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Swayam Central

Functional Foods and Nutraceuticals

By Dr. Rekha Sharma   |   Rashtrasant Tukadoji Maharaj Nagpur University, Nagpur

Number of Credit:- 4

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.

Learners enrolled: 1751

SUMMARY

Course Status : Ongoing
Course Type : Core
Duration : 15 weeks
Start Date : 15 Jul 2019
End Date : 30 Oct 2019
Exam Date : 09 Nov 2019
Enrollment Ends : 10 Sep 2019
Category :
  • Humanities and Social Sciences
  • 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
    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 extractsCapsaicin, 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

    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 Associate Professor in UGC- Human Resource Development Centre, Rashtrasant Tukadoji Maharaj Nagpur University
    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. 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 60 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. Four of her students have been awarded Ph.D. under her guidance and five more students are on their away 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 and Mother and Child Health Care.   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 was President of Nutrition Society of India, Nagpur Chapter, for 2010-2013 and 2017-19 terms.  As SWAYAM coordinator of Rashtrasant Tukadoji Maharaj Nagpur University, she 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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