Course Details
Subject {L-T-P / C} : FP4110 : Functional Foods and Nutraceuticals { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Prof. Preetam Sarkar
Syllabus
Functional foods- concept and definition nutraceutical-concept and definition. Probiotics and prebiotics food. Functional foods for treatment of gastrointestinal disorders. Functional Food and Nutraceuticals for the treatment of Coronary Heart Disease, Role of Functional Food and Nutraceuti-cals in Tumor, Functional Fats and Spreads, modified fats and oils. Functional Confectionery. Dietary Fibre Functional Products. Functional Food Health Claims: Functional claims packaging and labeling nutrient modification and specific nutrient claims disease-specific claims Dietary Supplement Health and Education Act (DSHEA). Market for Functional Food Products: Functional foods and consumers the role of health in food choice functional foods market Regulations and laws for functional food.
Course Objectives
- To understand concepts of functional and nutraceutical food and their role in different disease control.
Course Outcomes
Students will be able to learn the concepts of functional and nutraceutical food and their role in different disease control.
Essential Reading
- M Guo, Functional foods: Principles and technology, Woodhead Publishing Limited, Abington Hall, Abington, Cambridge
- Glenn R. Gibson and Christine M. Williams, Functional Foods Concept to Product, Woodhead Publishing Ltd and CRC Press LLC
Supplementary Reading
- T Mattila-Sandholm and M. Saarela, Functional Dairy Products, Woodhead Publishing Ltd and CRC Press LLC
- John Shi, Functional Food Ingredients and Nutraceuticals: Processing Technologies, CRC Press