FUNCTIONAL FOODS & NUTRACEUTICALS (2 SCU)

Learning Outcomes:

On successful completion of this course, students will be able to: define the bioactive, functional food and nutraceutical components including the roles in human health; Describe The emerging issue in bioactive properties of major nutrients (carbohydrates, proteins, lipids, polyphenols) and the impact on food processing on the bioactivity of the functional and nutraceutical; apply the knowledge in functional food and nutraceutical in the development of functional food product.

Topics:

1. The introduction of functional foods and nutraceutical;
2. The role of bioactive carbohydrates in promoting human health;
3. The effect of monounsaturated and polysunsaturated fatty acid on health;
4. The importance of bioactive peptides for health;
5. The importance of bioactive peptide for health;
6. Polyphenols as bioactive compound;
7. The beneficial effects of dairy and fish product on health;
8. Bioactive compound in soybean;
9. Student project and presentation;
10. Student project and presentation;
11. Dietary fiber and probiotic;
12. Processing effect in functional food development;
13. Emerging technologies and issue in functional food production.