FDSC 3800

Introduction to Functional Foods

Course Description

Course information provided by the Courses of Study 2016-2017.

This course is offered as part of the CALS Signature Semester: Toward a Sustainable Future and Emerging Technologies Important to China on site in Shanghai, China. This course covers functional foods, bioactive compounds, and dietary supplements in disease prevention and health promotion. Emphasis areas will include the mechanisms of action and scientific evidence of efficacy of functional foods and dietary supplements. Biomarkers, safety and efficacy testing, and regulations for functional foods and dietary supplements will also be discussed. The course is intended for advanced undergraduates and graduate students in food science, nutrition, biological sciences, toxicology, plant science, and horticulture, or related fields.

When Offered Spring.

Prerequisites/Corequisites Prerequisites: introductory college biology or permission of instructor.

Course Attribute (CU-ITL, CU-SBY)

• Apply the scientific principles necessary to evaluate the benefits of functional foods and dietary supplements.
• Evaluate latest information on the rapidly growing field of functional foods and dietary supplements.
• Integrate and apply core competencies in Food Chemistry and Nutrition to solve/explain practical product development in functional foods and dietary supplements.
• Explain the roles of nutrients and bioactive compounds in functional foods and dietary supplements that impact human health.
• The students from China (SJTU) and from Cornell University (CALS) will be able to interact such that they will learn from each other intellectually and culturally.

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