Enquiry for Course Details
BIOL4209 Functional foods (6 credits) Academic Year 2025
Offering Department Biological Sciences Quota 40
Course Co-ordinator Dr L Zhang, Biological Sciences < lzhang17@hku.hk >
Teachers Involved (Dr L Zhang,School of Biological Sciences)
Course Objectives To provide a fundamental understanding of the rapidly emerging functional food/nutraceutical industry with an emphasis on the history, regulation, chemical basis and quality control of  healthy ingredients/products and their effects on human health.
Course Contents & Topics Concept, history and global regulation of functional foods and nutraceuticals; classification of functional foods and nutraceuticals based on their chemical structures; unsaturated fatty acids, proteins, food pigments and dietary fibers as healthy food ingredients; health benefits of dietary phenolics, terpenes, phytosterols and sulphur-containing compounds; probiotics and prebiotics; small berries, spices, teas and herbs for health; quality control and assurance of functional foods and nutraceuticals.
Course Learning Outcomes
On successful completion of this course, students should be able to:

CLO 1 understand the definition and global regulation of functional foods and nutraceuticals
CLO 2 have substantial chemical knowledge of functional food and nutraceutical products
CLO 3 be able to describe examples of functional foods and interpret critically their claimed health benefits
CLO 4 demonstrate understanding of the current functional food and nutraceutical industry
CLO 5 understand major techniques and technologies for quality control and manufacturing of healthy products
Pre-requisites
(and Co-requisites and
Impermissible combinations)		 Pass in BIOL3202
Course Status with Related Major/Minor /Professional Core 2025 Major in Food & Nutritional Science ( Disciplinary Elective )
2025 Minor in Food & Nutritional Science ( Disciplinary Elective )
2024 Major in Food & Nutritional Science ( Disciplinary Elective )
2024 Minor in Food & Nutritional Science ( Disciplinary Elective )
2023 Major in Food & Nutritional Science ( Disciplinary Elective )
2023 Minor in Food & Nutritional Science ( Disciplinary Elective )
2022 Major in Food & Nutritional Science ( Disciplinary Elective )
2022 Minor in Food & Nutritional Science ( Disciplinary Elective )
2021 Major in Food & Nutritional Science ( Disciplinary Elective )
2021 Minor in Food & Nutritional Science ( Disciplinary Elective )
2021 Minor in Plant Science ( Disciplinary Elective )
Course to PLO Mapping 2025 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2024 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2023 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2022 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
2021 Major in Food & Nutritional Science < PLO 1,2,3,4,5,6 >
Offer in 2025 - 2026 Y        1st sem    Examination Dec     
Offer in 2026 - 2027 Y
Course Grade A+ to F
Grade Descriptors
A Demonstrate thorough grasp of the subject matter covered. Show strong analytical and critical abilities and logical thinking, with evidence of creative ability and competence in professional-level problem solving. Critically use knowledge to draw appropriate and insightful conclusions to real-world problems. Demonstrate highly effective team-based organizational and presentational skills.
B Demonstrate substantial grasp of the subject matter covered. Show evidence of analytical and critical abilities and logical thinking with some evidence of competence in professional-level problem solving. Use knowledge to draw generally appropriate conclusions to real-world problems. Demonstrate effective team-based organizational and presentational skills.
C Demonstrate general but incomplete grasp of the subject matter covered. Show some evidence of analytical and critical abilities and logical thinking with limited competence in professional-level problem solving. Use knowledge to draw moderately appropriate but sometimes erroneous conclusions to real-world problems. Demonstrate moderately effective team-based organizational and presentational skills.
D Demonstrate partial but limited grasp, with retention of some relevant information, of the subject matter covered. Show some evidence of coherent and logical thinking, but lacking competence in professional-level problem solving. Use knowledge to draw sometimes appropriate but often erroneous conclusions to real-world problems. Demonstrate team-based organizational and presentational skills of limited effectiveness.
Fail Demonstrate little or no grasp, with retention of little relevant information, of the subject matter covered. Show lack of coherent and logical thinking, and minimal competence in professional-level problem solving. Use knowledge ineffectively, leading generally to inappropriate and usually erroneous conclusions to real-world problems. Demonstrate ineffectiveness team-based organizational and presentational skills.
Communication-intensive Course N
Course Type Lecture-based course
Course Teaching
& Learning Activities
Activities Details No. of Hours
Lectures 36.0
Tutorials tutorials/seminars 12.0
Reading / Self study 100.0
Assessment Methods
and Weighting
Methods Details Weighting in final
course grade (%)		 Assessment Methods
to CLO Mapping
Assignments 30.0 2,3,4,5
Examination 40.0 2,3,4,5
Test 30.0 1,2,3
Required/recommended reading
and online materials		 R. E. C. Wildman: Handbook of Nutraceuticals and Functional Foods (CRC Press, 2007)
C. M. Hasler: Regulation of Functional Foods and Nutraceuticals: a Global Perspective (IFT Press, 2005)
Course Website http://moodle.hku.hk/
Additional Course Information This course will be offered subject to a minimum enrollment number and availability of teachers.


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