Current course offerings

Please Note: Course profiles marked as not available may still be in development.

Course description

Functional foods are dietary products designed to be incorporated into one's diet while offering potential health benefits or a reduced disease risk due to their bioactive ingredients. On the other hand, nutraceuticals are concentrated forms of these bioactive food components, typically available as supplements in various formats like tablets, capsules, or liquid concentrates. Functional foods include items enriched with specific beneficial elements, such as omega-3 fatty acids or dietary fibre like beta-glucan or biologically active compounds like phytochemicals, antioxidants, or probiotics. Consumers' increased awareness and curiosity regarding the connection between diet and health have significantly impacted how foods are marketed. Today, health considerations have become a pivotal factor in positioning food products within the market. In this course, students will delve into the diverse sources of functional foods and nutraceuticals, spanning major food groups, including dairy, fruits and vegetables, meat, seafood, herbs, and microalgae. Moreover, the course will also explore the regulatory framework governing functional foods. By equipping students with this knowledge, they will be well-prepared to assist the food industry in capitalizing on this opportunity.

Archived offerings