UNIQUE SERIES AKTU Syllabus
BP312P AEC1

Nutraceuticals and Functional Foods (Practical)

L-T-P0-0-2 Session2026-27 TypeLab / Practical
Appears in 1 semester

B.Pharm · Sem 3 (AEC – Elective 2)

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List of Experiments / Activities

  1. Nutraceuticals and Functional Foods (Practical) Elective Credit Hours Per Week (L-T-P) Max. Hours L T P
  2. 1-- --
  3. 30Maximum Marks SE ESE
  4. (Perform any 12 Experiments)
  5. 1Identification and classification of nutraceuticals and functional foods from marketed products
  6. 2Preparation of a probiotic drink or yogurt using lactic acid bacteria
  7. 3Extraction of phytochemicals (flavonoids, alkaloids) from plant material
  8. 4Estimation of antioxidant activity using DPPH method
  9. 5Formulation of a herbal supplement capsule or powder
  10. 6Demonstration of dietary fiber content from cereals or vegetables
  11. 7Assessment of total polyphenol content using Folin Ciocalteu reagent
  12. 8Label analysis of functional foods and dietary supplements (FSSAI standards)
  13. 9Case study presentation: Role of omega-3 fatty acids in cardiovascular health
  14. 10Demonstration of stability testing of a nutraceutical formulation
  15. 11Preparation of fortified food product (e.g., iron-fortified juice)
  16. 12Visit to a food testing laboratory or nutraceutical industry (or virtual tour)
  17. 13Evaluation of glycemic index of selected carbohydrate-rich foods (conceptual)
  18. 14Regulatory comparison of nutraceutical guidelines (FSSAI vs. FDA vs. EFSA)
  19. 15Preparation of a functional food label with nutrition facts and claims
Course Objectives6 points
  • The objectives of this course are to:
  • Introduce the concept and classification of nutraceuticals and functional foods.
  • Explore the role of bioactive components in health promotion and disease prevention.
  • Familiarize students with the formulation, labelling, and quality control of nutraceuticals.
  • Understand the regulatory aspects governing nutraceuticals and dietary supplements.
  • Develop practical skills in extraction, analysis, and preparation of functional foods.
Course Outcomes (COs)5 outcomes

After completion of the course student will be able to:

  1. CO1Classify and explain the functions of various nutraceuticals and functional foods.
  2. CO2Identify sources of important phytochemicals and dietary bioactives.
  3. CO3Perform basic laboratory techniques for nutraceutical product development.
  4. CO4Analyze labels and evaluate quality and efficacy of marketed supplements.
  5. CO5Understand regulatory frameworks (FSSAI, FDA, EFSA) and apply them in practice.
Recommended References (Preferably latest edition):5 books
  1. Functional Foods: Concept to Product by M. Guo, Woodhead Publishing (Elsevier)
  2. Handbook of Nutraceuticals and Functional Foods by Robert E.C. Wildman, CRC Press (Taylor & Francis Group)
  3. Nutraceuticals and Functional Foods in Human Health and Disease Prevention by Debasis Bagchi, CRC Press (Taylor & Francis Group)
  4. Functional Foods and Nutraceuticals: Sources and their Development Techniques by Rotimi E. Aluko, Springer Nature
  5. Dietary Supplements and Nutraceuticals: Market, Regulations and Health Impacts by Yashwant Pathak, Academic Press (Elsevier) Course Title Course Type

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Official AKTU syllabus

This subject is on page 228, 229, 230 of the original AKTU PDF.

Official AKTU syllabus PDF ↗