Functional Foods

The course aims to provide an understanding of the functionality of food components from a physicochemical, organoleptic, and bioactive perspective. Categories of food components and products will be presented, along with the relationships between molecular structure and functionality, as well as the mechanisms of action of bioactive compounds in the human body.

It also aims to develop knowledge on methods for protecting bioactive components within the food matrix, and to enhance understanding of the importance of safety and effectiveness of functional foods, in conjunction with legislation regarding labeling and nutritional claims.

The course will also cover the effects of nutrient excess or deficiency, the needs of specific population groups, and the impact of food processing on nutrient composition.

Upon successful completion of the course, the student will be able to:

• Identify the basic characteristics and categories of functional foods
• Understand the properties of functional foods and their importance in modern nutrition
• Provide examples of functional product groups and their technological features
• Understand the importance of technology in the development and production of functional products
• Describe the basic principles for designing new functional food products
• Understand the importance of safety and effectiveness in functional foods
• Apply legislation governing food labeling and nutritional claims

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CUT is young, public university, established in 2004, first outside the capital city, attracted high-caliber researchers and students.