| Educational guide Faculty of Chemistry |
english |
| Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
 Subjects |
| FUNCTIONAL AND PERSONALISED FOOD |
| Contents |
| IDENTIFYING DATA | 2019_20 |
| Subject | FUNCTIONAL AND PERSONALISED FOOD | Code | 13214222 | |||||
| Study programme |
|
Cycle | 1st | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 6 | Optional | 1Q |
||||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| Topic 1 | Nutrition and dietetics: past, present and future: nutrition and dietetics throughout history. Interaction between biology and culture in our dietary habits. The importance of nutrition in health and illness. Future perspectives. |
| Topic 2 | Personalized nutrition today: functional foods. The concept of food and functional ingredient. The relationship between nutrition and health. Types of functional foods. The characteristics of functional foods: physiological functionality and technological functionality. |
| Topic 3 | Healthy diet. Guidance for negotiating the abundance of recommendations on what we should eat. The overabundance of food products. Dietary intake: evaluation and validation. Techniques for studying dietary intake. Biological markers for validating dietary intake. |
| Topic 4 | The regulation and design of functional foods. European regulations. The difference between functional foods and novel foods. FUFOSE. Passclaim. EFSA. Health claim dossiers. Scientific evidence. The characterization of ingredients and functional foods. Consumer trends. The definition of physiological targets: sectors and populations, the incidence of diseases. The definition of functionality. Nutritional profile: concept, ‘suitable’ nutritional profiles, nutritional profile improvement, the design of healthier functional foods. |
| Topic 5 | Assessment of nutritional status: personalised assessment. Assessment of nutritional status in specific situations and particular populations, etc. Nutritional epidemiology. Methods of measuring body composition. Clinical biochemistry in nutritional assessment (biochemical and immunological parameters, etc.). |
| Topic 6 | Definition, characteristics and effects of the most important diets. General concepts and practical examples. |
| Topic 7 | Use of phytochemicals in functional foods. Definition. Scientific evidence. Approval as a novel food. Approval by the EFSA as a hypocholesterolemic agent. |
| Topic 8 | Probiotics and prebiotics. Food fibre. Market examples. |
| Topic 9 | Fatty acids. Saturated fatty acids. Trans fats. Other fatty acids with beneficial properties. Mono- and polyunsaturated fatty acids. CLA. Technological challenges. Market examples. |
| Topic 10 | Antioxidants. The use of antioxidants in a functional food. Action mechanisms. Measuring efficacy: the quantification and characterization of antioxidant compounds. The measurement of antioxidant capacity. Market examples. |
| Topic 11 | The use of bioactive peptides in functional foods. Functionality. Obtaining bioactive peptides. The identification of peptides. Market examples. |
| Topic 12 | The use of vitamins and minerals in functional foods. |
| Topic 13 | Nutrition in special physiological situations: pregnancy, lactation, etc. |
| Topic 14 | Nutrition in pathological situations: obesity, diabetes, hypertension. |
