Course Description
This course will introduce students to the essential concept and development procedure of functional food in Chinese Medicine (CM). It includes basic knowledge of medicine - food dual purpose CM, functional ingredients in CM, pharmacological activity evaluation and safety evaluation. These lectures will also cover in moderate detail the new technologies and methodologies for the development of functional food from CM. Moreover, this course will introduce selected topics of functional food from other natural products, including functional fatty acids, mushroom, soy extracts, grape, etc. In addition, functional food regulations in China, USA and Europe will be briefly introduced.
Intended Learning Outcomes
CILO-1: Vividly describe current and future perspectives of functional food.
CILO-2: Describe the nutrients and their pharmacological activities of common functional foods given.
CILO-3: Showcase the basic development procedure of functional food in Chinese Medicine.
CILO-4: Describe the basic functional food regulations in China.