Functional Foods and New Products

Abstract

The course,launched in 2017, combines theoretical lectures and practical projects, allowing students to develop new food products inspired by Algerian culinary heritage and the Mediterranean diet. Students engage in hands-on experimentation, designing products for various consumer needs while applying scientific principles and functional ingredients. Due to limited laboratory facilities, many projects are conducted in home or university kitchens, fostering creativity and problem-solving. The course emphasizes the preservation of traditional dietary knowledge, healthy nutrition,and sustainable practices. It also introduces students to scientific communication through written reports and oral presentations. This course encourages the development of innovative, safe, and functional food products, promoting health benefits while respecting regulatory standards and providing economic opportunities.