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Functional Foods and Nutraceuticals

By Dr. Rekha Sharma   |   Rashtrasant Tukadoji Maharaj Nagpur University
Learners enrolled: 1595
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.

Summary
Course Status : Ongoing
Course Type : Core
Duration : 15 weeks
Start Date : 05 Jul 2021
End Date : 31 Oct 2021
Exam Date :
Enrollment Ends : 15 Sep 2021
Category :
  • Agricultural and Food Engineering
Credit Points : 4
Level : Postgraduate



Course layout

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
Resveratrol, Kaempferol, Quercetin, Cinnamaldehyde, Crocin, Lutoline

Week 13
Capsaicin, Piperine, Gingerol,  Eugenol, Rosmarinic acid,  Apigenine, Thymoquinone

Week 14
Fenugreek and Diosgenin 
Non Nutrient Effect of Specific Nutrients: Conjugated Linoleic Acid, Omega 3 Fatty acids 

Week 15
Proteins and Peptides, Vitamins and Minerals

Books and references

1. Wildman, R. E. (2016). Handbook of Nutraceuticals and Functional Foods. CRC Press

2. Gibson, G. R. and Williams, M. C. (2001). Functional Foods Concept to Product. CRC Press.

3. Vattem, D.A. and Maitin V.(2016). Functional Foods, Nutraceuticals and Natural Products, Concepts and Applications. DEStech Publications, Inc

4. Gupta, R. C. (2016). Nutraceuticals: Efficacy, Safety and Toxicity. Academic Press.

Instructor bio

Dr. Rekha Sharma

Rashtrasant Tukadoji Maharaj Nagpur University
Dr. Rekha Sharma is an Associate Professor in UGC- Human Resource Development Centre, Rashtrasant Tukadoji Maharaj Nagpur University since March 2004, and is actively engaged in research and training. Having received Ph.D. in Foods and Nutrition from Rashtrasant Tukadoji Maharaj Nagpur University, she continued her research and has so for been able to publish 72 research papers in national and international Journals, and presented 16 research papers in the conferences four of them being awarded the best research papers. A prolific writer, her book on wheat germ has been highly appreciated. Eight of her students have been awarded Ph.D. under her guidance and one more student is on her way to complete the research. She has vast experience of teaching of about two decades. She has worked as Research Assistant in UNICEF assisted projects viz., Nutrition, Health Education, Environmental Sanitation (NHEES) and Mother and Child Health Care (MCH). At UGC-HRDC, she has coordinated many Orientation Programmes, Refresher Courses, Short Term Courses and Workshops for Academic Administrators and Principals. Her major areas of interests are Higher Education, ICT in Education, Research Methodology, Statistical Tools, Women Studies and Nutrition. She is convener of Nutrition Society of India, Nagpur Chapter. She is SWAYAM coordinator of Rashtrasant Tukadoji Maharaj Nagpur University, and has conducted several awareness programmes on SWAYAM and MOOCs.

Course certificate

“30 Marks will be allocated for Internal Assessment and 70 Marks will be allocated for external proctored examination”


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