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

TOPICS TO BE COVERED

DOMAIN

TEACHING HOURS

• Functional Food and Nutraceuticals- Definition, history, types and classification.
• Perceived effect of diet on disease prevention
• Understanding benefits of functional foods and nutraceuticals

4

• 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.

8

• 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.

8

• 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.

15

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

5