FCS 5860 - Functional Foods and Disease Prevention

This course will provide an in-depth study of functional foods, including their sources, health benefits, and market regulation. The transdisciplinary science employed in the discovery of bioactive compounds found in functional foods and their efficacy will be discussed. Coursework in biochemistry and nutrition are required.

Note: Open to upper-level undergraduate and graduate students.

Prerequisites & Corequisites: Prerequisites: Senior standing, CHEM 3550, and either (FCS 2660 or FCS 2600); with a grade of “C” or better in all prerequisites.

Credits: 3 hours