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 hoursType of teachingMedia implementationConcretization
30LecturePresence-
30SeminarPresence-
Lecturer independent learning
Workload hoursType of teachingMedia implementationConcretization
20Presentation preparation-
10Study of literature-
30Exam preparation-
30Preparation/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