Educational guide Faculty of Chemistry |
english |
Bachelor's Degree in Biochemistry and Molecular Biology (2009) |
Subjects |
FUNCTIONAL AND PERSONALISED FOOD |
IDENTIFYING DATA | 2023_24 | |||||||||||||||||
Subject (*) | FUNCTIONAL AND PERSONALISED FOOD | Code | 13214222 | |||||||||||||||
Study programme |
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Cycle | 1st | |||||||||||||||
Descriptors | Credits | Type | Year | Period | ||||||||||||||
6 | Optional | Fourth | 1Q |
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Teaching | Modality by working group | Teaching language, timetables and exam dates | ||||||||||||||||
Prerequisites | ||||||||||||||||||
Department | Biochemistry and Biotechnology |
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Coordinator |
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enrique.calvo@urv.cat franciscaisabel.bravo@urv.cat |
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Lecturers |
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Web | ||||||||||||||||||
General description and relevant information |
Know the properties of bioactive ingredients and their function in the body. Evaluate its functionality. Know the current legislation on functional foods and consumer perception. Discuss current issues in nutrition. In addition, an overview of the evolution of nutrition and dietetics, and contextualizing this evolution in today's society where there have been important scientific and technological advances that prevent and diagnose pathologies but, on the other hand is subject to a “caloric overload”. The compositions of some of the current diets will be presented, as well as the possible health benefits they can present. |
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(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation. |