Functional Foods & Nutraceuticals

University of Queensland

Course Description

  • Course Name

    Functional Foods & Nutraceuticals

  • Host University

    University of Queensland

  • Location

    Brisbane, Australia

  • Area of Study

    Nutrition and Food Science

  • Language Level

    Taught In English

  • Prerequisites

    This course requires additional faculty approval for entry.

  • Course Level Recommendations

    Upper

    ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.

    Hours & Credits

  • Host University Units

    2
  • Recommended U.S. Semester Credits
    4
  • Recommended U.S. Quarter Units
    6
  • Overview

    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. Nutraceuticals are concentrated forms of the food bioactives intended to be consumed as supplements in the form of tablets, capsules or liquid concentrates. 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 increased substantially and health is now a major driver for market positioning of foods. The course covers the issues and challenges in the development, evidence testing, marketing and changing regulations controlling functional foods and nutraceuticals. It will prepare students to assist industry with exploiting this growing opportunity.
     
     
    Learning Objectives
    After successfully completing this course you should be able to:
    1. Articulate the role of functional foods and nutraceuticals as options to aid health
    2. Describe the key types of active ingredients used in functional foods and nutraceuticals
    3. Access the legislation governing functional foods and nutraceuticals
    4. Describe the principle processing technologies used to manufacture and incorporate active ingredients into functional foods
    5. Describe the key factors and delivery technologies that affect the bioavailability of active components
    6. Evaluate the levels of evidence for health benefits of functional foods and nutraceuticals
    7. Functional foods and nutraceuticals currently in the market
    8. Operate in an industrial context to generate and appraise the key steps for introducing a new functional food to market
     
    Class Contact
    3 Lecture hours
     
     
    Assessment
    Quiz 1
    Type: In Class Quiz
    Learning Objectives Assessed: 1, 2, 7
    Due Date: Early Semester
    Weight: 5%
    Reading: 0 minutes
    Duration: 15 minutes
    Format: Multiple-choice, Short answer
    Task Description: A written multi-choice or short answer quiz will be undertaken at the start of the lecture. The Quiz will be for 15 minutes. The criteria for marking will be on the basis of understanding of the topics that have been covered in the previous lectures, associated reading materials.
     
    Quiz 2
    Type: In Class Quiz
    Learning Objectives Assessed: 1, 2, 4, 5, 6, 7
    Due Date: Mid Semester
    Weight: 5%
    Reading: 0 minutes
    Duration: 15 minutes
    Format: Multiple-choice, Short answer
    Task Description: A written multi-choice or short answer quiz will be undertaken at the start of the lecture. The Quiz will be for 15 minutes. The criteria for marking will be on the basis of understanding on the topics that have been covered in the previous lectures, workshop exercises and associated reading materials prior to the quiz.
     
    Quiz 3
    Type: In Class Quiz
    Learning Objectives Assessed: 1, 2, 3, 5, 6, 8
    Due Date: Mid Semester
    Weight: 10%
    Reading: 0 minutes
    Duration: 15 minutes
    Format: Multiple-choice, Short answer
    Task Description: A written multi-choice or short answer quiz will be undertaken at the start of the lecture. The Quiz will be for 15 minutes. The criteria for marking will be on the basis of understanding on the topics that have been covered in the previous lectures, workshop exercises and associated reading materials prior to the quiz.
     
    Presentation of the group assignment
    Type: Presentation
    Learning Objectives Assessed: 1, 4, 5, 6, 7, 8
    Due Date: Mid-Late Semester
    Weight: 20%
    Task Description:
    • Students will do a presentation on the group assignment.
    • Each person should present their part of the presentation to the group (students, lecturers/industry guests)
    • The presentations will be evaluated by the lecturers/industry guests and a mark awarded.
     
    Assignment
    Type: Report
    Learning Objectives Assessed: 1, 2, 4, 5, 6, 7
    Due Date: Mid-Late Semester
    Weight: 20%
    Task Description:
    Report
    • A key nutraceutical product will be assigned to a group of students. Each group will consist of 5 students, each student will be responsile for one section of the REPORT.
    • Each group should consult associated reading material, library databases, the internet and original research papers to collate information on the assigned nutraceutical product group.
    A group report will contain the following section (each student is assigned a section worth 800-1000 words):
    • Introduction/Background information on the product
    • Key nutraceutical ingredients (polyphenol, pigment, fibre etc.) from the products
    • The extraction/culturing or growing of the key nutraceutical ingredient
    • The functionality of the key nutraceutical ingredient
    • Incorporation of the key nutraceutical ingredient into food, processing and stability/viability
    The report should be illustrated with relevant local and international examples of the product and any key trends in usage or product releases. All sources of information should be appropriately cited in the text and listed in the bibliography at the end of the report using a consistent style. The report should be a clear concise summary with a maximum of 4000-5000 words excluding including graphs, charts, tables but not references.
     
    Final Examination
    Type: Exam - during Exam Period (Central)
    Learning Objectives Assessed: 1, 2, 3, 4, 5, 6, 7, 8
    Due Date: Examination Period
    Weight: 40%
    Reading: 10 minutes
    Duration: 120 minutes
    Format: Short essay
    Task Description: The examination will consist of short answers/essays on the lecture material and associated reading to test both knowledge and understanding of the topic.
     
    The examination will assess the level of theoretical knowledge and understanding of :
    • The key features that differentiate functional foods and nutraceuticals
    • The key types and of activities of the bioactive ingredients used in functional foods and nutraceuticals
    • The legislative environment governing claims and labelling for functional foods and nutraceuticals
    • The major processing and delivery technologies for functional foods and nutraceuticals
    • The market trends in functional foods and nutraceuticals

Course Disclaimer

Courses and course hours of instruction are subject to change.

Eligibility for courses may be subject to a placement exam and/or pre-requisites.

Some courses may require additional fees.

Credits earned vary according to the policies of the students' home institutions. According to ISA policy and possible visa requirements, students must maintain full-time enrollment status, as determined by their home institutions, for the duration of the program.