FDS311 Foods for Health and Wellbeing (8)

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 2019.
Continuing students should consult the SAL for current offering details. Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Subject Information
Grading System
One session
School of Biomedical Sciences
Assumed Knowledge

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

Learning Outcomes
Upon successful completion of this subject, students should:
  • Be able to demonstrate effective research skills in gathering relevant literature from diverse sources.
  • Be able to compare and contrast the relative benefits and challenges of developing fresh and manufactured and traditional and novel foods for health and wellbeing.
  • Be able to discuss the requirements of presumptive, pre-clinical and clinical trials to generate evidence in support of possible health claims.
  • Be able to use an individual literature-based research strategy to critically evaluate a market opportunity for developing and/or marketing a selected food or food product for health and wellbeing.
  • Be able to use an individual literature-based research strategy to critically evaluate the evidence presented for the beneficial effects of a selected food or food product for health and wellbeing for a targeted country.
  • Be able to discuss the expected future trends in research and market opportunities for foods targeting specific aspects of health and wellbeing.
The subject will cover the following topics:
  • Definitions and examples of foods for health and wellbeing, including functional foods and nutraceuticals
  • Examining the mechanisms of and evidence for action of selected food products promoting specific health and/or wellbeing functionalities.
  • Research skills for foods promoting health and wellbeing
  • Fresh foods for health and wellbeing
  • Manufactured foods and food supplements for health and wellbeing
  • The regulatory and policy environment
  • Marketing of foods for health and wellbeing
Current Students

For any enquiries about subject selection or course structure you will need to contact your Course Director. You can find the name and contact details for your Course Director in your offer letter or contact your School office.

Prospective Students

For further information about Charles Sturt University, or this course offering, please contact info.csu on 1800 334 733 (free call within Australia) or enquire online.

The information contained in the 2017 CSU Handbook was accurate at the date of publication: June 2018. The University reserves the right to vary the information at any time without notice.