Functional Foods : Valorization of Culinary Heritage and Development of Novel Products Teaching

This book has its origins in an experience that began in 2017, when I accepted to teach a module that no one at the Faculty of Natural and Life Sciences (SNV/ST) was willing to take on. It was intended for second-year Master students in the "Food Technology and Quality Control" (TAACQ) specialization. Initially, I provided the theoretical content through lectures, assisted by two former students from the 2016 cohort whom I had previously supervised. They conducted the practical sessions (lab work) using materials I had prepared, covering topics such as dietary supplements, the extraction of functional ingredients like essential oils, as well as oral presentations. These activities, combined with lab reports, formed part of the students’ continuous assessment. In 2018, I chose to redirect the practical work toward the valorization of Algeria’s culinary heritage, rooted in the Mediterranean diet, which is rich in functional foods. The goal was to develop new food products tailored to various consumer profiles based on age and nutritional needs. The students embraced the idea, contributing projects inspired by traditional family knowledge, guided by scientific methodology, with the aim of turning their work into future start-ups. Due to the lack of adequate food-processing facilities within the faculty— something I hope to resolve through the creation of a food science laboratory—students carried out their product development in family kitchens or university residences. These projects were scientifically grounded and aimed at producing functional foods. The results of the 2023–2024 student cohort are included in the "Evaluation" chapter of this book, in the form of scientific articles, introducing them to research writing and academic publication. Teaching this module has enabled many students since 2017 to develop end- of-study project ideas in food technology, facilitating the supervision work for faculty members at SNV-ST. Beyond the educational experience, this book also reconnects with the legacy of our ancestors, who preserved their health through natural, wholesome diets in harmony with the environment. Rather than simply adapting to modern developments, it urges us to reflect on how humans should act responsibly to live well and stay healthy. This book offers numerous avenues for reflection and research in food innovation, while addressing current questions around consumer food safety and the future of global demographics. Functional Foods and New Products is intended for food R&D engineers, nutrition and health professionals, marketing and innovation specialists, communication experts, and all actors involved in food safety—especially Master 2 TAACQ students. With the hope of turning food into our first medicine, the functional food concept presented here will help readers understand the known health effects of functional ingredients, while emphasizing the importance of adhering to food regulations when selecting claims. This ensures that new products can find their place in the market and provide real benefits to both human and animal health