Functional Foods and Nutraceuticals

Offered bySwayam

Functional Foods and Nutraceuticals
at
Swayam
Overview

Learn everything you need to know about Foods and Nutraceuticals and give a boost to your professional career

Duration	15 weeks
Mode of learning	Online
Credential	Certificate

Functional Foods and Nutraceuticals
at
Swayam
Highlights

Earn a certificate of completion from Swayam

Functional Foods and Nutraceuticals
at
Swayam
Course details

Skills you will learn

Quality Assurance

More about this course

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 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’

Functional Foods and Nutraceuticals
at
Swayam
Curriculum

Week 1

Introduction to Functional Foods and Nutraceuticals :Definition, History and Classification

Perceived Effects of Functional Foods

Week 2

Introduction to Probiotics,Prebiotics and Synbiotics

Probiotics: Taxonomy and Important Features of Probiotic Microorganisms

Health Effects of Probiotic Microorganisms

Week 3

Probiotics in Various Foods

Quality Assurance of Probiotics and Safety

Week 4

Prebiotics: Non Digestible Carbohydrates/ Oligosaccharides,

Prebiotics: Dietary Fiber

Week 5

Prebiotics: Resistant Starch

Prebiotics: Gums

Week 6

Polyphenols: Flavonoids, Catechins, Isoflavones, Tannins

Week 7

Phytoestrogens, Phytosterols, Glucosinolates

Week 8

Pigments: Carotenoids, Lycopene, Curcumin

Week 9

Organosulphur Compounds

Introduction to Anti-nutritional Factors, Phytates

Week 10

Enzymes, Protease inhibitors, Amylase inhibitors

Week 11

Saponins, Haemagglutinins,

An introduction to Active Biodynamic Principles in Spices, Condiments and Plant extracts

Week 12

Active Biodynamic Principles in Spices, Condiments and Plant extracts: Resveratrol, Kaempferol, Quercetin, Cinnamaldehyde, Crocin, Lutoline

Week 13

Active Bio-dynamic Principles in Spices, Condiments and Plant extracts: Capsaicin, Piperine, Gingerol, Eugenol, Rosemarinic acid, Apigenine, Thymoquinone

Week 14

Active Biodynamic Principles in Spices, Condiments and Plant extracts: Fenugreek and Diosgenin

Non Nutrient Effect of Specific Nutrients: Conjugated Linoleic Acid, Omega 3 Fatty acids

Week 15

Non Nutrient Effect of Specific Nutrients : Proteins and Peptides and Nucleotides, Vitamins, Minerals

Functional Foods and Nutraceuticals
at
Swayam
Faculty details

Dr. Rekha Sharma

Dr. Rekha Sharma is Associate Professor in UGC- Human Resource Development Centre, Rashtrasant Tukadoji Maharaj Nagpur University since March 2004, and is actively engaged in research and training.