Course Description:

The course has been designed to give introductory understanding about role of food as functional food for the treatment of different disease. The students will learn about dietary supplements, specially designed diets or herbal products. This course also provide infarmation of functional and nutraceutical food in daily life

   Learning Outcome:

1. To understand the basics of functional foodSand their  impact on health & curing of diseases
2. To know how to formulate and prepare different kinds of dietary supplements, specially designed diets or herbal products.
3.  To gain the practical knowledge of food Product Preparation as functional food

Recommended Books:

• Report on Functional Foods. Food and Agriculture Organization of United Nation, Rome, Italy.
• SAsian Functional Foods. Marcel Dekker/CRC Press, New York, USA.
• Functional Foods: Biochemical and processing aspects, Vol. 2. CRC Press, New York, USA.
• Handbook of nutracetical and functional foods, 2nd Ed. CRC Press, New York, USA

Course Contents:

Theory

Functional foods and nutraceutical: Past, Present and future. Functional foods and their impact on nutrition and health obesity, diabetes, cardiovascular diseases, hypertension and cancer; functional ingredients and bioactive molecules; isoflavons, lycopenes, polyphenol, dietary fiber, omega 3 fatty acids, conjugated linoleic acids, antioxidants, probiotics and prebiotics; functional food from different food groups; cereals, dairy, meat, fruits and vegetables; regulatory systems goverening the production and distribution of functional foods-national and international; standards and regulations FDA, EC, FAO/WHO, Health Canada, guidelines for assessment of functional foods; marketing and regulatory issues; conventional and emerging food processing technologies for functional food production.

Practicals:

Introduction of composition of milk. Determination of casein, lipids, carbohydrates, phosphorus by Neumann’s Test , Chloride, Calcium and Phosphorous. General information regarding the composition of egg. Estimation of egg white, egg yolk, lipids, calcium, phosphorus and iron. Introduction of composition of wheat and other cereals. Estimation of starch, gliadin, glutelin. 

Assessment schedule

Three tests & one send-up written examination including objective & subjective (SEQs, LEQs) type questions
Weighing of internal assessment(10 % of total marks ) = 50 % passing, 80-95% for good-excellent internal assessment also based on class performance, assignments and attendance.
Written + Practical: 90% of Total Marks

Subject Total Marks: 200

Classes Schedule:

Monday: 11:20am-12:40pm

Tuesday:11:20am-12:40pm

Thursday:10:30am-11:20am

 Start Date:

Februbary 10, 2020