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  • عام

  • About the Lecturer

    • About the Lecturer درس

      Dr. Meryem LALAOUI

      Academic Rank: Lecturer Class B (Maître de Conférences B)
      Institute: Institute of Natural and Life Sciences
      Department: Department of Biotechnology
      Email: lal.meriem@centre-univ-mila.dz
      Institution: Abdelhafid BOUSSOUF University Center, Mila, 43000, Algeria.


  • About the Course

    • About the Course درس

      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

      • Lecture: 1h 30 min per week

      • 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.


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    • 🎯 Course Objectives مجلد

      1. Understand the fundamentals of the immune system: Identify the components and mechanisms of innate and adaptive immune responses.

      2. Differentiate between the various types of antibodies: Study their structure, properties, and roles in immune defense.

      3. Acquire skills in immunological diagnostic techniques: Including ELISA, RIA, and antigen-antibody interactions.

      4. Apply immunological concepts in the food industry: For detecting biological contaminants and assessing food safety through immune-based methods.

      5. Analyze the relationship between nutrition and immunity: Understand how certain dietary components (e.g., vitamins, probiotics) affect immune function.

      6. Develop critical thinking and practical skills: Through case studies and hands-on use of modern diagnostic tools.

      7. Raise awareness of microbial food risks: And the immune system’s role in protecting against them.


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