FST3830 - Functional foods - Monash University

There is a more recent version of this academic item available.

Overview

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 you 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.

Offerings

S2-01-MALAYSIA-ON-CAMPUS

Requisites

Prerequisite

Contacts

Chief Examiner(s)

Dr Lee Yee Ying

Unit Coordinator(s)

Dr Lee Yee Ying

Notes

IMPORTANT NOTICE:
Scheduled teaching activities and/or workload information are subject to change in response to COVID-19, please check your Unit timetable and Unit Moodle site for more details.

Teaching approach

Enquiry-based learning

Assessment

1 - Mid-semester exam

2 - Two projects/essays

3 - Oral presentation

4 - Examination (2 hours and 10 minutes)

Scheduled and non-scheduled teaching activities

Lectures

Tutorials

Workload requirements

Workload

Learning resources

Required resources

Recommended resources

Johnson, I. and Williamson, G. (2003) Phytochemical functional foods. Woodhead Publishing Limited: Cambridge, England.

Remacle, C. and Reusens, B. (2004) Functional foods, ageing and degenerative disease. Woodhead Publishing Limited: Cambridge, England.

Shi, J., Ho, C.T. and Shahidi, F. (2005) Asian functional foods. CRC Press: United States of America.

Watson, D.H. (2003) Performance functional foods. Woodhead Publishing Limited: Cambridge, England.

Gibson, G.R. and Williams, C.M. (2000) Functional foods: Concept to product. Woodhead Publishing Limited: Cambridge, England.

Ferruzzi, M.G., Jonnalagadda, S.S., Liu, S., Marquart, L., McKeown, N., Reicks, M., Riccardi, G., Seal, C., Slavin, J., Thielecke, F., van der Kamp, J.W. & Webb, D. 2014. Developing a standard definition of whole-grain foods for dietary recommendations: Summary report of a multidisciplinary expert roundtable discussion. Advances in Nutrition 5 (2): 164-176.