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

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

Course type

Lectures

Online Course Requirement

Instructor

Isoda Hiroko,Yamamoto Mari,Villareal Myra Orlina,Fukumitsu Satoshi,Kelly Mary T.

Other information

Lecture is conducted in English.
Hybrid or Others
Combination of Online (Synchronous or Asynchronous) and Face-to-face Mobile phones in "manner mode".

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