FOOD 4203
Functional Foods and Natural Health Products
Study of the bioactive components of functional foods and natural health products, for the improvement of health and nutrition. Sources and chemistry of bioactives, mechanisms of actions, process technology, efficacy and safety. Role of research and development in industry in commercialization of new products.
2025
Topics
- Lec 1: (LOs 1,2,3,4)
- Overview of functional food and natural health products
- Definition of functional food and natural health products
- Value added products from food and natural health products
- a. Identify sustainable bio-based resources
- b. product development
- c. functional ingredient characteristics
- d. manufacturing and industry growth
- e. commercializing high-quality functional foods and natural health products
- Functional foods and natural health products: hype or reality
- Regulatory-related testing requirements
- a. need science-based evidence to support claims
- b. clinical trails
- c. product safety/toxicity
- d. validating efficacy
- g. Health Canada Approved Health Claims
- Lec 2: (LOs: 1,2,3,5)
- Bioactives with antioxidant and anti-inflammatory properties
- Selected bioactives with antioxidant and anti-inflammatory properties in foods
- a. cereals
Readings
- Texts/References: Handbook of Fermented Functional Foods, (2003) E.F. Farnworth ISBN 0-8493- 1372-4 Functional Foods - Biochemical and Processing Aspects (Vol 2) (2002) J. Shi, G.
- Mazza and M. Le Maguer ISBN 1-56676-902-7 Herbs, Botanicals & Teas, (2000) G. Mazza, and B.D. Oomah. ISBN: 1-56676- 851-9 Professional’s Handbook of Complimentary & Alternative Medicine, 3rd Edition.
- Febrow, C.W. & Avila, J.R. 2004.
- Handbook of Nutraceuticals and Functional Foods (2001). Robert E.C.Wilman ISBN 0-8493- 8734-5 Herbs, Botanicals & Teas, (2000) G. Mazza, B.D. Oomah ISBN: 1-56676-851-9.
Prerequisites & course information
Prerequisite(s): BIOC 2200 or BIOL 2200 or BIOL 2201 , and third or fourth year standing. Also offered at the graduate level, with different requirements, as FOOD 5105 , for which additional credit is precluded. Lectures three hours a week.