• TFFP4005
  • Funct Food Prods&Proces Aspect

  • Credits (ECTS): 5
  • Food Science and Environmental Health

Modules are delivered
as part of a programme.
To apply for the
programme,
see the DIT website

Overview

Module Description

This module examines a number of food products from both plant and animal sources with respect to their bioactive components and potential development of functional foods with discussion and analysis presented at an advanced stage. It also evaluates the impact of novel processing technologies (thermal and non-thermal) on the viability of bioactive compounds required for health maintenance and disease prevention. The module also provides a comprehensive account on the latest developments in processing technologies as related to nutraceuticals and functional foods in addition to an overview into the process of health claim approval as followed by EFSA.

Indicative Syllabus

Indicative syllabus covered in the module
Encapsulation technology
Membrane separation technology
Supercritical fluid extraction
Nanotechnology
Dehydration technologies to retain bioactive components
Meat bioactives and functional foods
Dairy bioactives and functional foods
Fruit and vegetables bioactives and functional foods
Cereal bioactives and functional foods
Infant formuals and medical foods
EFSA regulation of health claims in functional foods.

Total Contact Teaching Hours:24

Please note that the catalogue is provided as a guide to modules in DIT. Not all modules listed will necessarily be offered every year and new modules may also be added. Information subject to change. For detail on specific programmes/modules please contact the relevant School directly.