Module Overview

Functional food products and processing aspects

This module examines a number of food products from both plant and animal sources with respect to their bioactive components and potential development of functional foods with discussion and analysis presented at an advanced stage. It also evaluates the impact of novel processing technologies (thermal and non-thermal) on the viability of bioactive compounds required for health maintenance and disease prevention in addition to an overview into the process of health claim approval as followed by EFSA. Aspects of sustainability as applied to the nutraceutical industry are also considered.

Module Code

TFFP 4005

ECTS Credits


*Curricular information is subject to change
  • Encapsulation technology
  • Membrane separation technology
  • Supercritical fluid extraction
  • Nanotechnology
  • Dehydration technologies to retain bioactive components
  • Meat bioactives and functional foods
  • Dairy bioactives and functional foods
  • Fruit and vegetables bioactives and functional foods
  • Cereal bioactives and functional foods
  • Infant formulas and medical foods
  • EFSA regulation of health claims in functional foods
  • New sources of protein
  • Mining bioactive compounds from the agri-food waste streams
  • Whiteboard and power point
  • Problem- based group work activities
  • Virtual learning environment supported by webcourses, including discussion boards.
  • Multimedia sources including YouTube and Podcasts.
Module Content & Assessment
Assessment Breakdown %
Formal Examination70
Other Assessment(s)30