About the Course
Subject: Applied Immunology
Field: Natural and Life Sciences
Department: Biotechnology
Specialization: Food Science
Target Audience: 2nd-year students
Teaching Unit: Fundamental Unit (UE fondamentales)
Credits: 4
Coefficient: 2
Total Hours: 45 hours over 15 weeks
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Lecture: 1h 30 min per week
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Tutorial (TD): 1h 30 min per week
Applied Immunology is a fundamental subject for students in the field of Food Science, providing them with essential knowledge about immune system mechanisms and their relevance to food safety and quality. The course introduces the basic components of the immune system and the body’s defense mechanisms against pathogens, with a special focus on immunological applications in the food industry. These include the detection of biological contaminants using immunological techniques such as ELISA and RIA, and the development of rapid diagnostic tools. The course also explores the relationship between nutrition and immunity, highlighting how certain food components can influence immune function.