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.
Additional information on implementation and assessment • compulsory attendance at laboratory practicals (at least 80% of contact hours), lab-report and preliminary exam 30 %
• written exam 70 %
