BI1428, Immunology and Allergy in a Food Perspective, 7.5 Hp
Print syllabus

Syllabus

Finalized by: Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ), 2021-12-16
Valid from : Autumn semester 2022 (2022-08-29)

Level

First cycle (G1F)

Main field of study

Biology, Food Science

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.

Course language

Swedish

Entry Requirements

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.

Examination Formats and Requirements for Passing the Course

Passed written exams and passed accounts of practicals, and approved participation in mandatory activities.

Responsible Department/Equivalent

Department of Plant Biology

Cooperating departments

Department of Molecular Sciences

Supplementary information

Included in program

• Food Science (BSc)
• Agricultural Science with a Specialisation in Food Science

The Course Replaces

BI1280

Other 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.