FUNCTIONAL FOODS DEVELOPMENT Teaching unitCourses:BIOTECHNOLOGY OF FUNCTIONAL FOODSYear: Year 4 of Bachelor's in BiotechnologyDegree: Bachelor's in BiotechnologyDescriptionThis unit will give the basics on development and innovation applied to functional foods, and the implementation of eco-efficient processes for the production of functional ingredientsObjectivesTo introduce the biotechnologist in the functional food industry.To know the different scientific and technological aspects related to functional foodsTo analyze the different criteria that affect both the production of functional ingredients and their influence on the development and functional foods shelf-lifeTo acquire general principles for the use of biotechnological tools in developing a functional foodTo identify the different mechanisms, to analyze the quality and to verify the beneficial effect of functional foods upon consumers healthTo apply biotechnological tools for the production of functional ingredients from the co-products valorization and their use in food matricesSubjectsLecture topicsGeneral aspects of functional food developmentgeneral aspects of functional food processingNew technologies application in functional food developmentFunctional foods shelflifeEco-efficiency in the food industry.Animal industries coproducts valorizationVegetable industries coproducts valorizationLaboratory topicsTechnical strategies to obtain bioactives compounds from coproducts valorizationBioactive compounds: Techno-functional propertiesFunctional food development 1Functional food processing 2