Students will acquire knowledge on functional foods, from understanding molecular mechanisms by which they act, their efficacy and safety, as well as know the use of functional foods to proportionate better quality of life to individuals.
(*)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
