AG40029: Functional Foods And Neutraceuticals

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Course name Functional Foods And Neutraceuticals
Offered by Agricultural & Food Engineering
Credits 3
L-T-P 3-0-0
Previous Year Grade Distribution
Semester Autumn

Syllabus[edit | edit source]

Syllabus mentioned in ERP[edit | edit source]

Nutrient requirements - Nutrient requirements of healthy individuals, sources of foods, nutrients and dietary recommendations.Functional foods- Definition, type, potentials and limits of preventing diseases.Assessing heath claims for functional foods- Diet, cardiovascular disease and diabetes, Diet and prevention of coronary heart disease, Role of fat-soluble nutrients and antioxidants in preventing heart disease, Vitamin E and other antioxidants in prevention of cardiovascular disease, Iron intake and cardiovascular disease, Diet and diabetes; prevention and control.Phytochemicals and cardiovascular disease -Flavonoids and cardiovascular disease, Isoflavones and coronary heart disease, Plant sterols and cholesterol reduction, Garlic and cardiovascular disease. Controlling dietary fat - Diet, oxidative stress and cardiovascular disease, Dietary fat, pregnancy and the prevention of heart disease, Developing polyunsaturated fatty acids as functional ingredients, Marine microorganisms as new sources of n-3 polyunsaturated fatty acids PUFA), Developments in fat replacers.Starch and other functional ingredients - Starch in food, diabetes and coronary heart disease, The use of cereal beta-glucans to control diabetes and cardiovascular disease, Grain legumes and the prevention of cardiovascular disease, Food fermentation by lactic acid bacteria for prevention of cardiovascular disease. Formulation and fabrication of functional foods.

Concepts taught in class[edit | edit source]

Student Opinion[edit | edit source]

How to Crack the Paper[edit | edit source]

Classroom resources[edit | edit source]

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