Functional Foods & Nutraceuticals (FOOD3000)
Information valid for Semester 1, 2025
Course level
Undergraduate
Faculty
Units
2
Duration
One Semester
Attendance mode
In Person
Class hours
3 Lecture hours
Assessment methods
Progressive Assessment & Final Examination
Course enquiries
Associate Professor Sangeeta Prakash (Semester 1, Regular, St Lucia, In person)
Students may also contact the School of Agriculture and Food Sustainability Student Administration team for general enquiries via agriculture@enquire.uq.edu.au.
Current course offerings
| Course offerings | Location | Mode | Course Profile |
| Semester 1, 2025 (24/02/2025 - 21/06/2025) | St Lucia | In Person | Course Profile |
Please Note: Course profiles marked as not available may still be in development.
Course description
Functional foods are considered as those foods which are intended to be consumed as part of the normal diet but contain bioactive substances that offer the potential of enhanced health or reduced risk of disease. Nutraceuticals are concentrated forms of the food bioactives intended to be consumed as supplements in the form of tablets, capsules or liquid concentrates. Examples of functional foods include foods that contain specific fatty acids (e.g. omega 3) or dietary fibre (e.g. beta glucan), or biologically active substances such as phytochemicals or other antioxidants or probiotics with live beneficial cultures. Consumer awareness and interest in the relationship between diet and health has increased substantially and health is now a major driver for market positioning of foods. The course covers the issues and challenges in the development, evidence testing, marketing and changing regulations controlling functional foods and nutraceuticals. It will prepare students to assist industry with exploiting this growing opportunity.
