| Course ID: | FDST 7070E. 3 hours. |
| Course Title: | Functional Foods |
Course
Description: | Biochemistry and physiological effects of functional food
components and their roles as beneficial dietary components,
sources for innovative foods, and regulatory problems. |
| Oasis Title: | Functional Foods |
| Duplicate Credit: | Not open to students with credit in FDST 7070 |
| Nontraditional Format: | This course will be taught 95% or more online. |
| Pre or Corequisite: | FDST 7020E or permission of department. |
Semester Course
Offered: | Offered fall semester every odd-numbered year. |
| Grading System: | A-F (Traditional) |
|
| 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 |
| 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 |
| Honor Code Reference: | Students are responsible for maintaining and adhering to the
strictest standards of honesty and integrity in every aspect
of their lives. Honesty in academic matters is a large part of
this obligation. Specific regulations governing student
academic conduct are contained in the "UGA Student Handbook,"
and these should be read to avoid any misunderstanding. |