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Wersja polska

Course code: NTSS20280f12
Semester: 2012/2013 summer
Name: Functional Food and Nutraceutical Bioactive Ingredients
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr inż. Anna Sokół-Łętowska
Language of instruction: Polish / English
The course in English will be available if a minimum of 6 students sign up for a group. If less than 6 students sign up for the group, the course will be available in Polish with the possibility of individual support in English.

Learning outcomes: After finishing this course, student knows biologically active compounds use in functional foods and nutraceuticals production. Student knows new analytical methods for determining those compounds and functional food and nutraceutical products available in the market.

Competences: To self- characterize differences among functional food, nutraceuticals and traditional food. The student can select the bioactive compounds found in functional food and nutraceuticals and choose the optimal method of analysis. The student be able to technologically work out the processes of functional foods and nutraceuticals production.

Prerequisites: Biochemistry, general food technology, technologies of specialization

Course content: The objective of the course is to provide knowledge about functional foods and nutraceuticals (classification and definition) and about bioactive components found in functional foods and nutraceuticals. Moreover, the information about new analytical methods and modern processing technology of functional food and nutraceutical production will be provide.

Recommended literature: 1. Świderski F., Żywność wygodna i żywność funkcjonalna, WNT, Warszawa 1999; 2. Fiedurek J. Rola żywności i żywienia w profilaktyce i terapii chorób człowieka. Wydawnictwo Uniwersytetu Marii Curie-Skłodowskiej, Lublin 2007; 3. Sikorski Z.E., Skład, przemiany i właściwości żywności, WNT, Warszawa 2000; 4. Gibson G.W., Williams C.M. Functional foods. Concept to product. CRC Press, Boca Raton, USA, 2000.

Assessment methods: Written exam, percentage to pass - minimum 60%

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