Functional Foods & Nutraceuticals (FOOD3000)
Course level
Undergraduate
Faculty
Units
2
Duration
One Semester
Class hours
3 Lecture hours
Assessment methods
Assignments, quizzes and presentations
Course enquiries
Dr Roger Stanley
Current course offerings
Course offerings | Location | Mode | Course Profile |
Semester 1, 2024 (19/02/2024 - 15/06/2024) | St Lucia | In Person | Course Profile |
Please Note: Course profiles marked as not available may still be in development.
Course description
Functional foods are considered as those foods which are intended to be consumed as part of the normal diet but contain bioactive substances that offer the potential of enhanced health or reduced risk of disease. Examples of functional foods include foods that contain specific fatty acids (e.g. omega 3) or dietary fibre (e.g. beta glucan), or biologically active substances such as phytochemicals or other antioxidants or probiotics with live beneficial cultures. Consumer awareness and interest in the relationship between diet and health has also increased substantially and consequently consumers are demanding more of these functional foods. Challenges however, remain in the development and regulations of functional foods.