Course Details

• Credit: 3
• Semester: 2
• Prerequisite: none
  

Synopsis

This course covers the science, technology, regulatory aspects, and product design and development of 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: Design Basics of Functional Foods
 ➤ Chapter 5: Legislation of Functional Foods
 ➤ Chapter 6: Delivery Technology
 ➤ Chapter 7: Special Topics (Food Fortification, Development of Functional Foods, Reversed Pharmacology)

Course Learning Outcomes

Upon successful completion of this course, students should be able to:
1. Explain the concepts, importance, and functional components of animal and plant based foods.
2. Evaluate current issues related to legislation, religion, food regulatory status, and design and development of functional food.
3. Present the concepts and principles of functional food orally in a clear manner.