Level 1: Basics Principles 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 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.

Learning Objectives

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

Key Details

Course Dates: Ongoing upon registration

Duration: 8 weeks

Provider Reference Number: BPFFS106

Location: Online, Functional Food Institute

Admission Requirements: General Biology, Food & Nutrition, or relevent educational/professional experience

Credits Toward Certification (CFFS): 20

Required Text:  Basic Principles of Functional Food Science (Volume 6)

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

Instructors: 

• Francesco Matrisciano, MD, Ph.D.
• Dolores del Castillo, Ph.D.
• Danik Martirosyan, Ph.D.

Cost : $595.00 USD

*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 

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: Types of bioactive compounds, such as: antioxidants, phytochemicals, and flavonoids.  Bioactive compounds are discussed in terms of their health benefits.
  Readings: Chapter 2
• 
  3. Functional Foods and Chronic Diseases: How functional foods can be used for the prevention, management, and 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. In addition, the production, marketing, and distribution of functional foods.
  Readings: Chapter 5, 7, 8 and 10

• 5. Sensory Evaluation of Functional Foods: The objectives of sensory evaluation of functional foods, methodology, measurement and scaling in sensory evaluation, and how sensory evaluation tests are used in the food industry and its application in functional foods.

  Readings: Chapter 9

  
  6. Final conclusions: Students will write a summary of their time in the course, evaluating what they have learned.
   Readings: Chapter 12
  
•  
• Grading Criteria: 4 Chapter Quizzes, 1 Cumulative Final Exam, Weekly discussion w/ Professor (2 hrs total - virtual), Final Paper (700 word min.)

Benefits

This intensive course can you help to :

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

2. Learn how bioactive compounds support optimal health, wellness, and disease prevention/management

3. Prepare to teach an introductory course on functional foods at a university or accredited institution

4. Improve knowledge in the English language - for all international students

*Course may be taken in conjunction with International Functional Food Science Conference where participants will be able to attend and network with industry professionals.

**This Course is currently offered as an 8 week online course. FFC is also preparing to offer this course at our San Diego office, tentative May 2019. The classroom time for course completion will be 48 hours, for a total duration of one month.