Module Code - Title:
FT6012
-
INDUSTRIAL BY-PRODUCT AND FUNCTIONAL FOODS
Year Last Offered:
2025/6
Hours Per Week:
Grading Type:
N
Prerequisite Modules:
Rationale and Purpose of the Module:
In this module, the development of a number of prominent functional foods by valorizing industrial by-products will be examined, with focus on regulatory requirements for bringing such foods to market. In addition, students will get an opportunity to review the most prominent studies regarding functional foods and ingredients, with particular focus on the methodology and legislations for bioprospecting bioactive compounds from industrial by-products. Assessment will include research into functional foods where students will also have the opportunity to develop research and critical thinking skills, as well as to improve their communication abilities by presenting research findings in class and reports.
Syllabus:
Food Industry By-Products. Definition - The most promising by-products and an overview of their dietary bioactives; Technical and scientific challenges in industrial by-product generation and current methodology of their valorisation and isolation/utilisation of their bioactives, according to EU and international legislation; Green and sustainable technologies to recover bioactive compounds from animal, algae, fungi, and plant-based by-products; Characterization of bioactive compounds derived from by-products: chemical composition and bioactivities; Functional foods (FF): scientific definition, nutritional, and technological importance; Overview and discussion of examples of innovation in the food industry/scientific community.
Learning Outcomes:
Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)
On successful conclusion of this module, graduates will be able to: - Demonstrate an in-depth understanding of different types of industrial by-products and functional foods.
- Discuss the biochemical and physiological aspects of bioactive ingredients at specific markers and cells/organs.
- Demonstrate an understanding of the regulatory processes involved in validating the benefits of functional by-products/functional foods from a health perspective
- Discuss the latest evidence regarding the roles of selected bioactives in relation to human health.
- Provide an in-depth, critical view of human and experimental evidence in relation to the possible beneficial health effects of bioactive components.
Affective (Attitudes and Values)
On successful conclusion of this module, graduates will be able to Appreciate the interrelationship between food composition/chemistry, food technologies, nutrition, physiology/medicine, and biology for the development of functional foods from industrial by-products and the in vitro and in vivo evaluation of their health benefits. More specifically, the association between the consumption of selected bioactive compounds and the modulation of specific health/disease markers.
Psychomotor (Physical Skills)
On successful completion of this module, graduates will be able to:
Perform detailed scientific literature searches using scientific databases
Deliver a presentation on selected current topics and issues related to scientific trends and industrial applications
Generate a written report on current scientific developments in the functional foods sector
How the Module will be Taught and what will be the Learning Experiences of the Students:
Lectures, tutorials and project-based assignments. Practical classes in the laboratories will provide real-world examples of using agro-industrial side-streams as sources of bioactive compounds. This immersive experience will enable the graduates to apply the concepts given in the Lectures to obtain and analyse bioactive-rich extracts.
Research Findings Incorporated in to the Syllabus (If Relevant):
Prime Texts:
Saarela, M (2011)
Functional foods concept to product
, Cambridge : Woodhead Pub
Bakovic, M, Paliyath, G, Shetty, K. (2011)
Functional foods, nutraceuticals, and degenerative disease prevention
, Chichester, U.K; Ames, Iowa: Wiley-Blackwell
Ghosh, D. K. (2012)
Innovation in healthy and functional foods.
, Boca Raton, FL : CRC Pres
Kiritsakis, Apostolos K. (Apostolos Konstantinoy), editor.; Shahidi, Fereidoon, (2017)
Olives and olive oil as functional foods : bioactivity, chemistry and processing
, Wiley
Other Relevant Texts:
Ghosh, Dilip K. (2013)
Innovation in healthy and functional foods
, Boca Raton
Programme(s) in which this Module is Offered:
Semester(s) Module is Offered:
Spring
Module Leader:
farhad.garavand@ul.ie