Course Code : ABF 457

Course Title : Functional Foods

Weekly lecture and application hours of the course: 4-0

Course Description:This course studies the relationships between the structure of raw materials and ingredients and their functionality.Functionality comprises physical, bio-active (health-promoting) and sensory properties. For the most important ingredients and raw materialconstituents, their contribution to the characteristics of the complex food matrix will be indicated. For bioactive compounds the focus will be ontheir potential activity in the human body, as well as on methods to retain the activity in the food.

Textbooks and supplementary books:

  1. Functional Foods, 2nd Edition by M Saarela

  2. Introduction to Functional Food Science, Third Edition: Third Edition, Textbook (Volume 1) 3rd Edition by

  3. Functional Food Ingredients and Nutraceuticals: Processing Technologies, Second Edition (Functional Foods and Nutraceuticals) 2nd Editionby John Shi ISBN-13: 978-1482240641 ISBN-10: 1482240645

Course Evaluation:

  • Class Participation 10%,

  • Mid-term Examination 30%,

  • Assignments 10%,

  • Final Examination 50%,

Attendance 95%compulsory