Functional Food and Nutraceuticals

Not applicable

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, interrogative, and interactive methodologies, complemented by moments of analysis, discussion, and debate, as well as the demonstration and practical exemplification of the themes in everyday situations, in order to foster the interest and participation of students. Autonomous study will also be promoted through research on the content presented and reading and critical analysis of articles/texts, whenever justified.

Students will have the opportunity to discuss and ask questions to the teachers during the scheduled time. All support materials for the curricular unit are made available to students.

This curricular unit 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:

Theoretical Component:

1. Conceptually distinguish between functional foods, dietary supplements, and nutraceuticals, based on legal and scientific definitions.

2. Recognize/identify the main classes/bioactive compounds, their biological activity, and potential health benefits supported by scientific evidence.

3. Understand the principles of Good Manufacturing Practices, Quality, and Safety applicable to the industry.

4. Understand the characteristics and dynamics of this industry, the market, and applicable regulations, as well as the official entities responsible for the supervision and control of these products.

Practical Component:

1. Apply criteria for distinguishing between functional foods, supplements, and nutraceuticals through the analysis of labels, packaging, technical data sheets and evidence in the literature.

2. Identify bioactive compounds in samples/products or case studies and relate them to available scientific evidence.

3. Consult and interpret legislation and documentation from regulatory bodies in practical exercises.

Theoretical Program

1. Functional foods and health benefits

2. Nutraceuticals: history and classification

3. Food supplements: types, health benefits and applications

4. Prebiotics, probiotics, synbiotics: importance in health

5. Prebiotics and probiotics in critically ill patients

6. Bioactive compounds, biological activity, sources and scientific evidence

7. Carbohydrates; proteins, peptides, amino acids; oils and fats; polyphenols; carotenoids; other specific compounds/products

8. Regulatory aspects and official entities responsible for the supervision and control of these products

9. Characteristics and dynamics of the industry and the market

10. Diet and microbiome composition

Practical/Laboratory Program

Group and/or laboratory work on selected products/compounds.

The assessment of this curricular unit aligns with what is defined in the Academic Regulations of ESTeSC.

Periodic Assessment

Passing the course through periodic assessment requires a minimum final grade of 10 points, resulting from the sum of the grades obtained in the Theoretical component and the Practical component, weighted at 60% and 40%, respectively.

The assessment of the Theoretical component (weighted at 60% of the final grade) is carried out through a written knowledge assessment test.

The assessment of the Practical component (weighted at 40% of the final grade) is based on work carried out in groups.

The grade in each of the assessments (Theoretical and Practical components) cannot be lower than 9.5 points.

Assessment by Exam

Passing the curricular unit through Assessment by Exam is obtained by taking a written exam with questions relating to the Theoretical and Practical components, weighted at 60% and 40%, respectively.

The grade in each of the Exam components (Theoretical and Practical) cannot be lower than 9.5 points. The score obtained on the Exam cannot be lower than 9.5 points.

NAO