Consumers are showing an increasing interest in obtaining additional benefits from food. Biofunctional foods have emerged on the market as a possible solution for such demands. Their composition and biological activity are such that - beyond their inherent nutritional value - promote beneficial effects on one or more target functions/organs in the body. Some of the biologically active compounds which are naturally found or added in functional foods (biofunctional constituents) are already associated with approved - by the European Food Safety Authority, EFSA - health claims. Scientific evidence supports chemical, toxicological and technological characterization of bioactive compounds as well as detailed description of their biological mechanisms. Biofunctional food is a modern approach towards a healthier diet which needs strong scientific support. Food scientists are keys elements for the development of this new serious of products and need to be constantly updated on the latest research findings. The e- Food science is an Erasmus + project which aims to use the potential of Europe’s human and social capital originating from higher education institutes and the food industry, in order to develop innovative training material based on selected research findings originated from the participating institutions and also to exchange and transfer knowledge and know-how in food science and technology education in Europe. The objectives will be achieved by designing, developing and pilot testing freely accessible online educational material, for a common group of modules intended for current and potential food. The present work covers, apart of some theoretical approaches, specific analytical methods and test experiments for the incorporation in the biofunctional quivers of the food scientist and consumer of ingredients, originated from Hippophaes rhamnoides added in wine-based products.