BFT055 Nutraceuticals & Functional Foods Syllabus — AKTU 2024-25

Syllabus

5 units · 42 lecture hours

Unit1

8 hrs

Defining nutraceuticals and functional foods, Nature, type and scope.
Nutraceuticals and functional foods applications and their health benefits, classification based on chemical and biochemical nature with suitable and relevant descriptions.

Unit2

8 hrs

Nutraceuticals for specific situation such as cancer, heart dieases, stress, Osteoartehritis, hypertension etc
Antioxidants and other phytochemicals, iso-flavones, lycopenes, their role in nutraceuticals and functional foods, dietary fibers and complex carbohydrates as functional food ingredients.

Unit3

9 hrs

Protein as a functional food ingredients, Probiotic foods and their functional role, Herbs as functional foods, health promoting activity of common herbs.
Cereals products as functional foods- Oats, Wheat bran, rice bran etc.

Unit4

9 hrs

Functional vegetable products, oil seeds and sea foods. Coffee, tea and other beverages as functional foods/ drinks and their protective effects.
Effects of processing and storage and interaction of various environmental factors on the potentials of such foods.

Unit5

8 hrs

Marketing and Regulatory issues for functional foods and nutraceuticals.
Recent developments and advances in the area of nutraceuticals and functional foods.

Course Objectives3 points

To impart the concept of nutraceuticals and functional ingredients in foods
To determine their role in health and disease prevention.
To study the usefulness and effects of Probiotics & Prebiotics in gastrointestinal health.

Course Outcomes (COs)6 outcomes

After completion of the course student will be able to:

CO1Acquire knowledge on various bio molecules showing health benefits.
CO2Understand various physiological and biochemical aspects of life threatening and chronic diseases.
CO3Apply their knowledge regarding extraction, isolation, characterization and application of nutraceuticals in food industries.
CO4Understand the manufacturing of functional foods and nutraceuticals.
CO5Identify various aspects about safety, quality and toxicology of food products including nutraceutical and functional foods.
CO6Understand the legal and regulatory aspects of Nutraceuticals and Functional foods Bloom’s POs 1: Slight (Low) 2: Moderate (Medium) 3: Substantial (High) “-”: No Correlation PO1 PO2 PO3 PO4 PO5 PO6 PO7 PO8 PO9 PO10 PO11 PO12

YEAR OF PUBLICATION/ REPRINT
Robert E.C., T C. Wallace, Handbook of Nutraceuticals & Functional Foods, 2nd Edition, CRC Press 2016
Robert E.C. Wildman, Denis M. Medeiros, Advanced Human Nutrition, CRC Press 2014
Shubhangini A. Joshi Nutrition and Dietetics,5th Edition, Tata McGraw-Hill 2021
N. Shakuntala Manay and M.Swamy: Food Facts & Principles, New Age International Publishers 2008

This subject is on page 18, 19 of the original AKTU PDF.