Functional food is presently growing in importance as a field of research, and the functional food industry has experienced significant growth in recent years.
This course is about some of the different kinds of functional foods on the market and ingredients that may be added to future products. In addition, the course will touch on health claims and the evaluation procedure for new health claims, technological challenges when producing functional foods and the processes of consumer acceptance of functional foods. The national and EU legislation on functional foods will also be brought up.
The goal of the course is to provide participants with the most updated knowledge about functional foods in order to facilitate the learning process and potential application in ongoing research projects or future product development.
Date: 14-18 January 2013
Credits: 4 ECTS
Venue: University of Copenhagen
Course responsible: Professor Lars O. Dragsted
The course will be arranged in collaboration between Food DK and the LMC Strategic Networks:
- Consumer-oriented added value in the food chain
- Personalised nutrition and health
- Molecular functionality
Registration
The registration deadline for the course is 12 December 2012.
Online registration will open during May or June 2012.
