Functional Food Technology Book from C.H.I.P.S.

Functional Food Product Development
edited by Jim Smith

Functional Food Product Development addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients.

The book also features case studies that illustrate real product development and commercialization histories. It presents practical information for use in functional food product development.


  • A comprehensive review of the latest opportunities in this commercially important sector of the food industry
  • Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children
  • New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation
  • Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources
  • Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients


Part I: New Technologies for Functional Food Manufacture

  1. Microencapsulation in functional food product development
  2. Nanoencapsulation of food ingredients in cyclodextrins: Effect of water interactions and ligand structure
  3. Supercritical carbon dioxide and subcritical water: Complementary agents in the processing of functional foods
  4. Emulsion delivery systems for functional foods

Part II: Functional Ingredients

  1. Functional and nutraceutical lipids
  2. The use of functional plant ingredients for the development of efficacious functional foods
  3. Dairy ingredients in new functional food product development
  4. Probiotics and prebiotics
  5. The influence of food processing and home cooking on the antioxidant stability in foods
  6. Development and commercialization of microalgae-based functional lipids

Part III: Product Design and Regulation

  1. New trends for food product design
  2. Reverse pharmacology for developing functional foods/herbal supplements: Approaches, framework and case studies
  3. An overview of functional food regulation in North America, European Union, Japan and Australia

Part IV: Functional Foods and Health

  1. Functional foods that boost the immune system
  2. The Mediterranean diets: Nutrition and gastronomy
  3. Functional foods for the brain
  4. Tangible health benefits of phytosterol functional foods
  5. Obesity and related disorders
  6. Omega-3, 6 and 9 fatty acids, inflammation and neurodegenerative diseases
  7. Functional food in child nutrition
  8. Functional foods and bone health: Where are we at?


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Functional Food Product Development
edited by Jim Smith
2010 • 512 pages • $209.00 + shipping
Texas residents please add 6.75 % sales tax

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