Functional Foods

Química alimentar; Nutrição

In general exposition of the syllabus in theoretical and practical application examples , when appropriate, are given. Discussion of the fundamentals of experimental work to be done (at the beginning of lab classes) and the results obtained and their interpretation (at the end of classes). In theoretical and practical component will be provided a space for discussion about the topics under study and its application in other contexts, the students will be encouraged to carry out a prior reading of the materials.
Theoretical and practical classes includes a laboratory component.

1. To Know and to understand the concepts of functional foods and nutraceutical components.
2. To Identify dietary factors that influence the health status of individuals.
3. To understand the factors that influence food choice by the consumer.
4. To know the innovative potential of the functional components in obtaining new food products.
5. To address techniques used in chemical laboratories, food analysis, related to the isolation and analysis of the functional food components.
6. To Know the national and international legislation applicable to functional foods.

1. The history and the concepts of Functional Foods.
2. Classification and examples of Functional Foods.
3. Classes of functional components:
3.1. Fatty acids; 3.2. Phenolics; 3.3. Flavonoids; 3.4. Carotenoids; 3.5.Clorofilas 3.6. Betalains and other natural food colorings; 3.7. Probiotics and Prebiotics and Simbiotics
4. The Influence of feeding on human behavior
5. The development of ingredients / functional foods
6. Regulation of functional foods in the European Union and other regions of the globe.

• - Theoretical-Practical Component (2 writen tests) - 60.0%
• - Laboratorial Component - 40.0%

NAO

Moreira da Silva, Aida (2010) “Food Products that Help to Promote Human Health”, Food, diet and health: past,
present and future tendencies, Chapter 4, Nova Publishers, (ISBN: 9781608760121)
Casimir, C. A. (2005) – Handbook of Functional Lipids. CRC Press, London.
Eskin, N. A., Snait, T. (2005) – Dictionary of Nutraceuticals and Functional Foods CRC Press, London.
German, J. B. (2004) – Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
Hurst, W. J. (2002) – Methods of Analysis for Functional Foods and Nutraceuticals
Sikorski, Z. E. (2002) – Chemical and Functional Properties of Food Proteins. CRC Press, London.
Wildman, R. E. C. (2001) – Handbook of Nutraceuticals and Functional Foods. CRC Press, London.
Goldberg, I. (1994) – Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals