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.
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.
Online Course Requirement
Isoda Hiroko,Yamamoto Mari,Villareal Myra Orlina,Fukumitsu Satoshi,Kelly Mary T.
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: email@example.com
Link to the syllabus provided by the university