Basic Principles of Functional Food Science

This course aims to educate research professionals, students, and the public through descriptions of functional food components, health benefits, chronic diseases, global markets, and sensory evaluation. We hope you enjoy the course. 


Course Description and Objectives

This course aims to educate research professionals, students, and the public through descriptions of functional food components, health benefits, chronic diseases, global markets, and sensory evaluation. The course introduces the emerging field of functional food science. The course discusses the definition of functional foods and their importance. Students will learn how functional foods can be used to reduce the risk of disease and manage chronic diseases. Regulation of functional food definitions and bioactive compounds will also be discussed.

By completing this course participants should be able to:

  • Understand how functional foods act as potential health benefits and what food sources they come from
  • Understand the practical steps necessary for discovering and producing new functional foods
  • Make informed choices about functional foods
  • Understand the differences and similarities between medical, functional, and healthy foods
  • Compare differences and similarities for functional foods in different parts of the world

Topic Outline of the Course

A. Introduction

1. A new definition for Functional Food by FFC: Creating Functional Food Products using new definition

2. Introduction to Functional Foods

B. Bioactive Food Compounds

3. Bioactive compounds: Their role in Functional Food and Human Health, Classification and Definitions

C. Functional Foods and Chronic Diseases

4. Efficacy and Dose Determination

5. Vitamin C: optimal dosages, supplementation, and use in disease prevention

6. Classification of “Healthy” Food by Quantification of Nutrient Content based on Functional and Therapeutic Effect on Human Health

D. Functional and Medical Foods

7. Healthy, Functional, and Medical Foods. Similarities and Differences between these

8. Fortification of Foods with Micronutrients

E. Functional Foods Ingredients Market

9. Classification of Functional Food Ingredients

F. Biotechnology and Functional Foods

10. Genetic Modification in Food Products

11. Future Direction: Transgenic Producers, not products

G. Advancement of Functional Food Definition

12. FFC’s Functional Food Definition

13. Components of New Functional Food Definition

Course Work

4 Chapter Quizzes, 1 Cumulative Final Exam, Weekly discussion w/ Professor (2 hrs total - virtual), Final Paper (700 word min.)

Grading Criteria

Course Component: Percent of Course Grade

Chapter Quizzes: 20% (5% each quiz)

Cumulative Final Exam: 50%

Weekly Discussion w/ Professor: 10%

Final Paper: 20%

Teaching Methods

The course is a self taught course with an examination and certification of completion. This allows for participants to learn at their own pace and decide for themselves when to take the exam. All resources including syllabus, textbook, powerpoint slides, and PDF files will be provided after purchase as well as a recommended course of action with which to base the studies. The book provides practice quizzes to help you along the way and to provide feedback on your level of comprehension of the material. Once the participant has completed all included chapters, they can take the exam online which, after receiving a passing grade, will provide a printable certification of completion.

Basic Principles of Functional Food Science - Book Cover

COURSE DATES

Ongoing upon registration


DURATION

8 weeks


PROVIDER REFERENCE NUMBER

FFIO105


LOCATION

Online, Functional Food Institute


ADMISSION REQUIREMENTS

General Biology, Food & Nutrition, or relevent educational experience


CREDITS TOWARD CERTIFICATION (CFFS)

20


REQUIRED TEXT

Basic Principles of Functional Food Science, Volume 6. Edited by Dr. Danik Martirosyan, PhD.
ISBN-13: 978-1721961290


ASFFBC MEMBERSHIP

Your course enrollment includes 1 year of free membership to the ASFFBC


INSTRUCTORS

Dolores del Castillo, Ph.D.
Danik Martirosyan, Ph.D.


COST

$595.00 USD

Subject

Functional Food Science


*Partial scholarships and group discounts available

**This course may be completed for Continued Professional Development and may be eligible for tuition reimbursement from your employment institution


Dolores del Castillo, Ph.D

Senior Scientist, Head of Food Bioscience group, Institute of Food Science Research, CIAL (UAM-CSIC), Madrid, Spain.The certificate is valid for 3 years, until October 13th, 2020. Certificate number: 1006FFC/FFI.

Dolores del Castillo 

Danik Martirosyan, PhD,

President, Functional Food Center/Functional Food Institute, Dallas, TX, USA; Editor-in-Chief, The Journal of Functional Foods in Health and Disease, Dallas, TX, USA. He is a Certified Functional Food Scientist, Certificate number: 1000FFC/FFI. The certificate is valid for 3 years, until June 1, 2020

Danik Martirosyan