| Educational guide Faculty of Oenology |
english |
| Bachelor's Degree in Biotechnology (2009) |
 Subjects |
| FUNCTIONAL FOODS, BIOACTIVE COMPOUNDS AND NUTRACEUTICALS |
| Contents |
| IDENTIFYING DATA | 2018_19 |
| Subject | FUNCTIONAL FOODS, BIOACTIVE COMPOUNDS AND NUTRACEUTICALS | Code | 19204237 | |||||
| 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 0 |
Introduction. Concept of food and functional ingredient. Nutrition - health relationship. Type of functional foods. Characteristics of functional foods: physiological functionality and technological functionality. |
| Topic 1 | Anatomy, physiology and biochemistry of the gastrointestinal tract. Microbiota Digestive diseases. In vitro models of the intestine. |
| Topic 2 |
Regulation of functional foods. European regulation. Difference food function - Novell food. FUFOSE. Passclaim. EFSA. Dossiers for the acceptance of a claim. Scientific evidence. Characterization of ingredients and functional foods. |
| Topic 3 |
Design of functional foods. Consumption trends. Definition of physiological targets: population sectors, incidences of pathologies. Definition of functionality. Nutritional profile: concept, "adequate" nutritional profiles, improvement of the nutritional profile, design of healthier functional foods. |
| Topic 4 |
Phytosterols Definition. Scientific evidence. APPROVAL as a novel food. Approval by EFSA as a hypocholesterolemic agent. |
| Topic 5 |
Probiotics and prebiotics Dietary fiber. Scientific evidence of prebiotics and probiotics. Selection of probiotic starter cultures for use in food. Definition of physiological targets and population sectors. Application in different pathologies or health states. Market examples. |
| Topic 6 |
Fatty acids. Saturated fatty acids. Trans fat. Other fatty acids with beneficial properties. Mono and polyunsaturated fatty acids. CLA. Technological challenges. Market examples. |
| Topic 7 |
Antioxidants Use of antioxidants in a functional food. Mechanism of action. Measurement of efficacy: quantification and characterization of antioxidant compounds. Measurement of antioxidant capacity. Market examples. |
| Topic 8 |
Bioactive peptides. Functionality Obtaining bioactive peptides. Identification of peptides. Market examples. |
