Food Functionality University of Tsukuba
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.
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.
Ability for critical and creative thinking on specialized knowledge、Advanced English Proficiency (communication ability)
Students will be expected to have successfully completed food nutrition science prior to enrollment in this course.
The students will be evaluated based on their oral presentations (60%) and a written examination (40%).
Introduction to Food FunctionalityFunctional foods with anti-cancer effectsFunctional foods and their effects on neuronal function: Anti-stress, Anti-Alzheimer’s, and anti-depressionFunctional foods and regulation of melanogenesisFunctional foods with anti-inflammatory effectFunctional foods components for cosmetics researchFunctional foods and regulation of sugar metabolismFunctional foods’ anti-allergy effectFunctional foods with cell differentiation effectsFunctional foods’ effect on the prevention of lifestyle-related diseases
Online Course Requirement
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