Module manager: Professor Lijing Ke
Email: L.Ke@leeds.ac.uk
Taught: Semester 2 (Jan to Jun) View Timetable
Year running 2024/25
| FOOD3330 | Functional Foods |
This module is not approved as a discovery module
This module serves to gain comprehensive and critical understanding on Functional Foods, namely foods and food ingredients with demonstrated enhanced physiological function or effects in disease risk reduction.
On completion of this module, students will have an understanding of the health, scientific, regulatory an economic issues raised by 'functional foods'. Students will be able to combine scientific understanding gained in this and other modules with 'real world' interests in improving health and in generating added value in the food industry.
1. Explain the concept of “Functional Foods” and differences with food supplements, fortified foods, novel foods and medicines. Recognise the scientific, health regulatory and economic importance of “Functional Foods”.
2. Explain the differences between established “Functional Foods” with approved health claims and novel and new potential foods and food ingredients that can eventually have approved health claims
3. Recognise the strength of scientific evidence regarding the health benefits of given foods and food ingredients beyond their nutritional functions.
4. Develop a critical understanding to judge the difference between marketing and consumer perception and scientifically based knowledge regarding potential future Functional Foods.
5. Explain the sources of variability of in vivo studies (animal and human clinical trials) regarding bioavailability, digestion and methodological aspects.
Applying knowledge of food science and nutrition in the context of the current global diet-related health challenges.
Raise awareness of the need of further research in food to underpin knowledge-based innovation in the food industry
1. General background on “Functional Foods”
2. Health claims and regulations
3. Non-communicable diseases global statistics. Change in diet through evolution and current health implications
4. The Finnish experience with Functional Foods – Benecol case.
5. Omega-3 fatty acids in the context of Functional Foods
6. Flavonoids and Functional Foods
7. Beta-glucan and other food carbohydrates with health benefits: Effects on health and gut microbiota
8. Bioaccessibility/bioavailability of Functional Foods and bioactive ingredients
9. Encapsulation of functional bioactive ingredients
10. Selected topics (by seminars) on Functional Foods.
| Delivery type | Number | Length hours | Student hours |
|---|---|---|---|
| Group learning | 3 | 1 | 3 |
| Lecture | 10 | 1 | 10 |
| Seminar | 6 | 1 | 6 |
| Tutorial | 2 | 1 | 2 |
| Private study hours | 79 | ||
| Total Contact hours | 21 | ||
| Total hours (100hr per 10 credits) | 100 | ||
• Directed reading for lectures: 11 hours
• Reading for seminars presentations: 11 hours
• Additional reading/study: 46 hours
• Preparation and revision for coursework: 11 hours
General feedback on exam performance will be posted on the Minerva, while individual feedback will also be provided upon marking of the exam.
Formative feedback will be given regularly during taught and seminar sessions in response to independent learning tasks.
| Assessment type | Notes | % of formal assessment |
|---|---|---|
| Essay | . | 70 |
| Presentation | Group Presentation | 25 |
| Self/Peer Assessment | Peer assessment of the group presentation | 5 |
| Total percentage (Assessment Coursework) | 100 | |
Normally resits will be assessed by the same methodology as the first attempt, unless otherwise stated
The reading list is available from the Library website
Last updated: 4/29/2024
Errors, omissions, failed links etc should be notified to the Catalogue Team