| 27761 Functional Foods and Novel Foods |
| Danish title: Tema: Funktionelle fødevarer og Novel foods |
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Language: English ECTS-creditpoints: 12, External examination.
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| Type: , open university, food engineering |
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Exam schedule:
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F5-B (jun 08 2002), E5-B (dec 21 2001) |
| Recommended semester: 7th semester |
| Scope and form: Indtroducing lectures, self-study, group and project work, and students presentations |
| Evaluation: Oral presentation and approval of reports
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| Examination: 13-scale |
| Prerequisites: Completed bachelor education in Food Science and Technology or 30224.25241.24101.25111 |
Aim: The rapid development in food biotechonolgy in the last decades has made it possible to design new foods or to give existing foods new functions. This development has resulted in the so-called Designed Foods or Novel Foods. If the food in addition show a positive effect upon the human organism and this effect is beyound the known nutritional value, they are termed Functional Foods, Nutricuticals of Pharma Foods.
The aim of this course is
1) Give the students an up-to-date knowledge to be able to evaluate these foods
2)Also to give a basic background knowledge to be able to evaluate these foods in comparison with traditional foods.
3) Considering functional foods, to evaluate their claimed effect on and documentation of a physiological or biochemical working mechanism.
Through this course the students will also be given a detailed knowledge on the legislation and marketing of these products. |
Contents: The biotechnological background for Novel Foods and Functional Foods, function and nutritional value of the functional ingredients: anti-oxidants, vitamins, fibres and complex carbohydrates, structural fat, pro-biotic organisms and genetically modified organisms (GMO). The nutritional considerations like health or illness and physiological effects. The digestive apparatus working as a "fermentation reactor": the brake down products and their absorption. Synthesis of products with a regulatory signalling effect. The immune system: B- and T- cell responses.
Legislation versus marketing. Food biotechnology engineering considerations in connection with production of Novel Foods and Functional Foods. |
Contact: Bente Wischmann, building 221, (+45) 4525 2774, bente.wischmann@biocentrum.dtu.dk
Per Væggemose Nielsen, building 221, (+45) 4525 2631, per.v.nielsen@biocentrum.dtu.dk
Vibeke Barholt, bygn. 224, tlf. 45252753, vibeke.barkholt@biocentrum.dtu.dk; Jan Martinussen, bygn. 301, tlf. 45252498, jm@im.dtu.dk |
| Department: 027 BioCentrum-DTU |
| Updated: 14-06-2001 |
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