FST3830 - Functional foods - 2017

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.

On completion of this unit students will be able to:

1. Demonstrate an understanding of the scientific basis for functional foods in promoting health benefits;
2. Justify a role for functional foods in the prevention and/or delay of onset of specific health disorders or disease syndromes;
3. Describe market and social drivers that determine the development, growth and expansion opportunities of functional foods in a global environment;
4. Obtain evidence-based information on the safety and efficacy of functional foods;
5. Evaluate experimental data obtained from the scientific literature and epidemiological sources as a basis to generate ideas for further research and investigation;
6. 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;
7. Demonstrate advanced scientific report writing and oral presentation skills.

Mid-semester exam (2 hours): 20%

Two projects / essays (10% each): 20%

Oral presentation: 10%

Examination (2 hours): 50%

Two hours of lectures and two hours of tutorials per week

See also Unit timetable information

Dr Lee Yee Ying

BIO1022, FST1800 and BTH2741