Course Objectives
Upon completion of this course, students will be able to:
- Understand the importance of trans-disciplinary science (food science, nutrigenomics, molecular biology, epidemiology, etc.) for the discovery of bioactive food components and determining its efficacy
- Understand how functional foods act as potential health benefits and what food sources they come from
- Understand how to use discoveries in biomedical sciences, USDA databases, and FDA regulations to create new functional food products for general health maintenance, as well as for diet-related chronic diseases
- 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 Provide a complete computerized nutritional analysis of new food products with the usage of USDA nutrient databases
- Identify relevant FDA structural, functional, and health claims for the newly created functional food products
Topic Outline of the Course
A. Introduction
1. Definition of functional food. Healthy, functional, and medical foods. Similarity and differences between these categories. Bioactive food compounds
2. Functional Foods and its Biomarkers
3. Healthy, functional and medicinal foods: similarities and differences in the categories
4. Scientific standards for evaluating functional food claims (biological mechanism, Intervention trial {randomized controlled clinical trials}, epidemiological evidence)
B. Bioactive Food Compounds: Sources and Potential Health Benefits
5. Efficacy of bioactive compounds and intake levels necessary to achieve desired effect
6. Suitable food vehicle for bioactive ingredients
7. Relationships between bioactive food components and their health benefits
8. Dietary fiber
9. Soluble fiber and prebiotics
10. Plant sterols
11. Phytochemicals in disease prevention and intervention
12. Role of bioactive peptides and its biofunctional attributes
13. Flavonoids
14. Fortification of foods with micronutrients
C. Functional Foods and Chronic Diseases
15. Functional Foods and Cardiovascular Disease
16. Functional and healthy foods for the prevention and management of metabolic syndrome and diabetes
17. Management of Metabolic syndrome
18. Spices and functional foods in diabetes
19. Impact of vitamin D on obesity
20. How can omega-3 fatty acids prevent and treat cancer
21. Functional foods in emotional health
22. Functional foods for oral health
23. Non-alcoholic fatty liver disease and functional foods
D. Functional Foods: Philosophy, sensory evaluation, interaction and marketing
24. Philosophy of functional foods in east and west
25. Sensory evaluation of functional foods
26. Food and drug interaction
27. Functional foods ingredients market
Final Exam
Course Work
4 Chapter Quizzes, 1 Cumulative Final Exam, Final Paper (700 word min.)
Grading Criteria
Course Component: Percent of Course Grade
Chapter Quizzes: 20% (5% each quiz)
Cumulative Final Exam: 50%
Final Paper: 30%
Textbook
Introduction to Functional Food Science, Third Edition: Third Edition, Textbook (Volume 1), Edited by Martirosyan DM, Food Science Publisher, Dallas, USA
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.
Function of this Course in Total Curriculum
The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste, toward providing healthy and functional foods. Today’s consumers desire foods that go beyond basic nutrition - foods capable of promoting better health, or even playing a disease-prevention and management role. To meet this need for innovation, academic research, and the education system at the university, must be combined with the functional food research, development and commercialization strategies. This course is extremely important for food scientists, dietitians, nutritionists, and health care practitioners. It will enable them to discuss food choices for health maintenance and evaluate credible information about food and its role in health promotion, maintenance, and management.
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