Course code MVI384

MVI384 Functional Foods: Bioactive Components in Foods

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Showing course contents for the educational year 2021 - 2022 .

Course responsible: Judith Ann Narvhus
Teachers: Siv Kjølsrud Bøhn, Siv Fagertun Remberg, Anne Kjersti Uhlen, Turid Mørkøre, Tove Gulbrandsen Devold
ECTS credits: 5
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: EN, NO
(NO=norsk, EN=Engelsk)
Limits of class size:
20. 
Teaching exam periods:
Teaching and evaluation in spring parallel.
Course frequency: Annually. The course will be held in the Spring term 2022. 
First time: Study year 2020-2021
Last time: 2022V
Preferential right:
M-MAT.
Course contents:

THIS COURSE IS CANCELLED AND WILL NOT BE GIVEN SPRING 2022

Effective Functional foods can improve public health

1) Definitions, laws and regulations. Trends, ethics and consumer demands. Advertising regulations and methods. Clinical trials.

2) Functional products and ingredients from cereals and other seeds, vegetables and fruits.

3) Functional products and ingredients from milk and fish.

4) Probiotics and prebiotics.

Learning outcome:

Main Goal: Better health for all

Knowledge: The students shall develop a broad knowledge and understanding of how diverse foods and ingredients can affect our health, in areas outside of traditional nutrition.

Skills: A knowledge-based critical attitude to products and ingredients will be encouraged. The student shall get an understanding of how the national and international regulations affect the development within this area.

General competence: a further broadening of food knowledge and competency

Learning activities:
Lectures - active participation is expected
Teaching support:

Canvas. 

Access to teachers during office hours.

Syllabus:
Selection of articles and chapters from books. To be announced in Canvas and in class.
Prerequisites:
Basic knowledge of nutrition, physiology, food chemistry and food microbiology at bachelor (200) level.
Recommended prerequisites:
Milk and milk processing (MVI273 or equivalent). Food plants (MVI275 or equivalent). Muscle foods(MVI274 or equivalent). 
Mandatory activity:
Obligatory attendance on the first day of the course 
Assessment:
written final examination in the exam period (3.5 hrs; A-F) counts 100 %. 
Nominal workload:
Lectures: 48 hours. Private study 77 hours.
Entrance requirements:
Special requirements in Science
Type of course:
Lectures: 4 hours per week. 
Note:

The course will be held in the Spring term 2022. 

If five students or fewer are registered, the course structure will be adjusted.

Examiner:

The written examination questions will be assessed and approved by an external examiner.

The external examiner evaluates a minimum of 25 selected exam papers.

Examination details: One written exam: Letter grades