Study programmes / C-FT Chemistry and Food Technology / Functional Foods
Course code:FUPO
Course title in language of instruction:Funkční potraviny
Course title in Czech:Funkční potraviny
Course title in English:Functional Foods
Mode of completion and number of credits:Exam (4 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes:full-time, 2/2
(full-time, hours of lectures per week / hours of seminars per week)
Language of instruction:Czech
Level of course:master continuing
Semester:SS 2019/2020 - FA
Name of lecturer:prof. MVDr. Ing. Tomáš Komprda, CSc. (examiner, instructor, lecturer, supervisor)
Prerequisites:Human Nutrition or Bachelor State Examination
Aims of the course:A graduate has necessary knowledge about functions of the effective components of foods (nutraceuticals) at the molecular level. He is able to distinguish biased and unreliable informations about this group of foods, which - being at the boundary of the conventional foods and drugs - have a great potential to become a favourable trade article. A graduate acquires within the course a necessary knowledge about important chronic degenerative diseases and is able to assess the possibilities of their prevention by means of the functional foods. To the skills of a graduate belong ability to use scientifically verifiable procedures of an application of nutraceuticals in prevention of the above-mentioned diseases.
Course contents:
1.Introduction to the course; functional foods terminology (allowance 1/0)
2.Kinetics and dynamics of the nutraceuticals in an organism (allowance 2/2)
3.Interaction of nutraceuticals with genes (allowance 2/0)
4.Methods of the objective evaluation of the efficiency of nutraceuticals (allowance 2/0)
5.Possibilities of using nutraceuticals in a prevention of the chronic degenerative diseases (allowance 10/2)
a.Immune system
b.Antioxidant system of the human organism
c.Cardiovascular diseases
d.Some types of cancer

6.Important nutraceuticals (allowance 10/8)
a.Probiotics, prebiotics
d.Food fibre
e.Biologically active constituents of lipids
f.Biologically active proteins and peptides
g.Other selected secondary plant metabolites
h.Selected minerals

7.Some important functional foods (allowance 2/2)

Learning outcomes and competences:
Generic competences:
-ability to analyse and synthesize
-ability to create new ideas (creativity)
-professional knowledge
-quality concept awareness

Specific competences:
-Ability to recognize relevancy of nutritional and health claims
-student has a detailed knowledge of the molecular mechanisms of the nutrient effects
-student is able to objectively evaluate an efficiency of the nutriceutical actions
-student is able to recommend appropriate nutraceuticals for the prevention of the chronic degenerative diseases

Type of course unit:required
Year of study:Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement:There is no compulsory work placement in the course unit.
Recommended study modules:none
Assessment methods:Student is admitted to the final exam after obtaining a credit. Requirements for obtaining credit: 1) presentation and successful defense of the seminar project; 2) four correctly answered questions from six submitted (obtaining 8 points from 12 possible) in the written test (topics dealt with in the seminars; length 30 min). The subject is finished by the exam composed of the written and oral part. A student is admitted to the oral exam when correctly answers four questions (topics discussed in the lectures) from six submitted (obtains 8 points from 12 possible). A successful answering of three questions is a condition of passing the oral exam.
Learning activities and study load (hours of study load)
Type of teaching methodDaily attendance
Direct teaching
     lecture28 h
     practice14 h
     consultation6 h
     preparation for exam46 h
     preparation for regular testing8 h
     preparation of presentation10 h
Total112 h

Basic reading list
  • KOMPRDA, T. Funkční potraviny: cyklus přednášek.  Brno. 2008. ISBN 978-80-7375-219-4.
Recommended reading list
  • KALAČ, P. Funkční potraviny, kroky ke zdraví. České Budějovice: Dona, 2003. 130 p. ISBN 80-7322-029-6.
  • LEMAGUER, M. -- SHI, J. -- MAZZA, G. Functional Foods, Biochemical and Processing Aspects. LOndon, New York: CRC Press, 2002. 409 p. ISBN 1-56676-902-7.
  • HURST, W J. Methods of Analysis for Functional Foods and Nutraceuticals. London, New York: CRC Press, 2002. 400 p. ISBN 1-56676-824-1.