Area: | School of Public Health |
Credits: | 25.0 |
Contact Hours: | 5.0 |
Lecture: | 1 x 3 Hours Weekly |
Laboratory: | 1 x 2 Hours Weekly |
Syllabus: | Food regulations for nutrient and health claims and novel foods. Micro organisms and phytochemicals in food formulation. Principles of novel food processing. Research and development of functional foods and potential role in preventing disease. |
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Unit Outcomes: | On successful completion of this unit students will be able to - Demonstrate knowledge in the current food regulations pertaining to food labelling, nutrient and health claims and pre-market approved foods. Demonstrate an understanding of how functional foods and phytochemicals have the potential to prevent chronic lifestyle diseases. Assess food products on the market and all aspects of research and development of functional food products including food processing technologies, bioavailability and bioactivity of novel food ingredients such as phytochemicals. |
Texts and references listed below are for your information only and current as of September 30, 2003. Some units taught offshore are modified at selected locations. Please check with the unit coordinator for up-to-date information and approved offshore variations to unit information before finalising study and textbook purchases. |
Unit References: | Most recent scientific journal articles to be advised. Schmidl M.K. and Labuza T.P., (Ed.), (2000) Essentials of Functional Foods, USA, Aspen Publishers. |
Unit Texts: | No prescribed texts. |
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Unit Assessment Breakdown: | Examinations 75%, Written Report 25%. This is by grade mark assessment. |
Field of Education: | 10500 Chemical Sciences (Narrow Grouping) | HECS Band (if applicable): | 2 |
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Extent to which this unit or thesis utilises online information: | Informational | Result Type: | Grade/Mark |
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AvailabilityAvailability Information has not been provided by the respective School or Area. Prospective students should contact the School or Area listed above for further information.
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