Functional foods (2017/2018)

Course code
4S02763
Name of lecturer
Giovanna Felis
Coordinator
Giovanna Felis
Number of ECTS credits allocated
6
Academic sector
AGR/16 - AGRICULTURAL MICROBIOLOGY
Language of instruction
Italian
Period
I sem. dal Oct 2, 2017 al Jan 31, 2018.

Lesson timetable

Go to lesson schedule

Learning outcomes

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 critically analyse functional food products present on the market, as well as retrieve information autonomously, in the perspective of continuous updating even post-lauream.

Syllabus

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 microbiota for human health.

Reference books
Author Title Publisher Year ISBN Note
Cozzani Alimentazione e salute (Edizione 1) Piccin 2014 9789929923106
Battistini Pedrazzi Prampolini Curare con il cibo Gli alimenti funzionali nella dietetica e nella dietoterapia (Edizione 1) Carocci Faber 2012 9788874666263

Assessment methods and criteria

Examination consists of:
- Written exam with 6 open response questions on course contents
- oral test in which the candidate analyzes the characteristics of a functional food product on the market.

STUDENT MODULE EVALUATION - 2017/2018