Module Code - Title:
FT6022
-
LIPID-BASED INGREDIENTS AND FUNCTIONAL FOODS
Year Last Offered:
2023/4
Hours Per Week:
Grading Type:
N
Prerequisite Modules:
Rationale and Purpose of the Module:
Today, about 17m people die every year because of cardiovascular diseases (CVD). Food and nutraceutical companies have been working on how to decrease the risk of CVD and other chronic diseases by developing new functional foods and nutraceuticals containing lipids and polar lipids. These food-derived lipids have strong anti-inflammatory activities against several chronic diseases, such as CVD, diabetes type II, and obesity. This module will encompass the scientific rationale used to valorise food polar lipids. The relevant guidelines of the European Food Safety Authority (EFSA) will be explained to showcase how novel health claims for functional foods can be created.
Syllabus:
The syllabus of this Module encompasses lipids and cardiovascular diseases and experimental design for producing novel lipid-based functional foods and supplements. Furthermore, European Food Safety Authority guidelines on health claims and the United States Pharmacopeia of novel lipid-based food products will be explained and discussed.
Learning Outcomes:
Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)
On successful conclusion of this module, graduates should demonstrate an in-depth understanding of the steps to develop novel functional foods and nutraceuticals based on food lipids, emphasising novel functional foods/nutraceuticals against chronic diseases. Graduates should also design extraction procedures and ex vivo (in humans) studies, analyse and valorise experimental data in terms of statistical analysis and finally create novel health claims for these products following EFSA guidelines.
Affective (Attitudes and Values)
On successful completion of this module, graduates will be able to appreciate the interrelationship between food chemistry, nutrition, medicine, and biology for the development of novel functional foods and nutraceuticals against chronic diseases.
Psychomotor (Physical Skills)
On successful completion of this module, graduates will be able to perform detailed scientific literature searches using scientific databases to substantiate the development of foods and nutraceuticals against chronic diseases and deliver a presentation on selected current topics and issues related to scientific trends and industrial applications of food lipids. In addition, graduates will have to generate a written report on current scientific developments in the functional foods and nutraceutical sectors
How the Module will be Taught and what will be the Learning Experiences of the Students:
Lectures, tutorials and project-based assignments. Students will have an immersive experience on EFSA guidelines on health claims and new products.
Research Findings Incorporated in to the Syllabus (If Relevant):
Prime Texts:
Zabetakis I, Lordan R and Tsoupras A (2019)
The impact of nutrition and statins on cardiovascular diseases
, Cambridge: Academic Press, 1st ed.
Saarela, M. (2011)
Functional foods concept to product.
, Cambridge: Woodhead Pub. 2nd ed.
Other Relevant Texts:
Bakovic M, Paliyath G and Shetty K. (2011)
Functional foods, nutraceuticals and degenerative diseases prevention.
, Chichester: Wiley-Blackwell.
Programme(s) in which this Module is Offered:
Semester - Year to be First Offered:
Module Leader:
nima.mohammadi@ul.ie