Food Functionality University of Tsukuba
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.
The students will gain knowledge on the functionality of foods and the molecular mechanism underlying their effects on health.
Expertise, English language proficiency
The students will be evaluated based on their oral presentations (50%) and written reports (50%) submitted at the end of the course.
Introduction to Functional FoodsNippn’s functional food products ？the method from exploration to commercializationAnti-allergy effect of foods and food componentsTea flavonoidsAnti-cancer effect of functional foodsFunctional compounds and melanogenesis regulationBeneficial and toxic effects of plant and animal-derived compounds 1Beneficial and toxic effects of plant and animal-derived compounds 2Anti-inflammatory effect of olive oil polyphenols 1Anti-inflammatory effect of olive oil polyphenols 2
Online Course Requirement
Isoda Hiroko,Yamamoto Mari,Fukumitsu Satoshi,Kelly Mary T.,Takahashi Shinya
Mobile phones in "manner mode".
Site for Inquiry
Link to the syllabus provided by the university