SinodosChemistry

Functional foods according to their generally accepted definition, are any food or food ingredient that may provide a health benefit beyond the traditional nutrients it contains”.

 

 

 

Nutraceuticals are defined as parts of a food or whole food that have a medical or health benefit, including the prevention and treatment of diseases. This seminar presents these foods and their health benefits. New products, traditional nutritious foods, enriched and fortified products play a significant role in the food supply and challenges are presented.

Objectives:

ü  Familiarize participants with the functional food and nutraceutical concept

ü  Present a range of products that fall into this category, as well as the new trends in food manufacturing

ü  Get familiar with the health claims and legislation, latest market analyses

Contents:

ü  Legislation

ü  Categories of functional foods

ü  Nutrient components of foods

ü  Health attributes of functional foods

ü  Health functionality of food components

ü  Bioactive carbohydrates

ü  Bioactive lipids

ü  Bioactive peptides

ü  Bioactive polyphenols and carotenoids

ü  Soybean

ü  Fruits and vegetables

ü  Milk and milk products

ü  Fish

ü  Cereal grains

ü  Flaxseed

ü  Buckwheat

ü  Tea

ü  Coffee

ü  Plant nuts

ü  Mushrooms

ü  Honey

ü  Plant protein products

ü  Cocoa and chocolate products

ü  Vitamins

ü  Antioxidants

ü  Labeling claims

ü  Enrichment and fortification

ü  Current market analyses

ü  Consumers viewpoint

ü  Health claims

ü  Recent advances

ü  Summary, conclusions and near future trends

Who should attend?

ü  Food scientists

ü  Product developers

ü  Food specialists

ü  Food consultants

ü  Food inspectors

ü  Consumer and marketing research professionals

ü  Dieticians and nutritionists

ü  QA supervisors and managers