Summer term lectures
Biofunctionality - Basics
Lecturer (assistant) | |
---|---|
Number | 240783403 |
Type | lecture |
Duration | 2 SWS |
Term | Sommersemester 2024 |
Language of instruction | German |
Position within curricula | See TUMonline |
Dates | See TUMonline |
- 18.04.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 25.04.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 02.05.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 16.05.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 23.05.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 06.06.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 13.06.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 20.06.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 27.06.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 04.07.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 11.07.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
- 18.07.2024 10:00-12:00 0.3, Hörsaal 17 (WZWH17)
Admission information
Objectives
The basics of biofunctionality of food are taught as a lecture (2 SWS) and an accompanying seminar (1 SWS).
Description
The term “functional food” describes food that has a health-promoting or disease-preventing property beyond the basic function of supplying nutrients. The science of Biofunctionality of food deals with the identification of functional food components and investigates their effect on physiological, biochemical and molecular processes with regard to their health-promoting / disease-preventing properties. The basic course covers the historic development of the EU-wide legislation to regulate nutrition- and health claims on food (Health Claim Regulation) and comprises the target areas of functional food (intestinal health and immune function, cardiovascular system, bone metabolism). Furthermore, bioactive food components like probiotics, prebiotics, secondary plant metabolites, phytosterols and omega-3 fatty acids are introduced.
Prerequisites
None