Undergraduate - UnitFST3830 - Functional foods

This unit entry is for students who completed this unit in 2014 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

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6 points, SCA Band 2, 0.125 EFTSL

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered, or view unit timetables.

Level	Undergraduate
Faculty	Faculty of Science
Organisational Unit	School of Science, Malaysia
Offered	Malaysia Second semester 2014 (Day)
Coordinator(s)	Dr Thoo Yin Yin

Synopsis

Functional foods have emerged in the 21st century as a multi-billion dollar industry. The unit provides an overview of the scientific basis of functional foods throughout the human lifespan. Inter-relationships between the validity and proofing of health claims, legislation, safety and advertising strategies will be examined in the context of preventing or delaying onset of health disorders, and providing health benefits for specific disorders/diseases based on available epidemiological information. The unit will provide students with the opportunity to use this information with a view to developing research opportunities and novel products in the burgeoning global functional food market by linking existing knowledge with recent advances in biotechnology.

Outcomes

On completion of this unit students will be able to:

Demonstrate an understanding of the scientific basis for functional foods in promoting health benefits;

Justify a role for functional foods in the prevention and/or delay of onset of specific health disorders or disease syndromes;

Describe market and social drivers that determine the development, growth and expansion opportunities of functional foods in a global environment;

Obtain evidence-based information on the safety and efficacy of functional foods;

Evaluate experimental data obtained from the scientific literature and epidemiological sources as a basis to generate ideas for further research and investigation;

Critically evaluate current literature relating to innovation and development as well as marketing of novel functional foods within the requirements of a global legislative framework;