The course is focused on
- deepening knowledge about individual nutrients and their relationship to health
- gaining knowledge about biologically active substances - so-called nutraceuticals, their sources and use in food
- deepening knowledge and connections between nutrition and health - allergies, non-infectious diseases of mass occurrence (diseases of civilization)
- expanding knowledge about different approaches to lifestyle change: wellness-path to health, rational way of eating, alternative ways of eating
- Current scientific examples of the study of the effect of nutraceuticals and functional foods on health

Key terms and definition, classification of nutraceutics. Positive and negative effects of nutraceutics, possible of interaction with pharmaceuticals or other food components. Sources of nutraceutics, possibilities isolation active component from food and vegetable and animal tissues. Biological active component of plants.Probiotics and prebiotics, microbial nutraceutics.Vegetable sterols and fenolics.Important nutritive fatty acides and their derivatives. Amino acids and oligopeptides.Natural antioxidants and vitamins. Important nutritive sugars and their derivatives,dietary fibre.Macro- and micronutrients. Biological active substance of nutraceutics and their physiological benefit or provide protection against chronic disease.Nutraceutics and special nutrition.