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Immunology and Allergy in a Food Perspective


BI1428 Immunology and Allergy in a Food Perspective, 7.5 Credits

Immunologi och allergi i ett livsmedelsperspektiv


Food Science Biology

Education cycle

Bachelor’s level

Advanced study in the main field

First cycle, has less than 60 credits in first-cycle course/s as entry requirements(G1F)

Grading scale

5:Pass with Distinction, 4:Pass with Credit, 3:Pass, U:Fail The requirements for attaining different grades are described in the course assessment criteria which are contained in a supplement to the course syllabus. Current information on assessment criteria shall be made available at the start of the course.



Prior knowledge

Knowledge equivalent to 10 credits Chemistry of which 5 credits are Biochemistry.


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


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.

Formats and requirements for examination

Passed written exams and passed accounts of practicals, and approved participation in mandatory activities.
  • If the student fails a test, the examiner may give the student a supplementary assignment, provided this is possible and there is reason to do so.
  • If the student has been granted special educational support because of a disability, the examiner has the right to offer the student an adapted test, or provide an alternative assessment.
  • If changes are made to this course syllabus, or if the course is closed, SLU shall decide on transitional rules for examination of students admitted under this syllabus but who have not yet passed the course.
  • For the examination of a degree project (independent project), the examiner may also allow the student to add supplemental information after the deadline. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

Other information

  • The right to take part in teaching and/or supervision only applies to the course date to which the student has been admitted and registered on.
  • If there are special reasons, the student may take part in course components that require compulsory attendance at a later date. For more information on this, please refer to the regulations for education at Bachelor's and Master's level.

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

Cooperating departments:

Department of Molecular Sciences

Further information

Determined by: Programnämnden för utbildning inom naturresurser och jordbruk (PN - NJ)
Biology field: Cellbiologi
Replaces: BI1280

Grading criteria

There are no Grading criteria posted for this course

Course facts

The course is offered as an independent course: Yes Tuition fee: Tuition fee only for non-EU/EEA/Switzerland citizens: 19027 SEK Cycle: Bachelor’s level
Subject: Food Science Biology
Course code: BI1428 Application code: SLU-10337 Location: Uppsala Distance course: No Language: Swedish Responsible department: Department of Plant Biology Pace: 100%