AGRICULTURAL
UNIVERSITY OF ATHENS
Department of Food 
Science & Human Nutrition

Functional Foods and Nutrition

Content

1. Introduction and basic concepts. Current trends in the Food Industry in Europe and in the USA
2. Functional foods: an overview
3. Food Composition. Food Composition Datasets in Greece and abroad
4. Recommended Daily Intake
5. The Concepts of Bioavailability, Bioactivity and Bioactivity. Biomarkers
6. Evidence based methodology USDA/EFSA. Bioactivity Databases
7. Nutrition and Health Claims
8. Approved and non-approved claims in the EU
9. Bioactive phytochemical ingredients-Antioxidant ingredients
10. Functional Foods and Innovation in the Food Industry
11. Guidelines and Dietary Recommendations in Greece and in the world. Food reformulation. Novel foods.
12. Class project: development of a new functional food
13. Student Presentations of projects

Learning results

The course ‘Functional Foods and Nutrition” is a course of special interest in the field of Human Nutrition.
It aims to familiarize the students with the concept of functional and novel foods which consists a major subject of innovation in Food Science and Human Nutrition.

Upon course completion, the student will have acquired the following skills:

  • Knowledge of basic concepts and recent developments in the field functional and novel foods
  • Appreciation of innovation in development and growth
  • Understanding of complex concepts such as bioactivity and bioavailability
  • Exposure to current methodology for the approaching of issues of bioactivity and to the legal framework that guides claims of functional foods.
  • Development of opinion on functional foods to address multiple audiences such as scientists from other disciplines, the food industry, special audiences or the general public.

Bibliography

Book
GIBNEY M., VORSTER H., KOK F. ΕΙΣΑΓΩΓΗ ΣΤΗ ΔΙΑΤΡΟΦΗ ΤΟΥ ΑΝΘΡΩΠΟΥ, ΕΚΔΟΣΕΙΣ ΠΑΡΙΣΙΑΝΟΣ Α.Ε.

Journals
Food Technology, Food Chemistry, American Journal of Clinical Nutrition, European Journal of Nutrition, International Journal of Food Sciences and Nutrition, Lancet, Nutrition

Faculty

2105294969
kkandyliari@aua.gr
Dr Aikaterini Kandyliari is a member of the Laboratory Teaching Staff of Food Chemistry […]

NEWSLETTER

The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.
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