Nutraceutical
Foods
Academic department:Food Technology
Units:8
Requirement: Q00815 o Q00821
Semester and career:From 5 to 9 semester
Equivalence: None
General aim of the course:One of the major trends in the food industry, food
and nutrition programs and health is the increasing consumption and development
of foods with nutraceuticals properties. The nutraceuticals foods also named
functional foods are defined "any food or related ingredients that produce
a proven benefit in human health". The objective of this course is to address
the category of the named nutraceuticals foods from the point of view of identification
of chemical compounds with nutraceuticals properties associated with these food
matrixes. Specifically, it is proposed that the student identify the main groups
of nutraceuticals chemical compounds with proven positive effects on human health
that increase the quality of life. The student will understand the chemical
structure and mechanisms under which these compounds can prevent or treat hypercholesterolemia,
hyperlipidemia, hormone depend and independent cancer, diabetes, cardiovascular
disease and cerebral or brain dysfunction.
Campus:Monterrey
Bibliography:
Text book
Wildman, R.E.C. 2000. Handbook of Nutraceuticals and Functional Foods.
CRC
Series in Modern Nutrition. Boca Raton, FL.
Other References:
Altug, T. 2003. Introduction to Toxicology and Food. CRC Press, Boca
Raton, FL.
Angus, F., Glenn, E., and Gibson, G. 2000. Ingredients Handbook:
Prebiotics and Probiotics. Leatherhead Pub. Leatherhead.
Berhow, A., Mark., Hasegana, S., and Manners, D., Gary. 2000. Citrus
Limonoides: Functional Chemicals in Agriculture and Foods. American
Chemical
Society. Washington, DC.
Buttriss, J., and Saltmarsh, M. 2000. Functional Foods II: Claims and
Evidence. Royal Society of Chemistry. Cambridge.
Farnworth, R., Edward. 2003. Handbook of Fermented Functional Foods.
CRC
Press, Boca Ratón, FL.
Fuller, R. 1992. Probiotics: The Scientific Basis. Chapman & Hall.
London,
England.
Goldberg, I. 1999. Functional Foods: Designer Foods, Pharmafoods,
Nutraceuticals. Chapman & Hall. New York.
Hurst, J., W. 2002. Methods of Analysis for Functional Foods and
Nutraceuticals. CRC Press, Boca Ratón, FL.
Marquart, L., Slavin, J.L., and Gary Fulcher, R. 2002. Whole Grain
Foods
in Health and Disease. American Association of Cereal Chemists, St.
Paul,
MN, USA.
Mazza, G. 2000. Alimentos Funcionales: Aspectos Bioquímicos y de
Procesado
(Traducido por Quiñones, T., Hector). Editorial Acribia. Zaragoza,
España.
Mazza, G. 2002. Functional Foods: Biochemical & Processing Aspects.
Technomic Pub. Lancaster, PA
Mazza, G. 1998. Functional Foods: Biochemical & Processing Aspects.
Technomic Pub. Lancaster, PA.
Mazza, G., and Oomah B., D. 2000. Herbs, Botanicals & Teas. Technomic.
Lancaster, PA.
McCleary, B.V., and Prosky, L. 2001. Advanced Dietary Fibre
Technology.
Blackwell Science. London, England
Potter, J.D. 1997. Food, Nutrition and the Prevention of Cancer: a
global
perspective. World Cancer Research Fund and American Institute of Cancer
Research. Washington, DC.
Roberfroid, M. B. 2004. Inulin - Type Fructans: Functional Food
Ingredients. CRC Press, Boca Ratón, FL.
Sandholm - Mattila, T., and Saarela M. 2003. Functional Dairy
Products.
Woodhead, Cambridge.
Stauffer, E. Clyde. 1990. Functional Additives For Baker Foods. Van
Nostrand Reinhold. New York.
Watson, D. 2003. Performance Functional Foods. CRC Press, Boca Ratón,
FL.
Wildman, C., E., Robert. 2001. Handbook of Nutraceuticals and
Functional
Foods. CRC Press, Boca Ratón, FL.
Instructor's profile:Instructur should have graduate studies in Food Science
and Technology, Nutrition or Biotechnologhy.
Language of Instruction:Spanish
The Mexican food industry, as well as others that commercialize various goods, requires packaging materials in order to reach international and domestic customers. Packaging is closely related to management, processing, conservation, storage, commercialization and distribution of foods. The knowledge of food packaging and related operations are key elements for the introduction, production, quality assurance, conservation, protection, and management and make these packaged materials more attractive and functional to the costumers under the current model of international trade.
The general objective of this course is to train food science and engineering students interested in packaging. The students will be exposed to great challenges and technological innovations due to the globalization and markets internationalization allowing them to acquire more competitiveness. This course will give students enough knowledge so to make them attractive for the job market and at the same time increasing the productivity of food related industries.
Academic department:Food
Technology
Units:308
Requirement:TA00084 ó Q00821
Semester and career:Biotechnology Diploma
Equivalence:None
General aim of the course:Protein structure and function, folding and motifs. Protein crystallography, directed site and random site mutagénesis. Molecular sequence data base and their uses. Use of molecular visualization freeware. Protein engineerind and design, use of genetic engineering in modification of protein, expression of proteins in prokaryotic and eucariotic systems. Industrial applications of protein engineering Campus:Monterrey
Bibliography:J.L. Cleland
and C.S. Craik
Protein Engineering : Principles and Practice
Wiley-Liss, 1996.
J.M. Bergm J.L. Tymoczko and L. Stryer
Biochemistry
W.H. Freeman and Company, Fifth Edition, 2002.
Instructor's profile:Master or Ph.D. degree in Biotechnology or
Biochemistry with experience on Genetic Engineering
Language of Instruction:Spanish
Fecha de la última
actualización : 07 de julio de 2004(M)