Functional food concepts related to efficacy and safety; examples of bioactive component-disease relationships; natural health products; approval of functional food and health claims; the importance of clinical studies in support of efficacy for health claims; market determinants of functional foods. Credit will be granted for only one of PHAR_V 431 or FNH_V 402. Prerequisite: PHAR_V 202, PHAR_V 203. Equivalency: FNH_V 402. This course is not eligible for Credit/D/Fail grading.
Functional food concepts related to efficacy and safety; examples of bioactive component-disease relationships; natural health products; approval of functional food and health claims; the importance of clinical studies in support of efficacy for health claims; market determinants of functional foods. Credit will be granted for only one of PHAR_V 431 or FNH_V 402. Prerequisite: PHAR_V 202, PHAR_V 203. Equivalency: FNH_V 402. This course is not eligible for Credit/D/Fail grading.
