Basic Principles of Functional Food Science

Functional Food Institute
Instructors: Francesco Matrisciano, MD, PhD, Dolores del Castillo, PhD, and Danik Martirosyan, PhD

Phone: 469-441-8272

E-mail: ffc_usa@sbcglobal.net
Course Length: 8 weeks, online


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:

1. Understand how functional foods act as potential health benefits and what food sources they come from

2. Understand the practical steps necessary for discovering and producing new functional foods

3. Make informed choices about functional foods

4. Understand the differences and similarities between medical, functional, and healthy foods

5. Compare differences and similarities for functional foods in different parts of the world


Prerequisites: General Biology, Food & Nutrition, or relevant educational/professional experience

Required Text: Basic Principles of Functional Food Science, First Edition, Volume 6. Edited by Dr. Danik Martirosyan, PhD.

ISBN-13: 978-1721961290; ISBN-10: 1721961291
Credits Toward Certification (CFFS): 20
ASFFBC Membership: Your course enrollment includes 1 year of free membership to the ASFFBC

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

Categories. Bioactive Food Compounds

      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%

Course Schedule


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.