Program Overview

Functional Foods and Nutraceutics

Course Description

The course Functional Foods and Nutraceutics is part of the Food Science and Technology program. It is lectured by Primo Treven and Janez Salobir.

• Lectures: 35 hours
• Seminars: 15 hours
• Seminar tutorials:
• Laboratory tutorials: 20 hours
• Field work: 5 hours
• Other work:
• Credit points: 6 cp

Content (Syllabus Outline)

1. Introduction to Nutrition: Nutrition through centuries traditional/conventional, optimal. Functional food definition of concepts and positioning inside the modern concepts of nutrition.
2. Definitions of Functional Food Terms: Definitions of functional food terms such as functionality, functional component, functional food, nutraceutical, colonic food, probiotics, prebiotics, FOSHU, medical food.
3. Food and Food Ingredients Exerting Functional Properties: Overview of most known and researched functional ingredients in food such as -3 fatty acids, conjugated linolenic acid (CLA), calcium, antioxidants, bioactive peptides, whey proteins, probiotic bacteria, dietary fibres, prebiotics, symbiotics, etc., and their physiological effects. Manufacturing of various protein derivatives for nutritional and pharmaceutical applications caseins, caseinats, concentrates and isolates of milk and whey proteins, hydrolysed proteins, casein phosphopeptides (CPP) as functional components (structural characteristics, production).
4. Gut Microbiota: Establishment, colonisation resistance, disorders, role of lactic acid bacteria at maintaining and re-establishing of gut microbiota balance prevention from infections and intoxications, mucosal barrier restoration, immune modulation. Lactic acid bacteria (LAB)-microbiological and functional aspects. LAB as probiotics and their probiotic potential; genetics of LAB; interactions between gut microbiota and the host; methods applied for investigation of gut microbiota.
5. Modern Diseases and Functional Foods: Modes of action of functional ingredients to prevent modern diseases such as cardiovascular diseases, high blood pressure, cancers, osteoporosis. Alternative protein sources and personalized functional foods.
6. Assessment of Functionality: Scientific approach to establish functional properties and effects on animal models and on humans clinical trials. Consumer attitudes to functional foods and future trends.

Prerequisites

• Entry in the corresponding year of study program
• Terms of Prerequisites:
  1. For the Exam: pass graded written report from laboratory work