Functional Foods and Food Functionalisation.

Sarker, D. (Presenter)

Activity: External talk or presentationInvited talk


The term Functional Foods* was first introduced in Japan in the mid-1980s and refers to processed foods containing ingredients that aid specific bodily functions. Functional foods are foods that have a potentially positive effect on health beyond basic nutrition. Oatmeal for example, is a functional food because it contains natural soluble fibre that can help lower blood cholesterol. Some foods are modified to have health benefits. Some functional foods are generated around a particular functional ingredient, for example foods containing pro-vitamins, probiotics, prebiotics, or plant stanols and sterols. Functional foods are part of the list of products that people consume to increase their health status or contribute to reducing their disease burden.
* - Functional foods. Position statement of the American Dietetic Association. Journal of the American Dietetic Association. 2009;109:735.
Period4 Feb 2015
Event titleBSUFN Diversity of Food Research Conference: Brighton and Sussex Universities Food Network (BSUFN)
Event typeConference
Conference number1
LocationBrighton, United Kingdom
Degree of RecognitionRegional


  • Food chemistry
  • functionalisation of foods
  • molecular manipulation