[Solution]Functional Foods

Answer the following question in no more than 1000 words 1. Think about the following, futuristic scenario: A high-tech company is designing a new smartphone…

Answer the following question in no more than 1000 words

1. Think about the following, futuristic scenario:

A high-tech company is designing a new smartphone app coupled with implantable advanced technology (e.g. implanted body biosensors) that help users monitor in real-time their health status, including the colon’s microbiota profile. The app also enables the user to personalise their diet. As a member of the R&D team, you are asked to advise the company’s board on the general features that this app must contain and how it can be linked to a portfolio of specific Functional Foods.

Outline your ideas of how this app can be developed regarding the major variables to be monitored and how these can be linked to the portfolio of Functional Foods. [20/20

Answer all parts of this section, in no more than 1000 words.

2. When considering new potential Functional Foods that have been subject to research worldwide but do not have approved health claims, draw a 2-D plot to represent “Physiological Effect” as a function of “Functional Intensity”, as suggested by Doyon and Labreque (2008), and define the regions for basic, enriched, healthy, functional and medical foods. Identify in the diagram and describe the potential issues to the following cases, with reference to specific examples:

a) Foods which have supporting scientific evidence regarding the occurrence of biologically active components, their mechanism of action and favourable physiological effects which face issues associated with their intake (toxicity, taste, high sugar/fat).

b) Foods which have supporting scientific evidence regarding the occurrence of biologically active components, their mechanism of action and favourable physiological effects which favour specific groups of people.

c) Foods that do not fulfil the scientific criteria to be considered as Functional Foods but are perceived by consumers as “superfoods” driven by marketing or special quality standard issues.
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