Immunology and Allergy in a Food Perspective
The course covers the structure of the immune system, allergies and immune-related diseases related to food, and antibody-based applications.
Lectures and compulsory group exercises cover the following sections:
the immune system and their role in infections
allergies and food components
antibody structure, properties and production of antibodies
applications based on antibodies in science and food analysis
In laboratory work (mandatory), current techniques in immunodetection are treated and specialization is done through group assignments on selected subjects.
Course evaluation
The course evaluation is now closed
BI1428-10429 - Course evaluation report
Once the evaluation is closed, the course coordinator and student representative have 1 month to draft their comments. The comments will be published in the evaluation report.
Additional course evaluations for BI1428
Academic year 2022/2023
Immunology and Allergy in a Food Perspective (BI1428-10337)
2022-09-29 - 2022-10-31
Syllabus and other information
Syllabus
BI1428 Immunology and Allergy in a Food Perspective, 7.5 Credits
Immunologi och allergi i ett livsmedelsperspektivSubjects
Food Science Biology Biology Food scienceEducation cycle
Bachelor’s levelAdvanced study in the main field
First cycle, has less than 60 credits in first-cycle course/s as entry requirementsBachelor’s level (G1F)
Grading scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Language
SwedishPrior knowledge
Knowledge equivalent to 10 credits Chemistry of which 5 credits are Biochemistry.Objectives
The course aims to provide basic knowledge about the immune system and how foods can cause immune responses and allergies. The course also provides knowledge about applications of antibodies in science, especially in food science.
After completing the course, the student should be able to:
describe the basics of the parts and structure of the immune system
account for immune responses and development of specificity
describe common components in foods that may be allergens
explain the emergence of food-related allergies and other inflammatory diseases
give an overview of how diet can reduce inflammatory diseases
account for antibody production and standard laboratory techniques
which is based on antibody binding
analyze and solve problems based on the use of antibody techniques
summarize selected literature in immunology and food allergy and present it in writing and orally
use basic laboratory techniques in immunodetection and interpret results and present them in writing
Content
The course covers the structure of the immune system, allergies and immune-related diseases related to food, and antibody-based applications.
Lectures and compulsory group exercises cover the following sections:
the immune system and their role in infections
allergies and food components
antibody structure, properties and production of antibodies
applications based on antibodies in science and food analysis
In laboratory work (mandatory), current techniques in immunodetection are treated and specialization is done through group assignments on selected subjects.
Grading form
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.Formats and requirements for examination
Passed written exams and passed accounts of practicals, and approved participation in mandatory activities.
If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.
The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.
If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.
For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.
Other information
The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.
If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.
Additional information
The required course prerequisites in chemistry can be obtained by for instance following the courses Basic Chemistry I, 15 credits (KE0062); Basic Chemistry II, 7,5 credits (KE0063) with at least 10 passed credits of which 5 credits should be Biochemistry. Alternatively, the prerequisite in Biochemistry can be obtained by following the course Biochemistry, continuation 7,5 credits (KE0064) and achieving at least 5 credits. Some parts of the course may be given with English as the main language.Responsible department
Department of Plant Biology