On successful completion of this Course, students will be able to: Integrate knowledge and understanding of functional foods, nutraceuticals, and the connection between nutrition and health; Distinguish the bioactive properties of major nutrients (carbohydrates, proteins, lipis, polyphenols) and impact of processing on the bioactivity of functional and nutraceutical ingredient in foods; Combine the knowledge they have acquired in a way appropriate to practicing the profession of the Food Technologist and have the skills they typically demonstrate through problem solving and functional food.
- Introduction to functional foods: definition, categorization, and, development;
- The role of bioactive carbohydrates in promoting human health;
- The effect of monounsaturated and polyunsaturated fatty acids on health;
- The importance of bioactive peptides for health;
- The effect of phytosterols on reducing the risk of developing cardiovascular diseases;
- The beneficial effects of dairy product and fish on health;
- Projects and presentation;
- Phytochemicals and cancer;
- Vegetable fiber: Effect on the prevention of diabetes and cardiovascular disease;
- Probiotic foods and prevention of degenerative diseases;
- Impact of Processing on the bioactivity of functional and nutraceutical ingredient in foods;
- Emerging technologies for functional food production.
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