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 12Active 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 extracts: Capsaicin, 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
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