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    BFT - 604

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    Swara Bhayde
    This document outlines the learning objectives, outcomes, and units of a course on nutraceuticals and functional foods. The four units cover: (1) an introduction to nutraceuticals and functional foods; (2) phytochemicals and zoochemicals from plants and animals; (3) probiotics and prebiotics as nutraceuticals; and (4) product development, assessment, and regulations of nutraceuticals. The overall goal is for students to understand nutraceutical molecules, beneficial effects of prebiotics and probiotics, nutritional value of food, and ability to formulate nutraceutical products.

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    BFT - 604

    Uploaded by

    Swara Bhayde
    35 views1 page
    This document outlines the learning objectives, outcomes, and units of a course on nutraceuticals and functional foods. The four units cover: (1) an introduction to nutraceuticals and functional foods; (2) phytochemicals and zoochemicals from plants and animals; (3) probiotics and prebiotics as nutraceuticals; and (4) product development, assessment, and regulations of nutraceuticals. The overall goal is for students to understand nutraceutical molecules, beneficial effects of prebiotics and probiotics, nutritional value of food, and ability to formulate nutraceutical products.

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    This document outlines the learning objectives, outcomes, and units of a course on nutraceuticals and functional foods. The four units cover: (1) an introduction to nutraceuticals and functional foods; (2) phytochemicals and zoochemicals from plants and animals; (3) probiotics and prebiotics as nutraceuticals; and (4) product development, assessment, and regulations of nutraceuticals. The overall goal is for students to understand nutraceutical molecules, beneficial effects of prebiotics and probiotics, nutritional value of food, and ability to formulate nutraceutical products.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    35 views1 page

    BFT - 604

    Uploaded by

    Swara Bhayde
    This document outlines the learning objectives, outcomes, and units of a course on nutraceuticals and functional foods. The four units cover: (1) an introduction to nutraceuticals and functional foods; (2) phytochemicals and zoochemicals from plants and animals; (3) probiotics and prebiotics as nutraceuticals; and (4) product development, assessment, and regulations of nutraceuticals. The overall goal is for students to understand nutraceutical molecules, beneficial effects of prebiotics and probiotics, nutritional value of food, and ability to formulate nutraceutical products.

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    © All Rights Reserved
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    BFT604: Nutraceuticals and Functional Foods 45

    LEARNING OBJECTIVES
    1. To learn about the various nutraceutical molecules and their application in functional food
    2. To comprehend the beneficial effect of pre and probiotics and understand the concept of nutrigenomics
    3. To understand the nutritional value of food

    LEARNING OUTCOME
    1. The ability to understand the functionality of bioactives
    2. To be able to use pre and probiotics for health food products
    3. The ability to formulate nutraceutical products

    UNIT I: Introduction to Nutraceuticals 10


    Introduction to Nutraceuticals: history, definition, different schemes of classification;
    Essential nutrients, their classification and functions, Perceived effect of diet on disease
    prevention; Nutraceuticals as therapeutic agents; Functional foods: definition, difference
    between nutraceuticals and functional foods, list of functional foods and their benefits; Indian
    scenario and market potential of nutraceuticals.

    UNIT II: Phytochemicals and Zoochemicals 12


    Phytochemicals: classification of different secondary metabolites from plants; Their food
    sources, structural formula, biochemical nature, mode of action and role in curing different
    diseases; phytoestrogens, flavonoids, phenols, tannins, saponins, lignans, carotenoids; Zoo
    chemicals: Omega -3 fatty acids, lutein, CLA: Food sources, typical properties, structural
    formula, functions in disease control; Overview of different commercially available
    phytochemicals and zoochemicals.

    UNIT III: Probiotics and Prebiotics as Nutraceuticals 12


    Definition, classification – Type of classification (Probiotics, probiotics and synbiotics:
    Taxonomy and important features of probiotic microorganisms. Health effects of probiotics
    including mechanism of action. Probiotics in various foods: fermented milk products, non-
    milk products etc. Prebiotics: Definition, chemistry, sources, metabolism; synbiotics:
    functions and examples; Effect of processing, physiological effects, perspective applications
    for designing commercial products; currently available products in market.

    UNIT IV: Product development, assessment and Regulations of Nutraceuticals 11


    Development of nutraceutical products; Bioavailability of different nutraceuticals, In vitro and In
    vivo methods for the assessment of bioavailibility, Factors affecting bioavailability,
    Qualitative and quantitative methods for assessment of nutraceuticals: important
    chromatographic techniques: HPLC; GC; Gel Electrophoresis etc, Validation of assessment
    assay; Health Claims, regulations and safety issues- International and national.

    References:
    1. Aluko, Rotimi, Functional Foods and Nutraceuticals, Springer-Verlag New York Inc.,2012.
    2. Satinder Kaur Brar, Surinder Kaur and Gurpreet Singh Dhillon, Nutraceuticals Functional Foods, 2014.
    3. Robert E.C. Wildman, Robert, Wildman, Taylor C, Handbook of Nutraceuticals and Functional Foods, Third
    Edition, Wallace,2002.

    2019 Onwards

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