Course

Unit I

Nutraceuticals and Functional Foods 12hrs

Nutraceuticals- definition and classification. Functional foods: Types- Cereal and cereal products; Milk and milk products; Meat, poultry and sea foods; nuts and oilseeds, Functional fruits and vegetables; Herbs and spices;

Beverages. Designer foods. Market demand for nutraceuticals and functional foods. Role of Nutraceuticals in Maternal Nutrition, Medical Foods and Infant Formulas.

Unit II

Bioactive carbohydrates, peptides, lipids 12hrs

Sources and biological activities of bioactive carbohydrates, peptides, lipids. Bioactive carbohydrates from plants, animal products, microorganisms. Biological roles of bioactive carbohydrates- antioxidant, immunomodulatory, antitumor, anti- diabetic, antimicrobial. Sources of bioactive peptides- from meat, dairy, collagen, egg, plant, marine and fungi. Fats and Oils as sources of bioactive molecules.

Unit III

Prebiotics, Probiotics, Synbiotics and Postbiotics 12hrs

Prebiotics, probiotics, synbiotics and postbiotics- concept, functions, mechanism of action. Clinical applications of prebiotics, probiotics and synbiotics: gastrointestinal system, respiratory system, cardiovascular system, urinary system, reproductive system, immune system.

Unit IV

Role of Nutraceuticals in Health and Disease 12hrs

Concept of dietary supplements, FOSHU foods – concepts, regulatory aspects Food component – approved health claims, labeling considerations for functional ingredients, Permissible and impermissible functional claims, Role of biotechnology in the development of functional foods.

Unit V

Good Manufacturing Practices and Safety Issues in Functional Food Industries 12hrs

HACCP in functional food industries. Product specifications and conformance. Equipment’s and maintenance. Safety assessment: nutritional and toxicological. Market of functional foods- Challenges for Functional food delivery, Customer and manufacturer issues- product information and customer awareness. Factors affecting consumer interest.

Pre- requisite: Nutraceuticals, bioactive components, dietary supplements, genetically modified foods

Course Objectives:

1. To develop comprehensive understanding of different nutraceuticals and Functional foods, and understand the phytochemical components its potentials and management on health and diseases.
2. Understanding the molecular level interaction between nutrients and other dietary bioactive with human genome and be acquainted with the applications of nutrigenomics in wellness and disease management.

Course Outcomes:

CO1: Understand the basic concepts of nutraceuticals and functional foods. CO2: Acquire knowledge on the bioactive carbohydrates, peptides and lipids CO3: Gain knowledge on the prebiotics, probiotics, synbiotics and postbiotics CO4: Comprehend the significance of nutraceuticals on human health.

CO5: Apply good manufacturing practices and safety issues in functional food industries

CO-PO Mapping:

Evaluation Pattern:

*CA – Can be Quizzes, Assignment, Projects, and Reports, and Seminar