Friday, 25 February 2022 12:00

From Scientific Concepts to Public Health:  Innovations in Food Science and Technology


Functional foods can be scientifically defined as those that have a potentially positive effect on health beyond basic nutrition, helping the promotion of optimal health conditions and reducing the risk of non-communicable diseases. However, in some countries, the definition is supported by a regulatory framework that sets basic principles for commercialisation and obtaining a health claim. Considering the framework (EC 1924/2006) set out by the European Food Safety Authority (EFSA), functional foods and potential ingredients to “functionalise” foods should be sufficiently characterised, safe for consumption, and provide physiological effects when consumed regularly at a regular dose. Thus, to increase the awareness of the required steps to assess the effectiveness of potential food candidates, the detailed definition, in vitro, in vivo, and human intervention studies will be explained during this presentation. An illustrative summary of the required steps will be provided with real-world examples from the market and scientific literature. These examples focus on food added with bioactive substances, i.e., extraction technologies and in vitro testing using different protocols and media to human clinical trials to efficacy testing.


Daniel Granato works as an Associate Professor in Food Science and Health at the Faculty of Science and Engineering, University of Limerick. He has a background B.Sc in Food Engineering, a PhD in Food Chemistry and a PhD in Nutrition. His research projects are related to the recovery of bioactive compounds from agro-food side streams, food authenticity, and development and bioactivity of functional foods.

For further information, please contact: