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NU FS 200

Introduction to Functional Foods and Nutraceuticals

3 units

Winter 2017

Topics

  • Introduction to Functional Food/Nutraceuticals
  • Implications of diet on chronic diseases and health
  • Phytochemicals I
  • Phytochemicals II
  • Tea and wine
  • Natural Health Products
  • Carbohydrate-based functional foods: Oligosaccharides
  • Carbohydrate-based functional foods: dietary fiber
  • Probiotics and prebiotics (Dr. Gänzle)
  • Carbohydrate-based functional foods: resistant starch
  • Whole grain products
  • Protein-based functional foods: bioactive protein (I)
  • Protein-based functional foods: bioactive protein (II)
  • Protein-based functional foods: bioactive peptides
  • Lipids as functional foods: fat facts & fat replacers
  • Lipids as functional foods: conjugated linoleic acids
  • Lipids as functional foods: omega-3 fatty acids
  • Regulation and health claim of functional foods/nutraceuticals
  • The role of sensory science in functional foods (potentially a invited lecture)
  • Develop functional food and nutraceuticals
Winter 2016

Topics

  • To develop a comprehensive understanding and appreciation of functional

Readings

  • Aluko, R. E. 2012. Functional Foods and Nutraceuticals. Springer. 162 p
    unspecified
  • Smith, J., & Edward, C. 2010. Functional Food Product Development. Hoboken,
    unspecified
  • NJ, USA: Wiley-Blackwell. 536 p. LC Call Number: QP144.F85 -- F853 2010eb
    unspecified
  • McClements, D. J., & Decker, E. D. 2009. Designing functional foods: measuring and controlling food structure breakdown and nutrient absorption. CRC Press. 722 p
    unspecified
  • Takayuki, S. 2008. Functional food and health [electronic resource]. online
    unspecified
Sources