Functional ingredients

The aim of the course is to provide a detailed and critical description of functional ingredients, based on their effects on skin, hair, lips, mucosa and teeth. A detailed explanation of the molecular mechanisms underlying the functions will be provided. The course will also describe the in vitro tests used to evaluate the activities of the ingredients described.
In the laboratory, students will conduct chemical experiments to evaluate the functional activities of certain ingredients. Aim of the course is that students acquire knowledge and understand the structure-activity relationship of the ingredients as well as the chemical, physical and biological mechanisms through which they exert their functions. In vitro methods used to evaluate the ingredients' function will also be considered including cutting edge techniques such as OMICS and MS-imaging.

On completion of the course, the student will have acquired the knowledge to select the functional ingredient according to the desired effect and will also have the knowledge to critically select ingredients from the producers. This basic knowledge will also be crucial for those who want to pursue the discovery of new functional ingredients in the future.