Functional Food Center

Basics in Functional Food Science

Course Proposal for Basics in Functional Food Science

Course Description

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 science 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 treat disease. Regulation of functional food definitions and bioactive compounds will also be discussed.

Objectives

  • 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

The tentative classroom time for course completion is 48 hours, for a total duration of one month at our San Diego office, from May 1 to May 28, 2019.

Course Outline

  • 1. Introduction: we will define functional foods and explore the foundation of functional food science: biomarkers and bioactive compounds.            Without these, functional foods would not be able to provide their health benefits.
        Readings: Chapter 1 and Chapter 3

  • 2. Bioactive Food Compounds: we will discuss various types of bioactive compounds, such as: antioxidants, phytochemicals, and flavonoids.              Bioactive compounds are discussed in terms of their health benefits.
        Readings: Chapter 2, “Bioactive Compounds: The Key to Functional Foods”

  • 3. Functional Foods and Chronic Diseases: how functional foods can be used to prevent, manage, and for the treatment of chronic disease
  •     such as metabolic syndrome, diabetes, and cancer. Readings: Chapter 4, 6, and 11

  • 4. Functional Foods in Industry: Latest developments in nutrigenomics, molecular biology, and epidemiology, as well as the production,                     marketing, and distribution of functional foods
         Readings: Chapter 5, 7, 8 and 10

  • 5. Final conclusions: Students will write a summary of their time in the course, evaluating what they have learned.
        Readings: Chapter 12

Required Texts

Basic Principles of Functional Food Science (Functional Food Science Textbooks) (Volume 6)

Assigned journal articles

Estimated Cost

$1500 US dollars per student

 

Benefits of this Course

1. Enhance your career opportunities with the latest knowledge in functional foods

2. This course qualifies you to teach an introductory course on functional foods at a university or accredited institution

3.  Learn how bioactive compounds support optimal health, wellness, and disease prevention

4.  Course is in coordination with 26th International Functional Food Science Conference so students can attend and network with professionals

5.  Intensive course that will improve knowledge in English language and Food Science