Objectives

Functional foods are considered by consumers as an important aid in overcoming health problems related to food.

The consumer demands from the food that they support health issues.

Moreover, the missing links in a modern Western diet must be compensated by functional foods.

These requirements pose an important problem for food producers in general and food engineers in particular, since healthiness, food quality, food safety and economic value do not always coincide.

In this Intensive Program, it was aimed to present the wide range of scientific disciplines to the engineering students during the two-week courses in an interactive way.

Classical teaching, project and team work, lab work, visits to (food) companies was guided the student through the fascinating world of functional foods.