952337 Horticultural products as a source of functional food: physiological and nutritional aspects

Lecture and seminar
Semester hours
Lecturer (assistant)
Osterkamp, Susanne , Kern, Manuel , Keutgen, Norbert , Keutgen, Anna
Offered in
Wintersemester 2023/24
Languages of instruction


Functional food, definition, classes and its rule in human nutrition. Classification of phytochemicals. Occurrence and characteristic of main bioactive compounds of horticultural products: polyphenolics, terpenes, ascorbic acid, glucosinolates, glycoalkaloids, antinutritive compounds. Factors influencing content of phytochemicals in horticultural products – in vitro technics, use of elicitors, etc. Chosen applications of horticultural products for the functional food – seminar work of students.

Previous knowledge expected

Knowledge of basic rules and theories of chemically, biochemically and physically processes

Objective (expected results of study and acquired competences)

The students learn about the potential that is represented by the diversity of horticultural produces to be used for the production of functional food. The mediated know-how comprises the physiological and nutritional specifications of horticultural products, the specific suitability of species and cultivars, the factors that are responsible for quality formation and maintenance, especially with respect to human nutrition. The students are able to distinguish the various groups of functional food (e.g. convenience, organic, ethnic, minimally processed) and to characterize them, to designate examples and explain their significance in human nutrition. They know about the possibilities and limitations to regulate the contents of health-relevant compounds present in horticultural products, based on plant physiological and nutritional aspects (appropriate genetic potential, targeted cultivation and postharvest treatments). They know the advantages and disadvantages of the main groups of functional food of plant origin, the requirements with respect to their quality and durability during shelf-life, are familiar with spoilage processes and possibilities of their minimization.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.