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Functional Foods and Nutraceuticals

FREE (Audit)
Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur
Course by
SwayamCourses from Swayam
Certificate awarded
For Rs. 1000
Intermediate

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Checklist

Certification

You will get a certificate on completing this course.

University

The course is not from a very prestigious university.

Price

This course costs very less.

Why should you choose this course?

Description

The online course on Functional Foods and Nutraceuticals is a 4 credit course of 15 weeks duration. This online course deals with health promoting nutritional factors and bioactive constituents, their potential health implications and mechanisms of action. This course is a part of the approved curriculum and is being taught in Indian Universities for one semester in Masters in Food Science and Nutrition, Clinical Nutrition and Dietetics and Applied Nutrition. After studying this online course, the student shall be able to describe what are functional foods and nutraceuticals, classify the functional foods, discuss the potential health implications and mechanism of functional foods and discuss the applications of functional foods in the industry. The pre-requisites of this course is, the student must be enrolled for Masters degree in Food Science and Nutrition or Clinical Nutrition and Dietetics or Applied Nutrition from Indian Universities. The course shall cover five units viz., ‘Introduction to Functional Foods and Nutraceuticals ,Probiotics, Prebiotics, Other Food Components with Potential Health Benefits and Non Nutrient Effect of Specific Nutrients’. These five units shall be covered in 40 modules and every week two to three modules shall be taught. The final evaluation and credit award of the student shall be based on formative assessments and assignments of 30 marks and summative assessment through online exams of 70 marks.

Syllabus

COURSE LAYOUTWeek 1 Introduction to Functional Foods and Nutraceuticals :Definition, History and ClassificationPerceived Effects of Functional FoodsWeek 2 Introduction to Probiotics,Prebiotics and SynbioticsProbiotics: Taxonomy and Important Features of Probiotic MicroorganismsHealth Effects of Probiotic MicroorganismsWeek 3 Probiotics in Various Foods Quality Assurance of Probiotics and SafetyWeek 4 Prebiotics: Non Digestible Carbohydrates/ Oligosaccharides, Prebiotics: Dietary FiberWeek 5Prebiotics: Resistant StarchPrebiotics: GumsWeek 6Polyphenols: Flavonoids, Catechins, Isoflavones, Tannins Week 7Phytoestrogens, Phytosterols, GlucosinolatesWeek 8Pigments: Carotenoids, Lycopene, Curcumin Week 9Organosulphur Compounds Introduction to Anti-nutritional Factors, Phytates Week 10Enzymes, Protease inhibitors, Amylase inhibitorsWeek 11Saponins, Haemagglutinins, An introduction to Active Biodynamic Principles in Spices, Condiments and Plant extractsWeek 12Resveratrol, Kaempferol, Quercetin, Cinnamaldehyde, Crocin, LutolineWeek 13Capsaicin, Piperine, Gingerol, Eugenol, Rosmarinic acid, Apigenine, ThymoquinoneWeek 14Fenugreek and Diosgenin Non Nutrient Effect of Specific Nutrients: Conjugated Linoleic Acid, Omega 3 Fatty acids Week 15Proteins and Peptides, Vitamins and Minerals

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