Teaching Responsibility
LJMU Schools involved in Delivery:
Sport and Exercise Sciences
Learning Methods
Lecture
Practical
Module Offerings
6503YAUNUT-SEP-PAR
Aims
The aim of this module is to prepare students for future scientific research and practice in the field of food science. Functional food is an important course for food science majors. This module covers the main functional properties of food and food components and discusses current functional foods. It also introduces students to available research methods and applications of functional foods.
Learning Outcomes
1.
Critically discuss the concepts, developmental overview and future development trends of functional foods.
2.
Explain the properties and functions of functional carbohydrates, proteins and lipids in food and evaluate the main functional foods on the market at present.
3.
Develop practical skills in functional food science
Module Content
Outline Syllabus:This module covers the following topics:
The concepts of functional food, development survey and future development trends.
The functional active ingredients in foods.
The main functional foods on the market at present.
Additional Information:This module is for individuals to develop an understanding of the functional food developments, principles and application in food science. Individuals will also develop practical skills in functional food science.