Through a case study approach, this subject introduces a selection of mechanisms through which fresh and manufactured foods can promote specific health and wellbeing outcomes for different demographic groups. The requirements of trials to generate efficacy data are considered, alongside market trends and the regulatory environment. Processes through which functional foods or nutraceuticals can be manufactured to optimise bioactivity are reviewed. Building on this knowledge platform, students undertake an individual literature-based research investigation of a functional food of their choice.
No offerings have been identified for this subject in 2020.
School of Biomedical Sciences
Prior to undertaking this subject, students should have a content knowledge equivalent to :
FDS102 Introduction to Food Science and Nutrition
FDS202 Food Microbiology
FDS203 Food and Nutritional Chemistry
FDS204 Food Formulation and Characterisation
FDS309 Food Processing and Preservation
FDS305 Quality Assurance
FDS310 Food Product Development
BMS208 Human Nutrition
NUT306 Nutrition for disease prevention
The information contained in the CSU Handbook was accurate at the date of publication: January 2020. The University reserves the right to vary the information at any time without notice.