The Functional Food for Health program is designed to equip students with a strong foundation in food science, biotechnology, nutrition, and health applications. The program focuses on the science behind bioactive compounds, functional ingredients, and their role in disease prevention and overall health enhancement. Students will gain expertise in functional food formulation, biochemistry, nutrigenomics, clinical research, and food safety regulations, preparing them for careers in food innovation, health industries, and scientific research.
Teaching & Learning Approach
The program emphasizes a balance between theory and practical application, ensuring students develop industry-relevant skills. Learning methods include:
- Lectures & Case Studies – Providing a comprehensive understanding of fundamental concepts, scientific principles, and market trends in functional ingredients and functional foods for health.
- Hands-on Laboratory Training – Techniques in bioactive compound extraction, hydrolysate processing, novel technology for functional food production, functional food formulation, and product testing.
- Mini Research & Industry Projects – Practical applications in developing innovative health-focused functional food products.
- Internships & Industry Collaborations – Real-world exposure through partnerships with functional ingredients/ food and health companies.
- Seminars & Expert Talks – Engaging with professionals in nutrition, food technology, and regulatory affairs.
Key Research Topics
Students will have the opportunity to explore and contribute to cutting-edge research in functional foods, including:
- Functional Food & Chronic Disease Prevention – Investigating bioactive compounds in reducing risks of diabetes, cardiovascular diseases, and neurodegenerative disorders.
- Nutrigenomics & Personalized Nutrition – Studying the interactions between genes and diet for personalized functional food applications.
- Gut Microbiome & Probiotics – Understanding the role of probiotics, prebiotics, and postbiotics in digestive and immune health.
- Bioactive Compound Extraction & Optimization – Exploring sustainable and advanced extraction techniques for enhancing bioavailability.
- Clinical Research in Functional Foods – Designing and analyzing human trials for functional food efficacy.
- Sustainable Food Innovation – Developing eco-friendly packaging and sustainable production techniques for functional foods.
Career Opportunities
Graduates from this program will be highly qualified for careers in food science, nutrition, biotechnology, and health industries. Potential job roles include:
🌱 Food & Beverage Industry:
- Functional Ingredients/Food Scientist
- Functional Food Product Development Specialist
- Functional Food Production
- Innovative Food Product Manager
- Food Safety & Quality Assurance Manager
- Nutraceutical Product Formulator
🔬 Healthcare & Research:
- Clinical Nutritionist (Functional Food Focus)
- Nutrigenomics Consultant
- Biomedical Researcher
- Clinical Research Associate (Functional Food Trials)
📜 Regulatory & Policy Development:
- Food Safety & Regulatory Affairs Specialist
- Health Claims & Labeling Compliance Officer
- Public Health Educator in Functional Foods
- Functional /Novel Food Committee Member
- Functional /Novel food Expert
🚀 Entrepreneurship & Consulting:
- Functional Food Startup Founder
- Nutraceutical Product Consultant
- Health & Wellness Educator
