Functional Foods and Nutraceuticals detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-II scheme and its subjects refer to Food Tech Professional Elective-II syllabus scheme. The detailed syllabus of functional foods and nutraceuticals is as follows.
Course Objectives:
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Unit I
INTRODUCTION AND SIGNIFICANCE 9
Introduction to Nutraceuticals and functional foods; importance, history, definition, classification, list of functional foods and their benefits, Phytochemicals, zoo chemicals and microbes in food, plants, animals and microbes.
Unit II
ANALYSIS OF PHYTOCHEMICALS 9
Qualitative and quantitative methods: phytoestrogens in plants; isoflavones; flavonols, polyphenols, tannins, saponins, lignans, Chitin; Carotenoids – Factors affecting bioavailability, chemical and histochemical characterization of cell wall polysaccharides in almond seed in relation to lipid bioavailability.
Unit III
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Unit IV
ROLE IN HEALTH AND DISEASE 9
Nutraceuticals and Functional foods in Gastrointestinal disorder, Cancer, CVD, Diabetic Mellitus, HIV and Dental disease; Importance and function of probiotic, prebiotic and symbiotic and their applications, Functional foods and immune competence; role and use in obesity and nervous system disorders.
Unit V
SAFETY ISSUES 9
Health Claims, regulations and safety issues- International and national.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Understand the basics of nutraceuticals and phytochemicals
- Analyse the soluble component of food products using qualitative and quantitative methods
- Evaluate the methods used for assess the activity of antioxidants
- Apply and analyse the role of Nutraceuticals and Functional foods in health aspects
- Apply the suitable food safety regulations in food industry sector for getting healthy food
Text Books:
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Reference Books:
- Shi, John, FereidoonShahidi and Chi-Tang Ho “Asian Functional Foods”. CRC/Taylor &Francis, 2007.
- Watson, Robald Ross “Functional Foods and Nutraceuticals in Cancer Prevention”. Blackwell Publishing, 2007.
- Gibson, G.R. and C.M.Willams. “Functional Foods : Concept to Product”. Woodhead, 2000.
- Hanson, James R. “Natural Products: The Secondary Metabolites”, Royal Society of Chemistry, 2003
For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.