per person /
Free
Skill Course – Introduction to Nutraceuticals
Teacher
Preetha Bhadra
Category
Skill Courses
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Total Credits ( T-P-P): (0-2-2)
Objectives:
- To study the advantages of functional foods over conventional Medicine to avoid potential side-effects
- To Study dietary supplements
- To distinguish between food, functional food, and supplements
Learning Outcomes:
- To understand Functional foods and their effects on human health
- To understand the role of antioxidants, polyphenols, omega-3 fatty acids, to prevent different physiological disorders.
- To Understand the importance of personalized food with respect to genetics.
Syllabus:
Theory (a):
Organizational elements, classification of nutraceuticals, dietary supplements, fortified foods, functional foods, and Phyto-nutraceuticals. The scope involved in the industry, Indian, and global scenario, Food Chemistry, Preservatives, food colors.
Practicals (b):
- Milk Analysis: Determination of fat, acidity, lactose, protein, adulterants
- Analysis of water: Collection of the sample, preliminary examination, Total soluble solids, Determination of total hardness, chlorides, dissolved oxygen
- Analysis of fats: acid value, saponification value, iodine number, antioxidants
- Analysis of foods: Determination of reducing and non reducing sugar, protein, determination of ash/total protein/moisture in dietary fibers
- Anti-nutritional Factors: Trypsin inhibitor, Phytic acid, Antifungal activity of cystatin
- Vitamins: Ascorbic acid by colorimetric method, estimation of Vit A/E
- Pigments: Curcumin, chlorophyll, carotene
Books:
- Giuseppe Mazza; Functional Foods: Biochemical and Processing Aspects, Volume 1; CRC Press
- Robert E.C. Wildman; Handbook of Nutraceuticals and Functional Foods, Second Edition; CRC Press
- Massimo Maffei; Dietary Supplements of Plant Origin; CRC Press
- Fereidoon Sahidi, Deepthi K. Weerasinghe; Nutraceutical Beverages, Chemistry, Nutrition and Health Effects; American Chemical Society
Session Plan 1a:
Organization of Elements
Session Plan 3a:
Dietary supplements, fortified foods
Session Plan 4a:
Phyto-nutraceuticals
Session Plan 1b:
Milk Analysis: Determination of fat, acidity, lactose, protein, adulterants
Session Plan 2b:
Analysis of water: Collection of the sample, preliminary examination, Total soluble solids, Determination of total hardness, chlorides, dissolved oxygen
Session Plan 3b:
Analysis of fats: acid value, saponification value, iodine number, antioxidants
Session Plan 4b:
Analysis of foods: Determination of reducing and non-reducing sugar, protein, determination of ash/total protein/moisture in dietary fibers
Session Plan 5b:
Anti-nutritional Factors: Trypsin inhibitor, Phytic acid, Antifungal activity of cystatin
Session Plan 6b:
Vitamins: Ascorbic acid by colorimetric method, estimation of Vit A/E
List of Projects to be done in Skill:
2.1. To develop personalized food and beverages rich in Antioxidants and Polyphenols
This project includes the extraction of phytochemicals, identification of bioactive compound(s), isolation of this compound, and incorporation in food/beverages. These food/beverages will be specific for people suffering from hyperglycemia, obesity, or may target athletes to provide instant energy.
2.2. To develop low-cost omega-3 capsules from fish oil/ walnuts
PUFAs like omega-3 fatty acids found in fish oil, walnuts can reduce inflammation and improve hypertriglyceridemia. Formulation of this type of capsule involves drug designing (using Discovery Studio, Biovia) and clinical trials.
Our Main Teachers
PhD in Biophysics, currently working as an Assistant Professor in the Department of Biotechnology. My current working field is the uses of different Medicinal plants and spices and their application in Agriculture and Lifesciences, Drug designing. I love to take challenges and work hard to complete that. New domains and areas of my venture are […]
Present Position Assistant Professor, Dept. of Biochemistry and Plant Physiology, MSSSoA, Centurion University of Technology & Management, Odisha, India Mobile: 9330492088 , E-mail: pradipta.banerjee@cutm.ac.in Education Bachelor of Science (Biotechnology), PES College, Bangalore University, Karnataka, India Master of Science (Biochemistry), Vidya Sagar University, West Bengal, India Ph.D. (Soil Sc. & Agri. Chemistry), Visva Bharati University, Birbhum, […]