KURSUS INI MELIPUTI SEBATIAN FUNGSIAN DALAM MAKANAN, PROSPEK MASA HADAPAN MAKANAN FUNGSIAN, KEBAIKANNYA KEPADA KESIHATAN DAN MEKANISMA YANG DICADANGKAN, KEBOLEHDAPATANBIO, KAWALAN KUALITI DAN PIAWAIAN, KAJIAN KEBERKESANAN, ISU KESELAMATAN DAN STATUS PERA(THIS COURSE COVERS FUNCTIONAL COMPOUNDS IN FOODS, FUTURE PROSPECTS, THEIR HEALTH BENEFITS AND PROPOSED MECHANISMS, EFFECTS OF PROCESSING ON BIOACTIVE COMPOUNDS, BIOAVAILABILITY, QUALITY CONTROL AND STANDARDIZATION, EFFICACY STUDIES, SAFETY ISSUES, REGULA)