Summer term lectures
Biofunctionality - Basics
| Lecturer (assistant) | |
|---|---|
| Number | 240783403 |
| Type | lecture |
| Duration | 2 SWS |
| Term | Summer semester 2026 |
| Language of instruction | Deutsch |
| Position within curricula | See TUMonline |
| Dates | See TUMonline |
- 23.07.2026 10:30-12:00
Admission information
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