This module aims to give students a comprehensive understanding of functional foods development - from the idea mining to the product on the market. This module will introduce the steps to develop potentially functional foods. It will encompass regulatory aspects (i.e., European Food Safety Authority, EFSA), technological hurdles and operations, and advanced mechanistic concepts in biochemistry related to human health status. Critical evaluation of the evidence on selected functional foods, bioactive compounds (nutrients or non-essential compounds), and beneficial micro-organisms (probiotics) in the light of in vitro, cell-based/animal-based protocols and clinical trials. Case studies published in relevant outlets will give students a practical understanding of the importance of functional foods from technological, nutritional, and epidemiological standpoints. A detailed literature review on a relevant research area will be conducted as part of the overall assessment and to further the student's ability to critique scientific research. Students will be expected to prepare a detailed oral presentation on their findings and guide a discussion to enhance communication skills.

1. Functional foods (FF): definition scientific, nutritional, and technological importance; 2. EU regulation of FF and Nutraceuticals; 3. Description of the most consumed and studied FF: mechanisms of action, in vitro and in vivo studies (preclinical trials and clinical trials) focused on health outcomes and toxicological aspects; 4. Innovation and development in the AF industry; 5. Technical and scientific challenges in the FF industry; 6. Overview and discussion of examples of innovation in the scientific community.

On completion, the student should be able to: - Demonstrate an in-depth understanding of the types of functional foods. - Discuss biochemical and physiological aspects of bioactive ingredients at specific markers and cells/organs. - Explore the latest evidence regarding the roles of selected bioactives in relation to human health. - Conceptualise, research and write an in-depth, critical view of clinical and experimental evidence in relation to the possible beneficial health effects of bioactive components.

On completion, the student should be able to: - Appreciate the interrelationship between chemistry, food technologies, nutrition, medicine, and biology in developing functional foods. More specifically, the association between the regular consumption of selected compounds (nutrients or not) and micro-organisms on the metabolic status and the modulation of disease markers. - Differentiate regular foods from functional foods; - Integrate knowledge from food microbiology, food chemistry, and biology to explain the mechanisms of action of functional foods.

On completion, the student should be able to: - Perform physicochemical analyses to characterise functional foods

The module is taught through Lectures, tutorials, laboratory classes, and project-based assignments. These activities will enhance the student's critical and problem-solving abilities through strong intra- and inter-personal skills, as the assessments can be performed in pairs. Additionally, the students will work independently, empowering their professional skills. Lab classes will encompass knowledge from other modules taught in previous years, building in multidisciplinarity in the approach and creating opportunities for finding problem-based and challenge-driven solutions.