Course Overview

Functional Foods are foods that have, in addition to their nutritive value, beneficial effect on health. This course discusses functional foods and their bioactive components, specifically their effect on cancer, allergy, neuronal regulation, regulation of metabolism and pigmentation, including the mechanism of their effects.

Learning Achievement

The students will gain knowledge on the functionality of foods and the molecular mechanism underlying their effects on health.

Competence

Expertise, English language proficiency

Course prerequisites

Grading Philosophy

The students will be evaluated based on their oral presentations (50%) and written reports (50%) submitted at the end of the course.

Course schedule

Introduction to Functional Foods
Nippn’s functional food products ？the method from exploration to commercialization
Anti-allergy effect of foods and food components
Tea flavonoids
Anti-cancer effect of functional foods
Functional compounds and melanogenesis regulation
Beneficial and toxic effects of plant and animal-derived compounds 1
Beneficial and toxic effects of plant and animal-derived compounds 2
Anti-inflammatory effect of olive oil polyphenols 1
Anti-inflammatory effect of olive oil polyphenols 2

Course type

Lectures

Online Course Requirement

Instructor

Isoda Hiroko,Yamamoto Mari,Fukumitsu Satoshi,Kelly Mary T.,Takahashi Shinya

Other information

Mobile phones in "manner mode".

Site for Inquiry

Link to the syllabus provided by the university