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Skill Course – Introduction to Nutraceuticals

Skill Course – Introduction to Nutraceuticals

Teacher

Preetha Bhadra

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Skill Courses

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Skill Course Title : Introduction to Nutraceuticals

Total Credits ( T-P-P): (0-2-2)

Objectives:

  1. To study the advantages of functional foods over conventional Medicine to avoid potential side-effects
  2. To Study dietary supplements
  3. To distinguish between food, functional food, and supplements

Learning Outcomes:

  1. To understand Functional foods and their effects on human health
  2. To understand the role of antioxidants, polyphenols, omega-3 fatty acids, to prevent different physiological disorders.
  3. 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):

  1. Milk Analysis: Determination of fat, acidity, lactose, protein, adulterants
  2. Analysis of water: Collection of the sample, preliminary examination, Total soluble solids, Determination of total hardness, chlorides, dissolved oxygen
  3. Analysis of fats: acid value, saponification value, iodine number, antioxidants
  4. Analysis of foods: Determination of reducing and non reducing sugar, protein, determination of ash/total protein/moisture in dietary fibers
  5. Anti-nutritional Factors: Trypsin inhibitor, Phytic acid, Antifungal activity of cystatin
  6. Vitamins: Ascorbic acid by colorimetric method, estimation of Vit A/E
  7. 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

Organization-of-Elements

https://www.youtube.com/watch?v=xyQY8a-ng6g

Session Plan 2a:

Classification of nutraceuticals

classification-of-nutraceuticals-1

https://www.youtube.com/watch?v=hqP_cGN7_EU

Session Plan 3a:

Dietary supplements, fortified foods

dietary supplements

https://www.youtube.com/watch?v=KpXeWl2p5KM

Session Plan 5a:

The scope involved in the industry

Nutraceuticals Market in India

Session Plan 6a:

The scope involved in World

Nutraceuticals Market_Global Forecast

Session Plan 1b:

Milk Analysis: Determination of fat, acidity, lactose, protein, adulterants

https://www.youtube.com/watch?v=b00ZDrfyaIk

Session Plan 2b:

Analysis of water: Collection of the sample, preliminary examination, Total soluble solids, Determination of total hardness, chlorides, dissolved oxygen

https://www.youtube.com/watch?v=Ewe7i1D9lSQ

https://www.youtube.com/results?search_query=water+analysis

Session Plan 3b:

Analysis of fats: acid value, saponification value, iodine number, antioxidants

https://www.youtube.com/watch?v=1a4Jy6JOjiY

Session Plan 4b:

Analysis of foods: Determination of reducing and non-reducing sugar, protein, determination of ash/total protein/moisture in dietary fibers

https://www.youtube.com/watch?v=QacQmS3aaTI

Session Plan 5b:

Anti-nutritional Factors: Trypsin inhibitor, Phytic acid, Antifungal activity of cystatin

https://www.youtube.com/watch?v=sLP8dcnWnJg

Session Plan 6b:

Vitamins: Ascorbic acid by colorimetric method, estimation of Vit A/E

https://www.youtube.com/watch?v=r9en4aqkgL0

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

Preetha Bhadra

Assistant Professor
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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, […]