Course Overview

Lectures will cover the topics in advanced food functionality including anti cancer, anti allergy, anti stress, anti obesity, neuronal regulation, melanogenesis regulation and the bioavailability of functional food factors.

Learning Achievement

The students will learn about the functionality of foods and their components, specifically on foods’ anti-cancer, anti-allergy, neuronal protection, metabolism promotion effects, and others.

Competence

Ability for critical and creative thinking on specialized knowledge、Advanced English Proficiency (communication ability)

Course prerequisites

Students will be expected to have successfully completed food nutrition science prior to enrollment in this course.

Grading Philosophy

The students will be evaluated based on their oral presentations (60%) and a written examination (40%).

Course schedule

Introduction to Food Functionality
Functional foods with anti-cancer effects
Functional foods and their effects on neuronal function: Anti-stress, Anti-Alzheimer’s, and anti-depression
Functional foods and regulation of melanogenesis
Functional foods with anti-inflammatory effect
Functional foods components for cosmetics research
Functional foods and regulation of sugar metabolism
Functional foods’ anti-allergy effect
Functional foods with cell differentiation effects
Functional foods’ effect on the prevention of lifestyle-related diseases

Course type

Lectures

Online Course Requirement

Instructor

Isoda Hiroko

Other information

TBA
(In order to respect for other students, I will define classroom conduct and decorum for learning excellence, lateness, permission to leave the classroom in the midst of the coursework.)

Site for Inquiry

Link to the syllabus provided by the university