Food Functionality University of Tsukuba

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".
Site for Inquiry
Please inquire about the courses at the address below.
Contact person: Myra Orlina Villareal
Email address: villareal.myra.o.gn@u.tsukuba.ac.jp
Link to the syllabus provided by the university