Course Details

• Credit: 3
• Semester: 1
• Prerequisite: none
  

Synopsis

This course covers the science, technology, regulatory aspects and consumerism towards a class of foodstuffs referred to as ‘functional foods’ (foods rendering health benefits). Students will be taught in detail on various aspects relevant to plant and animal based functional foods and their economic importance.

Course Objective

This course is an advanced course designed to give students an understanding of various aspects relevant to functional foods. The student will learn to identify functional components in foods, which are categorised as functional, and learn various techniques involved in identifying and developing functional foods.

Course Content

Lectures:
 ➤ Chapter 1: Plant-Based Functional Foods
 ➤ Chapter 2: Animal-Based Functional Foods
 ➤ Chapter 3: Importance of Prebiotics and Probiotics
 ➤ Chapter 4: Functional Foods and Product Development
 ➤ Chapter 5: Functional Foods and Regulatory and Religous Issues
 ➤ Chapter 6: Safety Issues Related to Functional Foods 

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Discuss the concept and importance of functional foods.
2. Identify the components function in plant- and animal-based foods that are categorised as work.
3. Associate the health benefits of functional food and disease prevention.
4. Identify the food ingredients that benefit working specifically for use in product development and formulation.
5. Describe current issues related to the regulatory status of functional food.