Students will be familiarized with modern techniques and methods, necessary for them to combine basic principles of chemistry and engineering in order to comprehend and further advance the functional food/nutraceutical industry.
Course Content (Syllabus)
1. Bio-active components of food systems- Functional foods: structure, physicochemical properties, sources, incorporation into foods. The role of food engineering in design and production of such food systems and the relation to nutrition and health
2. Food-omics: a new descipline that combines basic knowledge of chemistry, engineering, biology, mathematics in order to study and analyze with modern and specialized techniques various aspects of the relation between food and health.
3. Food processing: (micro, nano) encapsulation, spray drying, freeze drying, extraction of bio-active components assisted by ultrasound, microwave or supercritical fluids. Mass and energy transport during food processing and process optimization