FST3830
Functional foods and human health
基本信息
| 学分 | 6 credit points |
|---|---|
| 开课学期 | Second semester |
| 校区 | Malaysia |
| 考核构成 | Final assessment - Exam (2 hours and 10 minutes) — 50% Two projects/essays — 20% Mid-semester exam — 20% Oral presentation — 10% |
开课安排1 条
| 教学期 | 授课方式 | 状态 |
|---|---|---|
| Second semester | Teaching activities are on-campus (ON-CAMPUS) | 开课 |
以上为该校区在官方资料中登记的全部开课安排，不是汇总。同一门课可能在多个 教学期开课，也可能不同教学期的授课方式不同。
课程简介
Functional foods have emerged in the 21st century as a multi-billion dollar industry. The unit provides an overview of the scientific basis of functional foods throughout the human lifespan. Inter-relationships between the validity and proofing of health claims, legislation, safety and advertising strategies will be examined in the context of preventing or delaying onset of health disorders, and providing health benefits for specific disorders/diseases based on available epidemiological information. The unit will provide you with the opportunity to use this information with a view to developing research opportunities and novel products in the burgeoning global functional food market by linking existing knowledge with recent advances in biotechnology.
以上为 Monash Handbook 的官方原文，版权属 Monash University，此处按本站要求转载并标注出处： 官方页面 ↗
学习成果7 条
官方原文（Learning outcomes），版权属 Monash University。
- ULO1 Demonstrate an understanding of the scientific basis for functional foods in promoting health benefits;
- ULO2 Justify a role for functional foods in the prevention and/or delay of onset of specific health disorders or disease syndromes;
- ULO3 Describe market and social drivers that determine the development, growth and expansion opportunities of functional foods in a global environment;
- ULO4 Obtain evidence-based information on the safety and efficacy of functional foods;
- ULO5 Evaluate experimental data obtained from the scientific literature and epidemiological sources as a basis to generate ideas for further research and investigation;
- ULO6 Critically evaluate current literature relating to innovation and development as well as marketing of novel functional foods within the requirements of a global legislative framework;
- ULO7 Demonstrate advanced scientific report writing and oral presentation skills.
教学方式与预期工作量
教学方式
Enquiry-based learning - Weekly lectures provide the core material for the unit. These lectures are interactive and require participation on your part. These are supported by tutorials which allow you to develop transferable skills through enquiry-based learning, peer-assisted learning, group discussion, and presentations.
预期工作量
• 2- hours of lectures;
• 2-hours of tutorials and
• 8 hours of independent study per week
官方原文，版权属 Monash University。
先修 / 同修要求
以下先修关系按官方来源的结构化先修字段解析，原始记号：BCH2011 OR (FST1800 AND BTH2741)
先修链路
按官方先修字段的原始分组展开，AND / OR 的区别保留着—— 「A 或 B」和「A 与 B」在选课时是两回事。每门课点进去可以继续往下看。
属于这些学位1 个
这门课出现在下列学位的官方结构里。反过来说：如果你读的是这些学位之一，它大概率是要修的 （必修还是选修取决于它在 Part 里的位置，点进去看结构）。
数据来源
- 数据来源
- 官方网页
handbook.monash.edu ↗ - 抓取时间
- 2026-09-13
- 可信度
- 程序抓取，未人工核实
查看官方完整描述 ↗ — 事实性字段（代码、学分、教学期、授课方式、考核权重、先修/同修/互斥关系）与 课程简介、学习成果、教学方式、预期工作量均取自官方 Handbook； 正文版权属 Monash University，此处转载并逐处标注出处。
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