2022/23 Undergraduate Module Catalogue
FOOD3330 Functional Foods
10 creditsClass Size: 150
Module manager: Kieran Tuohy
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2022/23
Pre-requisite qualificationsSuccessful completion of a second year Science programme at University
This module is mutually exclusive with
This module is approved as a discovery module
Module summaryThis module serves to gain comprehensive and critical understanding on Functional Foods, namely foods and food ingredients with demonstrated enhanced physiological function or effects in disease risk reduction.
ObjectivesOn completion of this module, students will have an understanding of the health, scientific, regulatory an economic issues raised by 'functional foods'. Students will be able to combine scientific understanding gained in this and other modules with 'real world' interests in improving health and in generating added value in the food industry.
1. Explain the concept of “Functional Foods” and differences with food supplements, fortified foods, novel foods and medicines. Recognise the scientific, health regulatory and economic importance of “Functional Foods”.
2. Explain the differences between established “Functional Foods” with approved health claims and novel and new potential foods and food ingredients that can eventually have approved health claims
3. Recognise the strength of scientific evidence regarding the health benefits of given foods and food ingredients beyond their nutritional functions.
4. Develop a critical understanding to judge the difference between marketing and consumer perception and scientifically based knowledge regarding potential future Functional Foods.
5. Explain the sources of variability of in vivo studies (animal and human clinical trials) regarding bioavailability, digestion and methodological aspects.
Applying knowledge of food science and nutrition in the context of the current global diet-related health challenges.
Raise awareness of the need of further research in food to underpin knowledge-based innovation in the food industry
1. General background on “Functional Foods”
2. Health claims and regulations
3. Non-communicable diseases global statistics. Change in diet through evolution and current health implications
4. The Finnish experience with Functional Foods – Benecol case.
5. Omega-3 fatty acids in the context of Functional Foods
6. Flavonoids and Functional Foods
7. Beta-glucan and other food carbohydrates with health benefits: Effects on health and gut microbiota
8. Bioaccessibility/bioavailability of Functional Foods and bioactive ingredients
9. Encapsulation of functional bioactive ingredients
10. Selected topics (by seminars) on Functional Foods.
|Delivery type||Number||Length hours||Student hours|
|Private study hours||79.00|
|Total Contact hours||21.00|
|Total hours (100hr per 10 credits)||100.00|
Private study• Directed reading for lectures: 11 hours
• Reading for seminars presentations: 11 hours
• Additional reading/study: 46 hours
• Preparation and revision for coursework: 11 hours
Opportunities for Formative FeedbackGeneral feedback on exam performance will be posted on the Minerva, while individual feedback will also be provided upon marking of the exam.
Formative feedback will be given regularly during taught and seminar sessions in response to independent learning tasks.
Methods of assessment
|Assessment type||Notes||% of formal assessment|
|Presentation||Presentation of a poster in teams of four students, followed up by questions and discussion with blog space discussions.||30.00|
|Total percentage (Assessment Coursework)||100.00|
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Reading listThe reading list is available from the Library website
Last updated: 25/01/2023
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