To develop concepts that help to understand the mechanisms of disease and creation of specific functional foods in the prevention and management of various diseases.
From bioactive compounds to nutritional recommendations for reduction risk disease and health.
(*)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.
Subjects
