The University of Newcastle, Australia
Available in 2019

Course handbook

Description

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.


Availability2019 Course Timetables

Ourimbah

  • Semester 1 - 2019

Learning outcomes

On successful completion of the 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.


Content

Bioactive 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.

Assumed knowledge

FSHN3070Functional Foods and Health ClaimsProvides 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.FSCITFaculty of Science723School of Environmental and Life Sciences1030005940Semester 1 - 2019CENTRALCSTOurimbah2019BIOL2011

FSHN2020

FSHN2030

FSHN3020Bioactive Components of Food Historical and Cultural Perspectives Identification of Bioactive Food Components The Making and Sale of Functional FoodsHealth 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 DiseasesHealth Claims and Government Regulations Regulations re Functional Foods Regulations re Health Claims Role of the Food, pharmaceutical and complementary/alternative medicine industriesFuture Prospects and Markets Australian Market International Markets Use in Medicine and Public Health. NOn successful completion of this course, students will be able to:1Understand the concepts of functional food and food therapy and its role in human health2Understand the functionality of bioactive food components and critique the use of these biochemicals in the prevention or treatment of disease states.3Understand 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.4Understand 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.5Understand the links between functional foods, herbal remedies and pharmaceutical preparations and the government regulations which govern their sale. Written Assignment: Workshop Written Assignment to prepare major paper (self-directed component)Quiz: Tutorial Quizzes (Online)Formal Examination: Formal examinationsPresentation: Presentation Individual (Oral)In Term Test: Mid Semester Examination OurimbahLectureFace to Face On Campus2hour(s)per Week for0Full Term0TutorialFace to Face On Campus3hour(s)per Week for0Full Term0


Assessment items

Written Assignment: Workshop Written Assignment to prepare major paper (self-directed component)

Quiz: Tutorial Quizzes (Online)

Formal Examination: Formal examinations

Presentation: Presentation Individual (Oral)

In Term Test: Mid Semester Examination


Contact hours

Ourimbah

Lecture

Face to Face On Campus 2 hour(s) per Week for Full Term

Tutorial

Face to Face On Campus 3 hour(s) per Week for Full Term