CHEM 181 Lecture Notes - Lecture 2: Freeganism, Raw Milk, Functional Food

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: Ariel Fenster

Document Summary

Dr. david n. harpp: the last exercise that you were looking at was asking you for a description of what you think functional foods actually are. And you were given a multiple choice quiz. And it turned out all of the answers were correct. In fact, functional foods have been growing steadily for the last 15 years or so, as you can see from the graph, in terms of products really that are in the billions of dollars. One kind of functional food would be milk, of course, but which has been added has added to it-- vitamin d for what could be called invisible fortification. In the province of quebec here in canada, arnold steinberg, who was involved with owning and running a grocery chain, combined with charles. Scriver, an imminent researcher in genetics here at mcgill to insist that the province add vitamin d to the milk. Other ones that you could add would be probiotic bacteria.