Course overview
The aim of this course is to evaluate the role foods, functional foods, bioactives and nutrients have in preventing or treating diseases. Historical and modern uses of 'food as medicine'. The role of bioactives and phytonutrients in explaining the medicinal properties of food; common uses of food (functional food) for the treatment, maintenance and prevention of health concerns (bone health, oral health, obesity, gut health, immune function, cancer, cardiovascular disease). Delivery of functional ingredients in enriched foods - issues of formulation, product development, encapsulation or slow release of protected components, consumer acceptance and perceptions of functional foods. Definition of regulatory requirements that relate to therapeutic claims for functional foods and nutraceuticals.
Course learning outcomes
- Evaluate bioactive compounds in food and their biological properties.
- Evaluate the effectiveness of foods, functional foods, nutraceuticals and medicines in health and to prevent or treat various diseases using the literature.
- Discuss issues of formulation and delivery of functional ingredients in foods.
- Interpret and apply the latest regulatory requirements for functional foods and associated health claims.