FST3830 Functional foods
Faculty of Science
FST3830 Functional foods is a level 3, 6-credit-point, undergraduate unit from the Faculty of Science, offered in 2022 in Semester 2 at Malaysia. It needs BCH2011; or (FST1800 and BTH2741).
- Credit points
- 6
- Offered in 2022
- Semester 2
- Malaysia
- Assessment
- Exam 70%
- and 2 other tasks
This is the 2022 handbook entry. See the 2027 entry.
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Requisites
Before FST3830
Prerequisites
Pass these before you enrol.
After FST3830
No unit lists FST3830 as a prerequisite in the 2022 handbook.
Overview
Functional foods have emerged in the 21st century as a multi-billion dollar industry. The unit provides an overview of the scientific basis of functional foods throughout the human lifespan. Inter-relationships between the validity and proofing of health claims, legislation, safety and advertising strategies will be examined in the context of preventing or delaying onset of health disorders, and providing health benefits for specific disorders/diseases based on available epidemiological information. The unit will provide you with the opportunity to use this information with a view to developing research opportunities and novel products in the burgeoning global functional food market by linking existing knowledge with recent advances in biotechnology.
Offerings in 2022
| Teaching period | Campus | Mode |
|---|---|---|
| Second semester | Malaysia | On campus |
Assessment
- Mid-semester exam20%
- Two projects/essays20%
- Oral presentation10%
- Examination (2 hours and 10 minutes)50%
Learning outcomes
When you finish this unit, you should be able to:
- 1
Demonstrate an understanding of the scientific basis for functional foods in promoting health benefits;
- 2
Justify a role for functional foods in the prevention and/or delay of onset of specific health disorders or disease syndromes;
- 3
Describe market and social drivers that determine the development, growth and expansion opportunities of functional foods in a global environment;
- 4
Obtain evidence-based information on the safety and efficacy of functional foods;
- 5
Evaluate experimental data obtained from the scientific literature and epidemiological sources as a basis to generate ideas for further research and investigation;
- 6
Critically evaluate current literature relating to innovation and development as well as marketing of novel functional foods within the requirements of a global legislative framework;
- 7
Demonstrate advanced scientific report writing and oral presentation skills.
Workload and teaching
- Lectures24 hours
- Tutorials24 hours
- Teaching approachEnquiry-based learning
- 2- hours of lectures;
- 2-hours of tutorials and
- 8 hours of independent study per week
Weekly lectures provide the core material for the unit. These lectures are interactive and require participation on the part of the student. These are supported by tutorials which allow the student to develop transferable skills through enquiry-based learning, peer-assisted learning, group discussion, and presentations.
Learning resources
Recommended resources
Maria Saaeria (2011)Functional Foods: Concept to Product. Woodhead Publishing Limited, UK.
Jim Smith and Edward Charter (2010). Functional Food Product Development. Wiley Blackwell Publishing Ltd, USA.
Robert E.C. Wildman. Handbook of Nutraceuticals and Functional Foods, 2nd Edition (2020). CRC Press. USA
.
Contacts
- Unit Coordinators
- Dr Lee Yee Ying
- Chief Examiners
- Dr Lee Yee Ying