune system and its components • ability to interpret the mechanisms, limitations and benefits of typical immune and omics- methods

Content (Syllabus outline)

• nutritional biochemistry. Carbohydrates, lipids, proteins, amino acids, eicosanoids. • Metabolism of minerals and vitamins • metabolism in mammals, plants, microbes and differences between them, • regulation of energy metabolism, regulation of energy storage and mobilisation, metabolic fuels, starvation • metabolic disorders • gastrointestinal tract - overview of function and relation to microbiota; digestion, absorption and bioavailability • immunological mechanisms of pathogenic microbe recognition • tolerance to food antigens • innate immunity, complement; acquired immunity, B & T cells; antigen receptors on B and T cells, MHC complex; antibody-antigen interactions, lymphocyte activation, cell surface markers, cytokines and immunoregulation • aising and isolation of antibodies • asic and advanced biochemical and immunological techniques and their use for food safety: precipitation techniques; Western blotting, cellular techniques e.g. flow cytometry, omics technologies

Learning and teaching methods

lectures, work assignments in smaller groups and lab practicals

Intended learning outcomes - knowledge and understanding

Knowledge and Understanding: At the end of the course students should be able to: • predict metabolic and health deficits upon withdrawal of selected nutrients from the diet • predict the compensatory metabolic mechanisms in the case of nutrient deficiency • link the immune system mechanisms and its components in the defense against pathogens • conclude on the consequences of abnormalities in the immune system mechanisms • choose a suitable immune or omics- method to answer research questions related to food safety • read data and results obtained by modern equipment used in food safety

Intended learning outcomes - transferable/key skills and other attributes

knowledge and understanding of food components on health and homeostasis modern and emerging methods of microbe detection

Readings

Temeljni literatura in viri / Reading materials: Benkeblia N. OMICs Technologies: Tools for Food Science. CRC Press, 2016. Boyer, Rodney F. Temelji biokemije. Ljubljana, Študentska založba, 2005. Vozelj M. Temelji imunologije. 1. izd., 1. natis. Ljubljana, DZS, 2000.

Prerequisits

None.

  • izr. prof. dr. TOMAŽ LANGERHOLC, univ. dipl. kem.

  • Written examination: 70
  • Midterm exam: 30

  • : 20
  • : 20
  • : 60

  • Slovenian
  • Slovenian

  • KMETIJSTVO - 2.
  • VARNOST HRANE V PREHRAMBENI VERIGI - 1.