GID 618E - Food Bioactives

Course Objectives

1. To introduce general information about bioactive components in foods and their sources,
2. To give basic information about the properties and bioavailability and bioaccessibility of bioactive components,
3. To give information about application areas of bioactive components in foods.

Course Description

Classification of bioactive components in foods and their sources, carotenoids, phenolic compounds, vitamins and minerals, dietary fiber, bioactive peptides, omega-3 and omega-6 fatty acids, probiotics and prebiotics, use of bioactive components in food applications, improvement of bioactive stability, bioavailability and bioaccessibility of food bioactives.