Postgraduate education course FUNCTIONAL MICROORGANISMS: HEALTH RELEVANCE AND POTENTIAL TECHNOLOGICAL APPLICATIONS IN FOOD AND PHARMACEUTICAL PRODUCTS Organizers: Functional Foods Forum and Institute of Biomedicine, Faculty of Medicine, University of Turku, Turku, Finland Aims/Learning objectives: Obtain thorough knowledge on biotics (pro-, pre-,syn- and postbiotics as components of foods and pharma) and fermented foods （TEHCNologies和健康方面），深入了解微生物群修改食物，作为影响健康和福祉的新手段。获得该地区实验室的实际方面，并获得对使用微生物群调节剂的食物和制药成分的使用的监管理解。Time and place: 8 th May to 12 th May 2023, University of Turku campus, Turku, Finland (lecture room announced later to those who have signed up for the course) Number of particpants: 25 for laboratory work, not limited for lectures Credits: 2 credits including course work, 1 credit lectures and advance reading MONDAY May 8 th 2023 8:45-9:15 Registration of participants, welcome, presentation of activities: Kirsi Laitinen/Seppo Salminen 9:15-9:45 Intestinal microbiota and probiotics, prebiotics, synbiotics and postbiotics (Seppo Salminen, in person ) 09:45-10:30 Experimental models of gut microbiota (Sauli Haataja, in person ) 10:30-11:00 Break 11.00-11.30 Selection of probiotics:体外和体内研究之间的相关性（亲自Gabriel Vinderola）。11：30-12：30益生菌的工业视角（Arthur Ouwehand，亲自）12：30-14：00午餐休息14：00-17：00实验室工作（Gabriel Vinderola和Arkadiuz Zakrzrzewski，一个人）5月9日，星期二，2023年3月9日，星期二Endo，在线）10：15-11：00发育中的婴儿微生物群； factors affecting it and opportunities for probiotics and prebiotic (Miguel Gueimonde, in person ) 11:00-11:30 Break 11:30-12:15 Diet and gut microbiota interactions (Noora Houttu, in person ) 12:15-13:00 Biomass production and scaling up the production of functional microorganisms (Gabriel Vinderola, in person )