Functional Food and Nutraceuticals

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:
– Elaboration and delivery of a group work – 30% (P)
– Written test – 70% (TP)
The final grade is obtained by the weighted average of the two corresponding matrices: Theoretical matrix 70%;
Practical matrix 30%
Assessment by exam (written test)
Students will have to obtain an evaluation equal to or greater than 9.5 values in any of the components (P and TP) to be approved by UC.

This UC aims to arouse students’ interest in Functional Food and Nutraceuticals, providing them with knowledge and skills that allow them to act in an informed, conscious and thoughtful way in advising functional foods, dietary and nutraceutical supplements.
Thus, at the end of the course, students are expected to be able to:
1. Distinguish functional foods, food 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 the applicable regulations, as well as the official entities responsible for the inspection and control of these products.

1. Functional foods and health benefits
2. Nutraceuticals: history and classification
3. Food supplements: types, health benefits and applications
4. Prebiotics, probiotics, symbiotics and their importance in health
5. Bioactive compounds, biological activity, sources and scientific evidence: Carbohydrates; proteins, peptides and amino acids; oil and fat; polyphenols; carotenoids; other specific compounds / products (isoflavones, organosulfur compounds, glucosinolates, resveratrol, caffeine, green coffee bean, green tea, ginkgo biloba, ginseng, turmeric).
6. Industry and market characteristics and dynamics
7. Regulatory aspects and official entities responsible for the inspection and control of these products.
Practical Matrix (15h)
Group and / or laboratory work on selected products

NAO