Basic Principles of Functional Food Science

Functional Food Textbook Volume 6: Basic Principles of Functional Food Science


Scientists, public health experts, food producers and consumers have united to generate research on functional food that allows the public to lessen pharmaceutical side effects and surgical costs in the treatment of serious illness. This book presents not only innovative functional food ideas for managing chronic illnesses, but also the processes and scientific research which lead to these modern yet time-honored treatment methods. This issue not only preserves some of the wealth of contributions made in the field, but lays the foundation for a field of science that promises to expand in coming years, potentially changing modern society’s relationship with medicine.


This cornerstone guide, written by internationally-recognized functional, medical, and bioactive food experts, covers the basics of functional food science. With more than 1,000 scientific references, this book provides scientists, medical doctors, nutritionists, food technologists, and students majoring in biology, nutrigenetic, and food science fields, as well as public health professionals with a comprehensive and up-to-date examination of functional foods.


Basic Principles of Functional Food Science provides modern information on functional food components, including antioxidants, dietary fibers, prebiotics, plant sterols, bioactive peptides, and flavonoids, and many other phytochemicals. This text presents some of the latest developments in nutrigenomics, molecular biology, and epidemiology, as well as the production, marketing, and distribution of functional foods.

In this textbook, our editorial board has included additional information and resources in order to enhance the learning experience of our readers. These additions include detailed editing of articles, new figures, tables, and pictures, end of chapter summaries for each chapter, test questions at the end of each chapter, and an updated glossary with new key words.


There are many new words in our glossary at the end of the textbook. These words can be found using the page numbers associated with them in order to find the chapter that contains them. These words have each been conveniently highlighted in the chapters so they may be easily located. It is to the readers’ benefit to review these words in the glossary so that they may better understand the material in the chapters.

The book is collective work of 15 scientists, 9 universities, and other medical and food organizations across the globe.

Feedback and reviews


Here is some feedback and reviews from amazon.com by those who have used this textbook and enjoyed its resources:
“As an undergraduate biology student with a strong interest in both healthcare and public health, this textbook helps open a discussion about what functional food are and the importance of standardizing a definition of it as well as the necessity for further research into the subject. Even for anyone who may not be well-versed in the sciences, this book helps explains concepts in an easily understandable way — providing a glossary for anyone who may be lost among the medical jargon by explaining them in layman's terms. I recommend it to anyone who may be interested in nutrition, whether it be for their own well-being or because they're looking into a future in healthcare. It provides a more holistic approach to preventive healthcare and treatment especially for chronic diseases in which food can and is a form of medicine.” - Yeng Sung


“ As someone interested in and unfamiliar with functional foods and bioactive compounds, this textbook provided a helpful overview. I’m a Berkeley alumni and current Master’s student who wanted to know more about health nutrition, especially functional foods. Reading through this textbook helped me to understand how functional foods are generally defined and their relevance in our society today. The glossary at the back was also very helpful in making all of the terminology and concepts discussed in this book clear. Would recommend to anyone interested in learning about functional foods, whether you are an expert or a casual reader!” - Krystal Han


“I am studying to become a registered dietitian and this book is a fantastic source for learning more about functional foods and functional nutrition. If you are interested in learning from case studies about how certain bioactive compounds in foods work to improve health, then I recommend this textbook. It is highly informational and provides new insight for the health industry and how to treat patients without the use of pharmaceuticals. Definitely a good read for those who are into holistic and natural approaches.” - Bryan Singharaj


In the face of growing support and differentiation of this field, we wanted to recommend the sixth edition of the Functional Food Textbook: Basic Principles of Functional Food Science. We believe it will enrich the university classroom and the future of functional food learning. If you are interested in obtaining copies of our textbook at a discount, email us at ffc_usa@sbcglobal.net! Also, explore our website at: www.functionalfoodcenter.net.


     Series: Functional Food Science

     Basic Principles of Functional Food Science

     Paperback: 290 pages

     Publisher: CreateSpace Independent Publishing       

     Language: English

     ISBN-13: 978-1721961290

     Product Dimensions: 8.5 x 0.7 x 11 inches

     Average Customer Review: ***** 12 reviews
    Click here for more information on the book in Amazon.com