Base Knowledge
Not applicable
Teaching Methodologies
The Curricular Unit will be developed according to a theoretical and practical model. During classes, the content will be presented in a structured way, using expository and interrogative methodologies, in order to foster, whenever possible, interaction, debate and students’ interest in the topics covered. The available audiovisual media will be used.
Continuous evaluation:
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Learning Results
This course aims to awaken students’ interest in Functional Food and Nutraceuticals, providing them with knowledge and skills that will allow them to act in an informed, conscious and considered manner when providing advice on functional foods, dietary supplements and nutraceuticals.
Thus, at the end of the course, students are expected to be able to:
1. Distinguish between functional foods, dietary supplements and nutraceuticals.
2. Recognize/identify the main classes/bioactive compounds, their biological activity and potential health benefits, supported by scientific evidence.
3. Identify the Good Manufacturing, Quality and Safety Practices applicable to this Industry.
4. Know the characteristics and dynamics of this Industry, the market and applicable regulations, as well as the official entities responsible for the inspection and control of these products.
Program
1. Functional foods and health benefits
2. Nutraceuticals: history and classification
3. Food supplements: types, health benefits and applications
4. Prebiotics, probiotics, synbiotics
5. Their importance in health
6. Prebiotics and probiotics in critically ill patients
7. Bioactive compounds, biological activity, sources and scientific evidence
8. Carbohydrates; proteins, peptides, amino acids; oils and fats; polyphenols; carotenoids; other specific compounds/products
9. Regulatory aspects and official entities responsible for the supervision and control of these products
10. Characteristics and dynamics of the Industry and the market
11. Microbiome variation
12. Diet and microbiome composition
13. Microbiota and the effect of medication
Practical/laboratory Matrix (15h)
Group and / or laboratory work on selected products
Curricular Unit Teachers
Tatiana Fernandes MarrocanoInternship(s)
NAO
Bibliography
Secondary Bibliography:
Pinto J. F., Nutracêuticos e alimentos funcionais. Lidel edições técnicas Lda., 2010. ISBN: 978-972-757-624-1
Mahan L. K., Escott-Stump S. Krause – Alimentos, Nutrição e Dietoterapia. 12ª Ed., Elsevier Ed. Lda, 2010. ISBN: 978-1-4160-3401-8
Walters, K., Roberts, S. (2008) Dermatologic, Cosmeceutics and Cosmetic Development-Therapeutic and Novel
Approaches, Ibforma Healthcare.A. Tabor, R.M. Blai (Eds.) Nutritional Cosmetics.2009. Elsevier ISBN: 978-0-8155-2029-0
Aluko, R. E. (2012). Functional Foods and Nutraceuticals (Food Science Text Series). Springer Verlag. ISBN: 13: 978-1461434795
Hasler, C. M. (2005). Regulation of Functional Foods and Nutraceuticals: A Global Perspective. Wiley-Blackwell; 1 edition. ISBN: 13: 978-0813811772.
Smith, J. Charter, E. (2010). Functional Food Product Development. Wiley-Blackwell; 1 edition. 13: 978-1405178761