FUNCTIONAL FOODS (2 Credits)

Learning Outcomes:

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.

Topics:

1. Introduction to functional foods: definition, categorization, and, development;
2. The role of bioactive carbohydrates in promoting human health;
3. The effect of monounsaturated and polyunsaturated fatty acids on health;
4. The importance of bioactive peptides for health;
5. The effect of phytosterols on reducing the risk of developing cardiovascular diseases;
6. The beneficial effects of dairy product and fish on health;
7. Projects and presentation;
8. Phytochemicals and cancer;
9. Vegetable fiber: Effect on the prevention of diabetes and cardiovascular disease;
10. Probiotic foods and prevention of degenerative diseases;
11. Impact of Processing on the bioactivity of functional and nutraceutical ingredient in foods;
12. Emerging technologies for functional food production.