FUNCTIONAL FOOD AND NUTRACEUTICAL BIOACTIVE INGREDIENTS

Course ID: NTŻ-SE>IASBŻFIN
Course title: FUNCTIONAL FOOD AND NUTRACEUTICAL BIOACTIVE INGREDIENTS
Semester: 2 / Winter
ECTS: 1
Lectures/Classes: 15 / 0 hours
Field of study: Food Technology and Human Nutrition
Study cycle: 2nd cycle
Type of course: optional
Prerequisites: Food chemistry, biochemistry
Contact person:
Short description: The student learns the basic concepts and regulations for functional foods and nutraceuticals. Acquainted with the basic groups of nutraceuticals (phenolic compounds, inulin, sterols and stanols, omega 3, 6, 9, tocopherols and tocotrienols, vitamins, probiotics and prebiotics) and their impact on the human body. Meets nutraceuticals and sources of commercially available preparations containing bioactive substanc-es.
Full description: Functional food and nutraceuticals (definitions, classi-fication). Bioactive compounds contained in the func-tional food (polyphenolic compounds, inulin, sterols and stanols, omega 3, 6, 9, tocopherols and tocotri-enols, vitamins, probiotics and prebiotics).Technology in the production of functional foods and nutraceuti-cals. Overview of commercially available functional foods and nutraceuticals.
Bibliography: 1. Świderski F.: Żywność wygodna i żywność funkcjonalna, WNT, Warszawa 1999; 2. Fiedurek J.: Rola żywności i żywienia w profilaktyce i terapii chorób człowieka. Wydawnictwo Uniwersytetu Marii Curie-Skłodowskiej, Lublin 2007; 3. Sikorski Z. E.: Skład, przemiany i właściwości żywności, WNT, Warszawa 2000; 4. Gibson G.W., Williams C.M.: Functional foods. Concept to product. CRC Press, Boca Raton, USA, 2000; 5. USDA Food Composition Database https://ndb.nal.usda.gov/
Learning outcomes: After completing the course student Knowledge - knows the structure and function of biologically active components found in foods and food supplements; - has knowledge of the properties of nutraceuticals and their effect on the body and knows the nutraceuticals and functional foods available in market; Skills - is able to characterize the differences between functional foods, nutraceuticals and traditional food. Is able to identify bioactive compounds that are in functional foods and nutraceuticals; - analyzes and evaluates the bioactive substances in terms of safe use in food; Social competence - demonstrates understanding of the need of eating foods rich in bioactive compounds. It is aware of the importance of biologically active compounds found in functional foods and nutraceuticals for the body;
Assessment methods and assessment criteria: assesment of exam 100%

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