Functional Food
- Faculty
Faculty of Agricultural Science and Landscape Architecture
- Version
Version 1 of 22.01.2025.
- Module identifier
44B0749
- Module level
Bachelor
- Language of instruction
German
- ECTS credit points and grading
5.0
- Module frequency
only winter term
- Duration
1 semester
- Brief description
Functional foods are intended to have a positive effect on human health and contain so-called functional ingredients (“nutraceuticals”) as bioactive food components. They are a diverse group of compounds (e.g. prebiotics, probiotics, fiber, plant secondary metabolites) and lie in the border area between food and pharmaceuticals. The concept of “Functional Food” is becoming more and more important in the food sector and is examined in this module from different perspectives: In addition to the biological effects in the human body, the biochemical principles of the various substances as well as their biotechnological or bioprocess-engineering production are taught and critically analyzed.
- Teaching and learning outcomes
- Mechanisms of action in the human body
- Secondary plant substances
- Vitamins & minerals
- Lipids
- Pre-, pro- and synbiotics
- Fiber
- Proteins and amino acids
- Novel food
- Overall workload
The total workload for the module is 150 hours (see also "ECTS credit points and grading").
- Teaching and learning methods
Lecturer based learning Workload hours Type of teaching Media implementation Concretization 30 Lecture Presence - 30 Seminar Presence - Lecturer independent learning Workload hours Type of teaching Media implementation Concretization 20 Presentation preparation - 10 Study of literature - 30 Exam preparation - 30 Preparation/follow-up for course work -
- Graded examination
- Oral presentation, with written elaboration and Written examination or
- Homework / Assignment or
- oral exam
- Remark on the assessment methods
Standard form of examination: presentation + exam 2 hours (0.3 +0.7) (alternative form of examination may be selected by the examiner and announced at the start of the event)
- Exam duration and scope
The following information regarding the scope and duration applies to the types of examinations permitted in the module.
Presentation: 40 minutes; Associated elaboration: 1-2 pages
Examination: see the applicable study regulations
- Recommended prior knowledge
- Biological and biochemical basics
- Food biotechnology
- Biotechnology and enzyme kinetics
- Knowledge Broadening
The students learn about the concept of functional foods, about essential bioactive ingredients and their biological effects as well as about their production and application possibilities.
- Knowledge deepening
To understand the effects of different food components, students deepen their knowledge of biology and biochemistry and can explain the effects of different functional foods using examples.
- Knowledge Understanding
Students can critically evaluate the advertised health-related effects of various functional foods and discuss and classify scientific publications based on the specialist knowledge they have acquired.
- Application and Transfer
The students develop and present the advertised effectiveness of a functional food and check its health effects.
The students work on and prepare current scientific publications on various functional lifestyles.
- Academic Innovation
The students present current research results using scientific publications, learn to assess them and reflect on the challenges of proving the health-related effects of food.
- Communication and Cooperation
Students can present the effects, manufacturing processes and controversies of functional foods orally and in writing in a clearly structured form.
- Academic Self-Conception / Professionalism
Students can critically reflect on the background to functional foods and the role of consumers and correctly assess their relevance to nutrition and health.
- Literature
- Watzl, Bernhard und Leitzmann, Claus (2005): Bioaktive Stubstanzen in Lebensmitteln, Hippokrates
- Haller, Dirk; Grune, Tilman und Rimbach, Gerd (2013): Biofunktionalit?t der Lebensmittelinhaltsstoffe. Springer
- Matissek, Reinhard; Baltes, Werner (2016): Lebensmittelchemie, Springer Spektrum
- Linkage to other modules
The module follows on from previous modules in which the knowledge and skills listed under “Recommended previous knowledge” are promoted.
- Applicability in study programs
- Food Production Engineering and Business
- Food Production Engineering and Business B.Eng. (01.09.2025)
- Bachelor of Vocational Education – Nutritional Science and Home Economics
- Bachelor of Vocational Education - Nutritional Science and Home Economics B.Sc. (01.09.2025)
- Home Economics and Nutritional Sciences
- Home Economics and Nutrition Sciences B.Sc. (01.09.2025)
- Bioengineering in the Food Industry
- Bioengineering in the Food Industry B.Sc. (01.09.2025)
- Person responsible for the module
- Dirks-Hofmeister, Mareike
- Teachers
- Dirks-Hofmeister, Mareike