AGRI08010 2016 Functional ingredients

General Details

Full Title
Functional ingredients
Transcript Title
Functional Ingredients
N/A %
Subject Area
AGRI - Agriculture
ESCI - Environmental Science
08 - NFQ Level 8
05 - 05 Credits
Start Term
2016 - Full Academic Year 2016-17
End Term
2019 - Full Academic Year 2019-20
Thomas Smyth
Programme Membership
SG_SAGRI_H08 201800 Bachelor of Science (Honours) in Science in Agri-Food Science

This module introduces the various groups of food ingredients that are employed in various foods and additives used to improve the sensory, nutritional and shelf life of food products. This will include the wide range of preservatives and legal requirements around their use in foods. A wide range of ingredients utilised to improve sensory properties of food products and the use of nutraceuticals and functional food ingredients that provide potential health properties beyond basic nutrition will also be explored.

Learning Outcomes

On completion of this module the learner will/should be able to;


Understand the contents of EU directives and legal requirements in relation to the of food ingredients


Fully appreciate the issues around the use of natural versus synthetic food ingredients


Discuss the various food ingredients employed to improve sensory properties of products


Understand the role of food ingredients in various sectors of the food industry


Demonstrate knowledge of the various functional food ingredients currently being explored


Review the role of EFSA in the approval of ingredients with health claims

Teaching and Learning Strategies


Module Assessment Strategies

In order to assess the success of the student developing an understanding of Food ingredient as it applies to Agri-food sector students will be assessed individually through an individual Assignment and Final Exam and with their peers in Laboratory Practicals and Group Presentations.

Repeat Assessments


Indicative Syllabus

Examples of ingredients employed in meat, dairy, fruit and vegetable based products. Antimicrobial and antioxidant preservatives along with acidity regulators, sensory ingredients used to improve the appearance, flavour and texture of food products. Legalisation around the use of food additives and current EU directives. Nutraceutical and functional food ingredients with potential health properties along with current research in this area. The information required for health claims and the role of EFSA in approval of new functional food ingredients.

Coursework & Assessment Breakdown

Coursework & Continuous Assessment
50 %
End of Semester / Year Formal Exam
50 %

Coursework Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Laboratory practicals Practical Practical Evaluation 40 % OnGoing 2,3,4,5
2 Presentation Continuous Assessment Group Project 5 % Any 1,3,4,5,6
3 Report Continuous Assessment Written Report 5 % Any 1,4,6

End of Semester / Year Assessment

Title Type Form Percent Week Learning Outcomes Assessed
1 Theory exam Final Exam Closed Book Exam 50 % End of Semester 1,2,3,4,5,6

Full Time Mode Workload

Type Location Description Hours Frequency Avg Workload
Lecture Not Specified Theory 2 Weekly 2.00
Laboratory Practical Not Specified Practical 1.5 Weekly 1.50
Group Learning Not Specified Presentation 2 Once Per Module 0.13
Independent Learning Not Specified Independent learning 3 Weekly 3.00
Total Full Time Average Weekly Learner Contact Time 3.63 Hours

Required & Recommended Book List

Recommended Reading
2012-06-05 Functional Foods and Nutraceuticals: 0 (Food Science Text Series) Springer

"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, although there is no consensus on an exact definition of the term.

This is an emerging field in food science, in which such foods are usually accompanied by health claims for marketing purposes, such as a company's cereal is a significant source of fiber. Studies have shown that an increased amount of fiber in one's diet can decrease the risk of certain types of cancer in individuals.

Functional foods are sometimes called nutraceuticals, a portmanteau of nutrition and pharmaceutical, and can include food that has been genetically modified. The general category includes processed food made from functional food ingredients, or fortified with health-promoting additives, like "vitamin-enriched" products, and also fresh foods (e.g., vegetables) that have specific claims attached. Fermented foods with live cultures are often also considered to be functional foods with probiotic benefits."

Module Resources

Non ISBN Literary Resources