IDENTIFYING DATA 2018_19
Subject (*) FUNCTIONAL FOODS, BIOACTIVE COMPOUNDS AND NUTRACEUTICALS Code 19204237
Study programme
Bachelor's Degree in Biotechnology (2009)
 Cycle 1st
Descriptors Credits Type Year Period
6 Optional 1Q
Language
Català
Department Biochemistry and Biotechnology
Coordinator
MUGUERZA MARQUÍNEZ, MARIA BEGOÑA
 E-mail albert.bordons@urv.cat
begona.muguerza@urv.cat
franciscaisabel.bravo@urv.cat
Lecturers
BORDONS DE PORRATA- DORIA, ALBERT
MUGUERZA MARQUÍNEZ, MARIA BEGOÑA
BRAVO VÁZQUEZ, FRANCISCA ISABEL
Web
General description and relevant information

Competences
Type A Code Competences Specific
 A8 Analyse appropriately data and experimental results from the fields of biotechnology with statistical techniques and be able to interpret it.
Type B Code Competences Transversal
Type C Code Competences Nuclear

Learning outcomes
Type A Code Learning outcomes
 A8 Know the effects of probiotic and prebiotic components on health.
Understand the bases of legislation regarding probiotics and prebiotics.
Understand the role of EFSA in Europe in relation to functional foods.
Know the effects of the bioactive components of food on health.
Identify healthy nutritional profiles.
Understand the bases of legislation regarding food.
Understand the role of EFSA in Europe in relation to food.
Type B Code Learning outcomes
Type C Code Learning outcomes

Contents
Topic Sub-topic
Topic 0


Introduction. Concept of food and functional ingredient. Nutrition - health relationship. Type of functional foods. Characteristics of functional foods: physiological functionality and technological functionality.
Topic 1 Anatomy, physiology and biochemistry of the gastrointestinal tract. Microbiota Digestive diseases. In vitro models of the intestine.
Topic 2
 Regulation of functional foods. European regulation. Difference food function - Novell food. FUFOSE. Passclaim. EFSA. Dossiers for the acceptance of a claim. Scientific evidence. Characterization of ingredients and functional foods.
Topic 3
Design of functional foods. Consumption trends. Definition of physiological targets: population sectors, incidences of pathologies. Definition of functionality. Nutritional profile: concept, "adequate" nutritional profiles, improvement of the nutritional profile, design of healthier functional foods.
Topic 4

Phytosterols Definition. Scientific evidence. APPROVAL as a novel food. Approval by EFSA as a hypocholesterolemic agent.
Topic 5
 Probiotics and prebiotics Dietary fiber. Scientific evidence of prebiotics and probiotics. Selection of probiotic starter cultures for use in food. Definition of physiological targets and population sectors. Application in different pathologies or health states. Market examples.
Topic 6
Fatty acids. Saturated fatty acids. Trans fat. Other fatty acids with beneficial properties. Mono and polyunsaturated fatty acids. CLA. Technological challenges. Market examples.
Topic 7


Antioxidants Use of antioxidants in a functional food. Mechanism of action. Measurement of efficacy: quantification and characterization of antioxidant compounds. Measurement of antioxidant capacity. Market examples.
Topic 8

 Bioactive peptides. Functionality Obtaining bioactive peptides. Identification of peptides. Market examples.

Planning
Methodologies  ::  Tests
  Competences (*) Class hours
 Hours outside the classroom
 (**) Total hours
Introductory activities
1 1 2
Lecture
A8
 26 35 61
Debates
A8
 16 50 66
Problem solving, exercises in the classroom
A8
 12 32 44
Personal attention
1 1 2
 
Mixed tests
A8
 4 19 23
 
(*) 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 Discuss how the development of the subject will be, the methodologies, the contents, the evaluation system and the sources of information.
Lecture Exposition and explanation of the theoretical contents of the subject
Debates Debates on diverse subjects related to the content of the subject.
Problem solving, exercises in the classroom Work sessions of some of the topics. Discussion among all of the subject, valuing the most important points.
Personal attention Individualized attention of the students about aspects/doubts arising during the course.

Personalized attention
Description
Department of Biochemistry and Biotechnology. -Begoña Muguerza: Office 100. email: begona.muguerza@urv.cat -Francisca Isabel Bravo: Office 100. email: franciscaisabel.bravo@urv.cat -Albert Bordons: Office 114. email: albert.bordons@urv.cat

Assessment
Methodologies Competences Description Weight        
Debates
A8
 Preparation of the topic to discuss, active participation in the debate, teamwork. 10%
Problem solving, exercises in the classroom
A8
 Work in class, interventions, discussions. 40%
Mixed tests
A8
 Individual objective test with short answer questions, on contents of all the topics of the subject. 50%
Others  
 
Other comments and second exam session

Sources of information

Basic

Hasler, C. M., Functional foods: Their role in disease prevention and health promotion. Scientific Status Summary. Food Tech. 52(11):63-70, , 1998

Schmidl, M.K. and Labuza, T.P. , Essentials of functional foods, Aspen Press. Minnessota, 2003

Blade et al., Proanthocyanidins in health and disease. BioFactors 42(1): 5-12, , 2016

J.N. Govil, Manohar Pathak, Flavonoids and Antioxidants in Recent Progress in Medicinal Plants (volume 40), , 2016

Michael P. Doyle and Larry R. Beuchat, Food microbiology : fundamentals and frontiers. Cap. 42, Michael P. Doyle and Larry R. Beuchat, 3d ed, ASM press 2007.

Susan Sungsoo Cho, E. Terry Finocchiaro, Handbook of prebiotics and probiotics ingredients : health benefits and food applications , Susan Sungsoo Cho, E. Terry Finocchiaro., CRC Press 2010.

Shelly Jardine, Prebiotics and probiotics, Shelly Jardine, Wiley-Blackwell, 2009.

Hasler, C. M. (1998). Functional foods: Their role in disease prevention and health promotion. Scientific Status Summary. Food Tech. 52(11):63-70.

Roberfroid M.(2002). Aliments fonctionnels. Collection Sciences & Techniques agroalimentaires. Editions Tec&Doc. París.

Schmidl M.K. and T.P. Labuza.(2003). Essentials of functional foods. Aspen Press. Minnessota
Complementary

Recommendations


 
Other comments
És requisit imprescindible per superar l'assignatura obtenir un mínim de 5 punts sobre 10 en l'examen tipus mixte. Durant les proves d'avaluació, els telèfons mòbils, tablets i altres aparells que no siguin expressament autoritzats per la prova, han d'estar apagats i fora de la vista. La realització demostrativament fraudulenta d'alguna activitat avaluativa d'alguna assignatura tant en suport material com virtual i electrònic comporta a l'estudiant la nota de suspens d'aquesta activitat avaluativa. Amb independència d'això, davant la gravetat dels fets, el centre pot proposar la iniciació d'un expedient disciplinari, que serà incoat mitjançant resolució del rector o rectora.
(*)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.