Functional Foods: A Case Study of Modified Eggs
- Grade Level: Junior High (7-9)-Senior High (10-12)
- Subjects: Food Technology
- Produced By: VEA Group Pty Ltd
- Year: 2000
- Country: Australia
- Language: English
- Running Time: 25m
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The design and manufacture of functional foods is a growth industry the world over, not least in Australia and NZ. Quite simply, functional foods are foods which have been altered to improve or provide specific health benefits for the consumer. This program tells the story of one such product, the NewStart egg, developed by Professor Farrell of the University of New England.