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752-5102-00L 4 Credits MSC D-HEST , D-BIOL
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Functional Microorganisms in Foods and the Human Microbiome

Lecturers: Anna Greppi, Prof. Dr. Nicholas Bokulich, Dr. Anton Lavrinienko
Examiners: Anna Greppi, Prof. Dr. Nicholas Bokulich
VVZ CR n/a

Last Updated: 2026-06-01 11:33:01

Abstract

The human gastrointestinal tract is colonised by trillions of microbial cells, which interact with the host in myriad ways. In this course we will examine selected topics linked to the human microbiome such as its diversity and composition, its role in health and disease and the impact that diet and pro, pre and psycobiotics have on consumer's health via gut microbiome modulation.

Objective

In this course you will analyse the roles of the human microbiome in health and diseases, and use this as a basis to develop innovative biotechnological applications. At the end of this course you will be able to independently evaluate the roles and applications of the human microbiome for health and disease. You will develop and formulate a novel research proposal related to the human microbiome, and pitch your idea to an audience.

Content

We will examine diverse applications of the human microbiome. The main topics covered during the lecture include: • Gut microbiome in host health and disease • Modulation of gut microbiome via probiotics, prebiotics, postbiotics and psycobiotics • Impact of diet on gut microbiome Via interactive workshops, students will learn how to develop a research questions and objective and write and formulate a research proposal. At the end of the course, students will be required to write a research proposal and complete a group project on a selected topic and process evaluation. The project will involve information research and analysis followed by an oral presentation of the research proposal.

General Information

Language
English
Levels
MSC
Frequency
Yearly recurring

Examination

Type
graded semester performance
Primary mode of examination: written project.

Course Components

Type Title Time & Place Hours
lecture Functional Microorganisms in Foods and the Human Microbiome
  • Tue 10:15-12:00 (LFV E 41)
2 h weekly

Offered In