Functional food in human studies
About this course
Course objectives
Functional foods can be considered to be those whole, fortified, enriched or enhanced foods that provide health benefits beyond the provision of essential nutrients (e.g., vitamins and minerals), when they are consumed at efficacious levels as part of a varied diet on a regular basis. The course aims to provide an overview on how to conduct human studies for functional food. The development of a study protocol will be addressed, including criteria for the selection of participants, treatments, and endpoints, randomization procedures, sample size determination, data analysis, and study interpretation.
Lesson will be conducted via Zoom.
Course description
By the end of the course, participants will be able to:
1. Define functional foods and their role in health beyond essential nutrients.
2. Understand the key principles of designing human studies for functional food validation.
3. Develop a study protocol, including participant selection, treatments, and endpoints.
4. Implement randomization, sample size determination, and data analysis strategies.
5. Interpret study results and understand regulatory considerations.
Programme Outline
• Understanding Functional Foods & Their Health Benefits.
• Designing a Human Study for Functional Foods.
• Developing a Study Hypothesis.
• Randomization, Sample Size.
• Determination & Study Implementation.
• Data Collection, Statistical Analysis & Interpretation.
• Reviewing a Published Functional Food Trial.
• Drafting a Functional Food Study Protocol.
Target audiences
This course is designed for Health Professionals (Dietitians, Nutritionist, Physicians) in understanding the impact of functional foods on health, make informed recommendations to their patients through evidence-based studies, dietary changes and prevention of diseases.
This course is also open to all interested individual who wants to deepen or broaden their skills and knowledge in this area.