Functional Foods

Three credits · Undergraduate

This course will introduce students to the growing global food industry trend of functional foods and their relationship to health and disease. Bioactive components of functional foods, their sources, chemistry, efficacy, safety, and metabolism will be examined. Evaluation of aspects of marketing and the regulatory environment related to health claims for functional foods will focus on consumer perceptions and roles of health professionals. Credit will be granted for only one of HNU 328, HNU 428 or HNU 496 (completed in 2015, 2016). Prerequisites: STAT 101, CHEM 102. Three credits.