The course aims to provide students with scientific knowledge and regulatory information about functional foods, i.e. foods showing specific nutritional properties which can have a positive effect on physiological well-being and human health. In addition, institutional references and tools (e.g., online databases) will be explained, which can allow students to retrieve information autonomously, in the perspective of continuous updating even post-lauream.
Claims and Health Claims. The European reference framework and the international context (FOSHU in Japan, FDA-regulated claims in the US). Reference organizations.
Digestion physiology. Bioactive components and physiological effects; Scientific evidence of the relationship between nutrition and health. Probiotics: Identity, Safety, Identification Techniques, Labeling Issues. Prebiotics. New research prospects: diet and functional foods as a strategy for manipulating intestinal microbiosis in favor of human health.
Examination consists of:
- Written exam with open response questions on course contents
- oral test in which the candidate analyzes the characteristics of a functional food product on the market.
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