Module Details

Module Code: BIOT8016
Title: Functional Foods & Health
Long Title: Functional Foods & Health
NFQ Level: Advanced
Valid From: Semester 1 - 2023/24 ( September 2023 )
Duration: 1 Semester
Credits: 5
Field of Study: 4218 - Biotechnology
Module Delivered in: 2 programme(s)
Module Description: To provide a biochemical and physiological basis for the role of functional foods in health and disease and to give an overview of the strategies used in the development of functional food ingredients and bioassays used to examine the effect of such ingredients on health.
 
Learning Outcomes
On successful completion of this module the learner will be able to:
# Learning Outcome Description
LO1 Explain the commercial importance of functional foods
LO2 Discuss the safety regulations governing functional foods
LO3 Define, understand and evaluate the different classifications of functional food ingredients and their role in health and disease
LO4 Explore the principal methods used to develop functional food ingredients
LO5 Review current literature relating to functional foods and applications to human health
Dependencies
Module Recommendations

This is prior learning (or a practical skill) that is strongly recommended before enrolment in this module. You may enrol in this module if you have not acquired the recommended learning but you will have considerable difficulty in passing (i.e. achieving the learning outcomes of) the module. While the prior learning is expressed as named MTU module(s) it also allows for learning (in another module or modules) which is equivalent to the learning specified in the named module(s).
Incompatible Modules
These are modules which have learning outcomes that are too similar to the learning outcomes of this module. You may not earn additional credit for the same learning and therefore you may not enrol in this module if you have successfully completed any modules in the incompatible list.
No incompatible modules listed
Co-requisite Modules
No Co-requisite modules listed
Requirements

This is prior learning (or a practical skill) that is mandatory before enrolment in this module is allowed. You may not enrol on this module if you have not acquired the learning specified in this section.
No requirements listed
 
Indicative Content
Introduction to Functional foods
History, consumer and global trends in the functional food/ingredient market. Overview of functional food companies in Ireland and abroad.
Global regulation of functional foods
Regulations governing functional foods in US, EU and Japan.
Classification and development of functional ingredients
Classification of functional ingredients, bioassays for evaluation of functional ingredients.
Gut microbiome
Development, identification, composition, function and influencing factors.
Functional foods in Health and Disease
Role of functional foods in the maintenance of health & disease risk reduction.
Module Content & Assessment
Assessment Breakdown%
Coursework30.00%
End of Module Formal Examination70.00%

Assessments

Coursework
Assessment Type Other % of Total Mark 30
Timing Every Second Week Learning Outcomes 3,4,5
Assessment Description
Review & communication of scientific literature
End of Module Formal Examination
Assessment Type Formal Exam % of Total Mark 70
Timing End-of-Semester Learning Outcomes 1,2,3,4
Assessment Description
End-of-Semester Final Examination
Reassessment Requirement
Repeat examination
Reassessment of this module will consist of a repeat examination. It is possible that there will also be a requirement to be reassessed in a coursework element.

The University reserves the right to alter the nature and timings of assessment

 

Module Workload

Workload: Full Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 2.00 2
Lecturer-Supervised Learning (Contact) Contact Evaluation of current research Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Self directed study Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
Workload: Part Time
Workload Type Contact Type Workload Description Frequency Average Weekly Learner Workload Hours
Lecture Contact Theory Every Week 2.00 2
Lecturer-Supervised Learning (Contact) Contact Evaluation of current research Every Second Week 1.00 2
Independent & Directed Learning (Non-contact) Non Contact Self directed study Every Week 4.00 4
Total Hours 8.00
Total Weekly Learner Workload 7.00
Total Weekly Contact Hours 3.00
 
Module Resources
Supplementary Book Resources
  • Robert E. C. Wildman. (2016), Handbook of Nutraceuticals and Functional foods, second edition. CRC Press, [ISBN: 9781420006186].
  • Ravishankar Rai, V.. (2016), Advances in Food Biotechnology, Wiley Blackwell, [ISBN: 9781118864555].
  • Alina Maria Holban & Alexandru Mihai Grumezescu. (2018), Diet, Microbiome and Health, Academic press, [ISBN: 9780128114407].
This module does not have any article/paper resources
This module does not have any other resources
 
Module Delivered in
Programme Code Programme Semester Delivery
CR_SHERB_8 Bachelor of Science (Honours) in Herbal Science 8 Mandatory
CR_SNHSC_8 Bachelor of Science (Honours) in Nutrition and Health Science 8 Mandatory