Course coordinator
Associate Professor Sangeeta Prakash
Consultation is by appointment. To make an appointment, please email.
Course overview
- Study period
- Semester 1, 2025 (24/02/2025 - 21/06/2025)
- Study level
- Undergraduate
- Location
- St Lucia
- Attendance mode
- In Person
- Units
- 2
- Administrative campus
- St Lucia
- Coordinating unit
- Agriculture and Food Sustainability School
Functional foods are dietary products designed to be incorporated into one's diet while offering potential health benefits or a reduced disease risk due to their bioactive ingredients. On the other hand, nutraceuticals are concentrated forms of these bioactive food components, typically available as supplements in various formats like tablets, capsules, or liquid concentrates. Functional foods include items enriched with specific beneficial elements, such as omega-3 fatty acids or dietary fibre like beta-glucan or biologically active compounds like phytochemicals, antioxidants, or probiotics. Consumers' increased awareness and curiosity regarding the connection between diet and health have significantly impacted how foods are marketed. Today, health considerations have become a pivotal factor in positioning food products within the market. In this course, students will delve into the diverse sources of functional foods and nutraceuticals, spanning major food groups, including dairy, fruits and vegetables, meat, seafood, herbs, and microalgae. Moreover, the course will also explore the regulatory framework governing functional foods. By equipping students with this knowledge, they will be well-prepared to assist the food industry in capitalizing on this opportunity.
Course requirements
Assumed background
There are no prerequisites. A general understanding of the chemistry of the major classes of nutrients and micronutrientsﾠthat occur in food is assumed.ﾠThis will provide background to exploration of the bioactive or health activities thatﾠare exploited in the production and marketing of functional foods. ﾠ
Course contact
Course staff
Lecturer
Associate Professor Sangeeta Prakash
Dr Michael Netzel
Guest lecturer
Mr Sushil Koirala
Demonstrator
Mr Sushil Koirala
Timetable
The timetable for this course is available on the UQ Public Timetable.
Additional timetable information
- Each week there will be a (1) 2h lecture and (2) a 1 h tutorial
- Tutorials will commence from Week 2.
Aims and outcomes
This course provides students with an in-depth understanding of the functional components in different food groups, their associated health benefits, extraction and knowledge of regulatory compliance for successful development of functional foods and nutraceuticals.
Learning outcomes
After successfully completing this course you should be able to:
LO1.
Articulate the role of functional foods and nutraceuticals as options to aid health.
LO2.
Illustrate the role of functional foods and nutraceuticals and their associated health benefits.
LO3.
Access the legislation governing functional foods and nutraceuticals.
LO4.
Critically analyse and integrate information from various sources and effectively use appropriate information and communication technologies.
LO5.
Interact effectively with others and work towards a common outcome.
Assessment
Assessment summary
| Category | Assessment task | Weight | Due date |
|---|---|---|---|
| Quiz |
Online Quizzes (during Lecture)
|
30% (each quiz contributes 15%) |
Quiz 1 : 26/03/2025 5:30 pm Quiz 2 : 7/05/2025 5:30 pm |
| Paper/ Report/ Annotation, Tutorial/ Problem Set |
Summary
|
15% |
11/04/2025 9:00 am |
| Paper/ Report/ Annotation, Tutorial/ Problem Set |
Graphical Abstract
|
15% |
16/05/2025 9:00 am |
| Examination |
Final Examination
|
40% |
End of Semester Exam Period 7/06/2025 - 21/06/2025 |
A hurdle is an assessment requirement that must be satisfied in order to receive a specific grade for the course. Check the assessment details for more information about hurdle requirements.
Assessment details
Online Quizzes (during Lecture)
- In-person
- Online
- Mode
- Written
- Category
- Quiz
- Weight
- 30% (each quiz contributes 15%)
- Due date
Quiz 1 : 26/03/2025 5:30 pm
Quiz 2 : 7/05/2025 5:30 pm
Task description
Quiz 1 will be based on Weeks 1 and 2 lecture content.
Quiz 2 will be based on Weeks 5 and 6 lecture content.
The quizzes will be conducted online via Blackboard during lecture hours. You will have 20 minutes to complete the quiz worth 15 marks in a single session, and only one attempt will be permitted. The quiz will include various questions: short answer, essay, problem-solving, fill-in-the-blank, and true-or-false.
Each quiz contributes 15% to your overall grade.
This assessment task evaluates students' abilities, skills and knowledge without the aid of generative Artificial Intelligence (AI) or Machine Translation (MT). Students are advised that the use of AI or MT technologies to develop responses is strictly prohibited and may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
Refer to Blackboard.
Deferral or extension
You may be able to defer this exam.
Summary
- Team or group-based
- Mode
- Written
- Category
- Paper/ Report/ Annotation, Tutorial/ Problem Set
- Weight
- 15%
- Due date
11/04/2025 9:00 am
- Other conditions
- Peer assessed.
Task description
The summary is a group work, each group consisting of 3 self-selected students, facilitated through the course Blackboard site.
Group Investigation: Each group will explore a designated functional food product. During teaching weeks 2 to 7, groups will collaborate to discuss the designated food product, gather information from various sources (e.g., readings, library databases, books, research papers), and identify three market products that can substitute the designated product. The summary should be submitted via Turnitin by Week 7. Group members are encouraged to communicate outside regular hours to coordinate and complete the assessments. Additionally, the instructor will be available during tutorial sessions to address any queries. Each group member is responsible for evaluating the individual contributions of the other two members to the summary (Peer Assessment).
Details of the summary are as outlined below:
Part A: Investigate the assigned food product and provide a summary that includes (A) the composition of the food product with a focus on the functional components; (B) an explanation of the health benefits arising from these functional components; (C) an examination of the regulations linked to the functional components in the food product, referring to FSANZ and utilizing the Nutrient Profiling Calculator for health claims; and (D) conclude by identifying and justifying the single most critical functional component in the assigned food. The maximum word count for this section is 500 words. (Group work)
Part B: Based on the information gathered, each group member should find one suitable substitute (market product) for the assigned functional food and provide a summary following the same format as Part A for the assigned food product. The maximum word count for this section is 500 words. (Individual task)
Part C: Lastly, the group should identify and discuss the most suitable substitute from the three market products identified, drawing comparisons with the assigned functional food product. The maximum word count for this section is 500 words. (Group work)
Summary Format: Use Microsoft Word®, Font: Arial/Times New Roman, Font Size: 12. Ensure that your References/Bibliography includes a minimum of 5-10 references, adheres to a consistent referencing style, and is not included in the word count.
This assessment task evaluates students' abilities, skills and knowledge without the aid of generative Artificial Intelligence (AI) or Machine Translation (MT). Students are advised that the use of AI or MT technologies to develop responses is strictly prohibited and may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
The task (1500 words summary and the graphical abstract) is submitted on Blackboard, via the Turnitin link by the submission deadline. You should also retain an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (http://ppl.app.uq.edu.au/content/3.60.04-student-integrity-and-misconduct) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Graphical Abstract
- Team or group-based
- Mode
- Written
- Category
- Paper/ Report/ Annotation, Tutorial/ Problem Set
- Weight
- 15%
- Due date
16/05/2025 9:00 am
- Other conditions
- Peer assessed.
Task description
Graphical Abstract (Due Week 11)
In this assessment, the group will create a graphical abstract of PART C of the previous assessment summary (comparing the assigned food product with its most suitable substitute), incorporating the suggestions provided in the summary. The comparison should be based on the functional components, the health benefits derived from these components, and the associated health claims. Please note that this is a collaborative effort (Group work).
To construct the graphical abstract, Microsoft PowerPoint® is recommended. An illustrative example of a graphical abstract can be found in the Tutorial Folder (Blackboard). Additionally, each group member is responsible for assessing and providing feedback on the individual contributions of the other two members to the graphical abstract.
Each group member will evaluate the other two members' individual contributions to the graphical abstract.
This assessment task evaluates students' abilities, skills and knowledge without the aid of generative Artificial Intelligence (AI) or Machine Translation (MT). Students are advised that the use of AI or MT technologies to develop responses is strictly prohibited and may constitute student misconduct under the Student Code of Conduct.
Submission guidelines
The task is submitted on Blackboard, via the relevant Turnitin link by the submission deadline. You should also retain an electronic copy of every piece of assessment you submit.
Legal Declaration:
By submitting your work via this website, you formally declare that (1) it is your own original work, and no part of the work has been copied from any other source or person except where due acknowledgement is made; (2) no part of the work has been previously submitted for assessment in this or any other institution; and (3) you have read the UQ Academic Integrity and Plagiarism Policy (http://ppl.app.uq.edu.au/content/3.60.04-student-integrity-and-misconduct) and understand its implications.
Deferral or extension
You may be able to apply for an extension.
Late submission
A penalty of 10% of the maximum possible mark will be deducted per 24 hours from time submission is due for up to 7 days. After 7 days, you will receive a mark of 0.
Final Examination
- Hurdle
- Identity Verified
- Mode
- Written
- Category
- Examination
- Weight
- 40%
- Due date
End of Semester Exam Period
7/06/2025 - 21/06/2025
Task description
The final exam will be on-campus exam, students must attend in person. Have your UQ student ID card available for all your exams.
The exam consists of short answers/essays and extended essays on the lecture material and associated reading to test both knowledge and understanding of the topic. The lecture topics covered during the online quiz will not be included in the final exam.
The examination will assess the level of theoretical knowledge and understanding of:
- The key functional components in different food groups
- The key types and activities of the functional bioactive ingredients
- The main health benefits of the functional bioactive ingredients and their mechanism of action
- The manufacturing of the functional ingredients
This assessment task is to be completed in person.
The use of Artificial Intelligence (AI) tools will not be permitted. Any attempted use of AI may constitute student misconduct under the Student Code of Conduct.
Hurdle requirements
For details on the hurdle refer to Additional course grading information - Course Grading Rules and Assessment Hurdles.Exam details
| Planning time | 10 minutes |
|---|---|
| Duration | 120 minutes |
| Calculator options | No calculators permitted |
| Open/closed book | Closed Book examination - no written materials permitted |
| Exam platform | Paper based |
| Invigilation | Invigilated in person |
Submission guidelines
Deferral or extension
You may be able to defer this exam.
Course grading
Full criteria for each grade is available in the Assessment Procedure.
| Grade | Description |
|---|---|
| 1 (Low Fail) |
Absence of evidence of achievement of course learning outcomes. Course grade description: 0 - 34% |
| 2 (Fail) |
Minimal evidence of achievement of course learning outcomes. Course grade description: 35 - 46% |
| 3 (Marginal Fail) |
Demonstrated evidence of developing achievement of course learning outcomes Course grade description: 47% - 49% OR failure to meet course hurdle requirement. |
| 4 (Pass) |
Demonstrated evidence of functional achievement of course learning outcomes. Course grade description: 50% - 64% |
| 5 (Credit) |
Demonstrated evidence of proficient achievement of course learning outcomes. Course grade description: 65% - 74% |
| 6 (Distinction) |
Demonstrated evidence of advanced achievement of course learning outcomes. Course grade description: 75% - 84% |
| 7 (High Distinction) |
Demonstrated evidence of exceptional achievement of course learning outcomes. Course grade description: 85% - 100% |
Additional course grading information
COURSE GRADING RULES AND ASSESSMENT HURDLES
A passing mark (50%) in the Final Examination is required to pass this course.
If a student obtains an overall percentage greater than the cut-offs set to achieve a 4 or higher for the course based on marks from a combination of progressive assessment and end of semester exam, and the student does NOT score a passing mark for the Final Examination, they are unable to achieve a grade higher than a 3 (failing grade) for the course.
Students must address any additional assessment requirements identified in this course profile.
Supplementary assessment
Supplementary assessment is available for this course.
Additional assessment information
Assignment writing
You must not re-use past work from previous assessments in your assignments. You are encouraged to:
- read the instructions for assignments carefully and ensure that you address all the requirements,
- refer to references both in the readings and beyond, and cite references in the appropriate manner,
- reflect on your own experience and provide insight and critical thinking,
- write clearly and concisely.
Turnitin Assignments
Assignments that are required to be submitted through Turnitin must only be uploaded to the assessment specific Turnitin link on the relevant course Blackboard site. If you submit any version of your assessment item to any other Turnitin link, this is considered cheating, and you will be held liable for this action.
Release of marks
Unless specifically indicated by the course coordinator, every attempt will be made to have the results for progressive assessment available within 3 weeks of submission. For items of assessment submitted in the last 2 weeks of the semester, the results will not be available until grades release day. Results and feedback availability will be advised to you by email or announced via the course Blackboard site.
Re-mark Applications – refer to the University's Re-mark Policy to check your eligibility.
Remark applications will not be considered without first having contacted your Course Co-ordinator.
Information for students can be found at : https://my.uq.edu.au/information-and-services/manage-my-program/exams-and-assessment/querying-result
Deferred and Supplementary assessment (including Deferred Examinations)
Deferred and Supplementary information can be located on the my.UQ website.
Learning resources
You'll need the following resources to successfully complete the course. We've indicated below if you need a personal copy of the reading materials or your own item.
Library resources
Find the required and recommended resources for this course on the UQ Library website.
Additional learning resources information
Lecture Material
Lectures are not the only means by which concepts are taught and learnt. A list of useful references is given in the course outline as there are no set text books for this course. Students are strongly recommended to consult these references, available online via UQ library.
Prescribed and Required Web Material
All students MUST print a Black and White copy of the lecture and practical notes from the Blackboard.
The speed of lecture presentations will depend on students having a copy of the Web notes with them at ALL lectures.ﾠThere will NOT be time in lectures for students to copy the lectures notes word-for-word from the screen. ﾠ However, it is required that all students add the lecturer’s added explanations of each slide directly onto the B/W copies of the Web material.
Note: All the Web Material covered in lectures is examinable in the examination.
Learning activities
The learning activities for this course are outlined below. Learn more about the learning outcomes that apply to this course.
Filter activity type by
Please select
| Learning period | Activity type | Topic |
|---|---|---|
Multiple weeks From Week 1 To Week 13 |
Lecture |
Lecture Series |
Multiple weeks From Week 2 To Week 11 |
Tutorial |
Tutorial Series |
Policies and procedures
University policies and procedures apply to all aspects of student life. As a UQ student, you must comply with University-wide and program-specific requirements, including the:
- Student Code of Conduct Policy
- Student Integrity and Misconduct Policy and Procedure
- Assessment Procedure
- Examinations Procedure
- Reasonable Adjustments - Students Policy and Procedure
Learn more about UQ policies on my.UQ and the Policy and Procedure Library.