IDENTIFYING DATA 2019_20
Subject (*) FUNCTIONAL FOOD Code 13675208
Study programme
Nutrition and Metabolism (2012)
 Cycle 2nd
Descriptors Credits Type Year Period
3 Optional
Language
Castellà
Department Biochemistry and Biotechnology
Coordinator
MUGUERZA MARQUÍNEZ, MARIA BEGOÑA
 E-mail francesc.puiggros@urv.cat
begona.muguerza@urv.cat
Lecturers
PUIGGROS LLAVINÉS, FRANCESC
MUGUERZA MARQUÍNEZ, MARIA BEGOÑA
Web
General description and relevant information Students will acquire knowledge on functional foods, from understanding molecular mechanisms by which they act, their efficacy and safety, as well as know the use of functional foods to proportionate better quality of life to individuals.

Competences
Type A Code Competences Specific
  Common
  Professional
  AP6 Speciality in "Healthy Foods": To understand the basics of law and food safety.
  Research
Type B Code Competences Transversal
  Common
Type C Code Competences Nuclear

Learning aims
Objectives Competences
Students will acquire knowledge on functional foods, from understanding molecular mechanisms by which they act, their efficacy and safety, as well as know the use of functional foods to proportionate better quality of life to individuals. AP6

Contents
Topic Sub-topic
1. Concept and scientific evaluation of functional foods.
2. Regulatory context in the European Union.
3. Bioactive components of functional foods:
1. Cardiovascular disease
2. Bone health
3. Performance and fitness
4. Regulation of body weight, insulin sensitivity and diabetes
5. Cancer
6. Mental state and performance
7. Gastrointestinal health and immunity
8. Miscellany
4. Economical, ethics and public perception aspects to functional foods.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours Hours outside the classroom (**) Total hours
Introductory activities
1 0 1
 
Assignments
0 30 30
Lecture
12 24 36
 
Personal attention
2 0 2
 
Short-answer objective tests
2 4 6
 
(*) On e-learning, hours of virtual attendance of the teacher.
(**) The information in the planning table is for guidance only and does not take into account the heterogeneity of the students.

Methodologies
Methodologies
  Description
Introductory activities *Course material available on Moodle form 1 February to 30 May.

Assignments All students will individually do a paper about topic 3, which will be delivered and evaluated.
The work must consist of a critical report on a functional food currently in the market. Students can select more than on food but only a factor of a particular pathology. Maximum length 10 pages. Term until April 30.
Lecture Exposition of the course contents.
Personal attention Individualized resolution of doubts and orientation.

Personalized attention
 
Assignments
Personal attention
Description
Via e-mail

Assessment
  Description Weight
Assignments Work submitted. 40%
Short-answer objective tests Test about lectures content. 60%
 
Other comments and second exam session

During the exams, all devices that aren't authorized for the test must be switched off and stored. Performing a fraudulent activity during an exam, including material, virtual or electronic support will lead to the failing of the test. With independence of this, taking into account the gravity of the facts, the centre will propose the initiation of disciplinary expedient which will be initiated according to the resolution of the chancellor.

Sources of information

Basic P.J. Aggett et al, PASSCLAIM, , ILSI
Margaret Ashwell, Conceptos sobre los Alimentos Funcinales, , ILSI
J.M. Barberá, A. Marcos, Alimentos Funcionales, , INUTCAM
M. Juárez, A. Olano, F. Morais, Alimentos Funcionales, , FECYT

Complementary

Recommendations
(*)The teaching guide is the document in which the URV publishes the information about all its courses. It is a public document and cannot be modified. Only in exceptional cases can it be revised by the competent agent or duly revised so that it is in line with current legislation.