Functional Foods and Health Claims

Course code FSHN3070Units 10Level 3000Faculty of Science and Information TechnologySchool of Environmental and Life Sciences

Provides a detailed view of the new and burgeoning area of functional foods which are foods which have a health benefit above and beyond their nutrient content. The course will cover the areas of identification of the various bioactive components, the making of specific functional foods containing these bioactive components and the relevance these foods have to health benefits. The issue of health claims relative to functional foods and the laws governing their use will also be covered.

Available in 2014

OurimbahSemester 1
Previously offered in 2013, 2012, 2011, 2010, 2009, 2008, 2007, 2006, 2005, 2004
ObjectivesOn successful completion of this course, students will be able to:

1. understand the concepts of functional food and food therapy and its role in human health
2. understand the functionality of bioactive food components and critique the use of these biochemicals in the prevention or treatment of disease states.
3. understand the health attributes of functional foods and critique the claims that they can reduce the risk of common diseases such as cardiovascular disease, cancer, obesity and modify the aging process and mental acuities.
4. understand the global trends with respect to the demand and application of functional foods and critique their role in the food and health industries and society as a whole.
5. understand the links between functional foods, herbal remedies and pharmaceutical preparations and the government regulations which govern their sale.
ContentBioactive Components of Food
- Historical and Cultural Perspectives
- Identification of Bioactive Food Components
- The Making and Sale of Functional Foods
Health Attributes of Functional Foods
- Health Functionality and Benefit of Food Components
- Health Functionality of the Whole Functional Foods
- Specific Examples of Existing Products and their Relevance to Specific Diseases
Health Claims and Government Regulations
- Regulations re Functional Foods
- Regulations re Health Claims
- Role of the Food, pharmaceutical and complementary/alternative medicine industries
Future Prospects and Markets
- Australian Market
- International Markets
- Use in Medicine and Public Health.
Replacing Course(s)This is a new course to be offered from 2003 on the Ourimbah Campus.
TransitionNo transition arrangements are necessary.
Industrial Experience0
Assumed KnowledgeBIOL2011
FSHN2010
FSHN2020
FSHN2030
FSHN3020
Modes of DeliveryInternal Mode
Teaching MethodsCase Study
Lecture
Laboratory
Student Projects
Tutorial
Assessment Items
Examination: Formal
Other: (please specify)Mid-semester exam
Presentations - IndividualOral
TutorialExercises/Quizzes (Online)
WorkshopWritten assignments
Contact HoursLecture: for 2 hour(s) per Week for Full Term
Tutorial: for 3 hour(s) per Week for Full Term
Timetables2014 Course Timetables for FSHN3070