Course Description

Biochemistry and physiological effects of functional food components and their roles as beneficial dietary components, sources for innovative foods, and regulatory problems.

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Athena Title

Functional Foods

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Equivalent Courses

Not open to students with credit in FDST 7070

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Non-Traditional Format

This course will be taught 95% or more online.

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Pre or Corequisite

FDST 7020E or permission of department.

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Semester Course Offered

Offered fall

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Grading System

A - F (Traditional)

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Course Objectives

To familiarize the students with the sources, chemistry and physiological effects of functional food components To understand delivery vehicles for functional food components To understand regulatory aspects of functional foods

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Topical Outline

- Overview of the relationship of functional foods to fortified foods and supplements - Functional ingredients and their properties -- phenolics -- antioxidants -- sterols -- phytoestrogens -- fiber -- n-3 fatty acids (Omega) -- carotenoids -- organosulfur and organoselenium compounds - Soy products - Pre- and probiotics - Botanicals and herbals - Regulations - New product introduction - Current research

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