Functional Foods

3 credits

Functional food concepts related to efficacy and safety; examples of bioactive component-disease relationships; natural health products; approval of functional food and health claims; the importance of clinical studies in support of efficacy for health claims; market determinants of functional foods. Prerequisite: One of BIOL_V 201, BIOC_V 202, BIOC_V 203, and third-year standing. Equivalency: PHAR_V 431