Colleges

Course Description: Theoretical Course Content: Introduction to functional foods, their definition and the evolution of the concept – Phytochemicals in fruits and vegetables – Various functional foods produced using milk, cereals, and by-products from meat and fish products – Applications of functional foods in reducing the risk of chronic diseases (heart disease, diabetes, cancer, osteoporosis) – Steps involved in the design, development, and marketing of functional foods. Practical Course Content: Preparation of functional foods and their functional ingredients, and the health role of these ingredients – Adding functional food ingredients to enhance the health value of traditional food products – Practical estimation of certain functional food ingredients (polyphenols, flavonoids, etc.) – Practical estimation of antioxidant activity – Review of study results on the use of probiotics, prebiotics, and their combinations – By-products from food processing as a source of functional food ingredients – Impact of industrial processes on functional food ingredients.