Students are able to understand this course includes evaluation of food-related biological functions.
- Factors affecting the nutritional value of food (compound antinutritional, handling, processing, nutrification etc).
- Overview of the eating habits and diet.
- The presence of nutrients in fresh foods and changes during harvesting, storage, purification, and processing which includes: blancing, baking, cooling/freeze, drying, fermentation, radiation, addition of preservatives and packing.
- Nutrifikasi food with the addition of protein, vitamins and minerals, as well as the factors that influence the utilization of nutrients in the body element.
- This course covers the evaluation of food-related biological functions.
- Evaluation techniques include bioavailability, digestibility, absorption and cellular functions of nutritional and non-nutritional components and bioactive compounds including dietary fiber, pigments and phytochemicals in food.
- Evaluation of the safety, efficacy and biological mechanisms in the body content of bioactive compounds for food and how to test it.
- Testing in vivo, in vitro or in cell tissue culture and animal models and humans.
- Evaluation function that will be covered include the functions of digestion, absorption and distribution: vascular, neural, hormonal, immune system, enzyme systems and others.
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