Module manager: Professor Kieran Tuohy
Email: K.M.Tuohy@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2026/27
FOOD3330
This module is approved as a discovery module
This module provides a comprehensive understanding of Functional Foods, including scientific, regulatory and economic issues in their production and use. The module will also provide critical perspectives on health claims and nutrient bioavailability in functional foods and bioactive ingredients, and the applications of specialist functional foods in the prevention and management of specific non-communicable diseases. It will discuss the potential of functional foods and also whole plant foods (e.g. legumes, pulses, duckweed) which are emerging as alternative protein ingredients with potential health effects. Examples of health promoting alternative protein foods such as the legumes and bioactive peptides relevant to the NAPIC project will be presented.
• Understand the health, scientific, regulatory and economic issues raised by functional foods and foods functionality.
• Establish the links between the knowledge gained in the module (and others) with real-world interests in improving health, in generating added-value in the food industry, NAPIC research activities and in keeping a competitive and innovative national and international food industry.
• Have a critical understanding of the difference between current scientific findings and the consumer perception of the health benefits of foods, as drivers to the development and marketing of new foods.
On successful completion of the module students will have demonstrated the following learning outcomes relevant to the subject:
SSLO1: Explain the concept and differences between “Functional Foods” food supplements, fortified foods, novel foods and medicines, while recognising the scientific, health regulatory and economic importance of “Functional Foods”.
SSLO2 Recognise the strength of scientific evidence regarding the health benefits of given foods and food ingredients beyond their nutritional functions. Explain the sources of variability of in vivo studies (animal and human clinical trials) regarding bioavailability, digestion and methodological aspects of functional food development and testing.
SSLO3: Apply knowledge of food science and nutrition in the context of the current global diet-related health challenges. This includes raising awareness of the need of further research in food to underpin knowledge-based innovation in the food industry and developing a critical understanding of how to judge the difference between marketing and consumer perception and scientifically based knowledge regarding potential future Functional Foods.
On successful completion of the module students will have demonstrated the following skills learning outcomes:
SKLO1. Work Ready Skills – communication, leadership, information technology, teamwork/collaboration, critical thinking, time management, planning and organisation, active learning and research;
SKLO2. Academic Skills – Reflection, Critical thinking, Presentation, Academic writing, Academic language, Time management, Information searching, Academic integrity, Referencing).
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Supervision | 6 | 1 | 6 |
| Lecture | 10 | 1 | 10 |
| Practical | 2 | 1 | 2 |
| Seminar | 3 | 1 | 3 |
| Private study hours | 79 | ||
| Total Contact hours | 21 | ||
| Total hours (100hr per 10 credits) | 100 | ||
Formative feedback will be given regularly during taught and seminar sessions in response to independent learning tasks. Students will have to opportunity to discuss their group work/presentation and progress directly with both peers and with the module teaching staff at seminars and practical sessions.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Coursework | Coursework | 70 |
| Coursework | Oral assessment/ Group work | 30 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
Check the module area in Minerva for your reading list
Last updated: 30/04/2026
Errors, omissions, failed links etc should be notified to the Catalogue Team