Syllabus | Paper III- Functional Foods and Nutraceuticals | M.Sc. Nutrition & Dietetics | Fourth Semester

SEMESTER-IV

Paper III- Functional Foods and Nutraceuticals

Total-40 hrs

S.No.

TOPICS TO BE COVERED

DOMAIN

TEACHING HOURS

Module 1
  • Functional Food and Nutraceuticals- Definition, history, types and classification.
  • Perceived effect of diet on disease prevention
  • Understanding benefits of functional foods and nutraceuticals
Must Know
Definition & classification of functional foods, nutraceuticals and its role in disease prevention.
Desirable to Know
History of Functional foods &  Nutraceuticals.

4

Module 2
  • Probiotics- Taxonomy and important features of probiotic micro- organisms.
  • Health effects of probiotics including mechanism of action.
  • Probiotics in various foods: fermented milk products, non-milk products etc.
  •   Quality Assurance of probiotics and safety.
Must Know
Definition of probiotics,its beneficial health effects,mechanism of action,  various sources quality and safety concern.
Desirable to Know
Taxonomy and features of probiotics.

8

Module 3
  • Prebiotics-   Definition, chemistry, sources, metabolism and bioavailability, effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases.
  • perspective for food applications for the – Non-digestible carbohydrates/oligosaccharides, Dietary fibre,Resistant starch, Gums.
Must Know
Definition of prebiotics,its beneficial health effects,mechanism of action,  various sources quality and safety concern.
Desirable to Know
Chemistry and metabolism of prebiotics.

8

Module4
  • Perspective for food applications for the –  Polyphenols: Flavonoids, catechins, isoflavones,tannins, Phytoesterogens, Phytosterols, Glucosinolates, Organo sulphur compounds,Other components – Phytates, Protease.
  • Definition, chemistry, sources, metabolism and bioavailability, effect of processing, physiological effects, effects on human health and potential applications in risk reduction of diseases.

 

Must Know
Role of Polyphenols, Flavonoids, catechins, isoflavones,tannins, Phytoesterogens, Phytosterols, Glucosinolates, Organo sulphur Phytates, Protease in humn nutrition, sources, bioavailability and potential application for health.
Desirable to Know
Chemistry, metabolism, effect of processing on above mentioned components.

15

Module5
  • Proteins, Peptides and nucleotides, Conjugated linoleic acid and n-3 fatty acids, Vitamins and Minerals.
Must Know

5

Reference Books:

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

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