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Topic outline

  • Lecture 1 - Introduction and definitions of nutraceutical & functional foods

    Lecture: 1

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples

    Topics to be covered

    • Introduction  and definitions of nutraceutical & functional foods

    Learning Outcome

    • Understanding the nutraceuticals and functional foods

    Readings

    • Nutraceuticals and functional foods. Robert E.C. Wildman and Mike Kelley. Page 1-8
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Nature and types of nutraceutical and functional foods” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Page 1-8

  • Lecture 2 - Nature of nutraceutical & functional foods

    Lecture: 2

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Nature of nutraceutical & functional foods
    • Types of nutraceuticals & functional foods

    Learning Outcome

    • Understanding nature and types of functional foods and nutraceuticals.

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Page 1-8
    • Reference material/class notes (RM/CN)

    Case Study/Practical

              ----------------

    Assignment/Quiz/Project

    Surprise Test

    Instructions for Next lecture

    Students are required to read “Scopes of nutraceutical and functional foods” from Reference material/class notes (RM/CN)

  • Lecture 3 - Scopes of nutraceuticals & functional foods

    Lecture: 3

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Scopes of nutraceuticals & functional foods

    Learning Outcome

    • Understanding scope of nutraceuticals & functional foods

    Readings

    • Reference material/class notes (RM/CN)

    Case Study/Practical

              ----------------

    Assignment/Quiz/Project

              ----------------

    Instructions for Next lecture

    Students are required to read “Nutraceuticals & functional foods applications and there health benefits” from http://www.chiro.org/nutrition/FULL/Functional_Foods.shtml

  • Lecture 4 - Nutraceuticals & functional foods applications and there health benefits

    Lecture: 4

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Nutraceuticals & functional foods applications and there health benefits

    Learning Outcome

    • Understanding various nutraceuticals & functional foods applications and there health benefits

    Readings

    • Reference material/class notes (RM/CN)
    • http://www.chiro.org/nutrition/FULL/Functional_Foods.shtml

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Nutraceutical compounds” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. page 6-20.

  • Lecture 5 - Nutraceuticals compounds

    Lecture: 5

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Nutraceuticals compounds

    Learning Outcome

    • Keen understanding  of various nutraceuticals compounds

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. page 6-20
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “classifications of nutraceuticals” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 6-20.

  • Lecture 6 - Classification of nutraceuticals compounds based on chemical and biochemical nature

    Lecture: 6

     

    Pedagogy

    • Power point presentation and class interaction with

    students

    • Practical examples
    • White board and marker

    Topics to be covered

    • Classification of nutraceuticals compounds based on chemical and biochemical nature with suitable and relevant description

    Learning Outcome

    • Understanding various nutraceuticals compound on the basis of chemical and biochemical nature

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 6-20
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Assignment 1 to be announced

    Instructions for Next lecture

    Students are required to read “Classification of nutraceuticals” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 6-20.

  • Lecture 7 - Classification of nutraceuticals compounds isoprenoids derivatives

    Lecture: 7

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Classification of nutraceuticals compounds isoprenoids derivatives

    Learning Outcome

    • Understanding classification of nutraceuticals compounds isoprenoids derivatives

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 6-20
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “classification of nutraceutical compounds” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 6-20.

  • Lecture 8 - Classification of nutraceuticals compounds phenolic and carbohydrates

    Lecture: 8

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Classification of nutraceuticals compounds phenolic and carbohydrates

    Learning Outcome

    • Understanding the classification of nutraceuticals compounds Phenolic and carbohydrates

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 6-20
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Surprise test

    Instructions for Next lecture

    Students are required to read “classifications of nutraceuticals” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 6-20.

  • Lecture 9 - Classification of nutraceuticals compounds fatty acid and amino acid based

    Lecture: 9

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Classification of nutraceuticals compounds fatty acid and amino acid based

    Learning Outcome

    • Keen understanding  classification of nutraceuticals compounds fatty acid and amino acid based

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 6-20
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Written Test

    Instructions for Next lecture

    Students are required to read “classifications of nutraceuticals” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 6-20

  • Lecture 10 - Classification of nutraceuticals compounds microbes and minerals

    Lecture: 10

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Classification of nutraceuticals compounds microbes and minerals

    Learning Outcome

    • Understanding the Classification of nutraceuticals compounds microbes and minerals

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 6-20
    • Reference material/class notes (RM/CN)

    Case Study/Practical

     ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Nutraceuticals for special situation” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 79-83

  • Lecture 11 - Nutraceuticals for special situation such as cancer

    Lecture: 11

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Nutraceuticals for special situation such as cancer

    Learning Outcome

    • Understanding nutraceuticals for special situation such as cancer

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 79-83
    • Reference material/class notes (RM/CN

    Case Study/Practical

     ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “nutraceuticals for special situations” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 131-142.

  • Lecture 12 - Nutraceuticals for special situation such as coronary heart disease

    Lecture: 12

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Nutraceuticals for special situation such as coronary heart disease

    Learning Outcome

    • Understanding nutraceuticals for special situation such as coronary heart disease

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 131-142
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “nutraceuticals for special situations” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 247-259.

  • Lecture 13 - Nutraceuticals for special situation such as stress, osteoporosis and hypertension

    Lecture: 13

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Nutraceuticals for special situation such as stress, osteoporosis and hypertension

    Learning Outcome

    • Keen understanding nutraceuticals for special situation such as stress, osteoporosis and hypertension

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 247-259
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “antioxidants and other phytochemicals” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Page 1-8

  • Lecture 14 - Antioxidants and other phytochemicals.

    Lecture: 14

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Antioxidants and other phytochemicals.

    Learning Outcome

    • Keen understanding  of various antioxidants and other phytochemicals

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Page 1-8
    • Reference material/class notes (RM/CN))

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Assignment II to be announced

    Instructions for Next lecture

    Students are required to read “various phytochemicals” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 23-45.

  • Lecture 15 - Phytochemicals (isoflavones, etc)

    Lecture: 15

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Phytochemicals (isoflavones, etc)

    Learning Outcome

    • To learn various Phytochemicals (isoflavones, lycopene etc)

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 23-45
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “role of antioxidants as nutraceuticals and functional foods” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 166-185.

  • Lecture 16 - Role of antioxidants as nutraceuticals & functional foods

    Lecture: 16

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Role of antioxidants as nutraceuticals & functional foods

    Learning Outcome

    • Understand the role of antioxidants as nutraceuticals & functional foods

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 166-185
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “role of phytochemicals as nutraceuticals and functional foods” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 23-45.

  • Lecture 17 - Role of phytochemicals as nutraceuticals & functional foods

    Lecture: 17

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Role of phytochemicals as nutraceuticals & functional foods

    Learning Outcome

    • To learn role of phytochemicals as nutraceuticals & functional foods.

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 23-45
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Surprise quiz

    Instructions for Next lecture

    Students are required to read “dietary fibre as functional foods” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Page 131-142.

  • Lecture 18 - Dietary fibers as functional foods

    Lecture: 18

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Dietary fibers as functional foods

    Learning Outcome

    • To understand dietary fibers as functional foods

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Page 131-142
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “complex carbohydrates as functional foods” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 131-142.

  • Lecture 19 - Complex carbohydrates as functional foods

    Lecture: 19

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Complex carbohydrates as functional foods

    Learning Outcome

    • To understand complex carbohydrates as functional foods

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 131-142
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Regular Test

    Instructions for Next lecture

    Students are required to read “protein as functional foods” from Jennifer, SE., Wildman, REC., Donald, LK (2007), proteins as functional foods ingredients for weight loss and maintaining body composition. Handbook of nutraceuticals and functional foods. Pages 391-408.

  • Lecture 20 -- Protein as functional food ingredients

    Lecture: 20

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Protein as functional food ingredients

    Learning Outcome

    • To understand Protein as functional food ingredients

    Readings

    • Jennifer, SE., Wildman, REC., Donald, LK (2007), proteins as functional foods ingredients for weight loss and maintaining body composition. Handbook of nutraceuticals and functional foods. Pages 391-408
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Probiotic foods” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 335-352.

  • Lecture 21 - Probiotic foods and their types

    Lecture: 21

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Probiotic foods and their types

    Learning Outcome

    • Knowledge about probiotic foods and their types

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 335-352
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “functional role of probiotics” from Probiotics: Nature’s internal healers by Natasha Trinev and Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 335-352

  • Lecture 22 - Functional role of probiotic foods

    Lecture: 22

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Functional role of probiotic foods

    Learning Outcome

    • Knowledge functional role of probiotic foods

    Readings

    • Probiotics: Nature’s internal healers by Natasha Trinev
    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 335-352
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Assignment III to be announced

    Instructions for Next lecture

    Students are required to read “herbs as functional supplements” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 269-284.

  • Lecture 23 - Herbs as functional supplements

    Lecture: 23

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Herbs as functional supplements

    Learning Outcome

    • To understand herbs as functional supplements

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 269-284
    • Reference material/class notes

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Surprise Test

    Instructions for Next lecture

    Students are required to read “health promoting activity of common herbs” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 269-284.

  • Lecture 24 - Health promoting activity of common herbs

    Lecture: 24

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Health promoting activity of common herbs

    Learning Outcome

    • To understand health promoting activity of common herbs.

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 269-284
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Assignment IV to be announced

    Instructions for Next lecture

    Students are required to read “Prebiotics and their role” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 335-352.

  • Lecture 25 - Prebiotics and their role

    Lecture: 25

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Prebiotics and their role

    Learning Outcome

    • Understanding Prebiotics and their role

    Readings

    • Probiotics: Nature’s internal healers by Natasha Trinev
    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 335-352
    • Reference material/class notes (RM/CN)

    Case Study/Practical

               ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “cereal products as functional foods” from Mazza. G (1988), Functional foods – biochemical and processing aspects, technomic Publ. Lancaster USA. 1-38.

  • Lecture 26 - Cereal products as functional foods-oats.

    Lecture: 26

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Cereal products as functional foods-oats.  

    Learning Outcome

    • Understanding cereal products as functional foods-oats

    Readings

    • Mazza. G (1988), Functional foods – biochemical and processing aspects, technomic Publ. Lancaster USA. 1-38
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “cereal products as functional foods” from Mazza. G (1988), Functional foods – biochemical and processing aspects, technomic Publ. Lancaster USA. 1-38

  • Lecture 27 - Cereal products as functional foods- wheat bran, rice bran etc.

    Lecture: 27

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Cereal products as functional foods- wheat bran, rice bran etc.

    Learning Outcome

    • Understanding cereal products as functional foods- wheat bran, rice bran etc.

    Readings

    • Mazza. G (1988), Functional foods – biochemical and processing aspects, technomic Publ. Lancaster USA. 1-38
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “coffee as functional foods” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 453-464.

  • Lecture 28 - Coffee as functional food beverage/drinks

    Lecture: 28

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Coffee as functional food beverage/drinks

    Learning Outcome

    • Students will be able to  understand coffee as functional food beverage/drinks

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 453-464
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Surprise quiz

    Instructions for Next lecture

    Students are required to read “tea as functional foods” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 453-464

  • Lecture 29 - Tea as functional food beverage/drinks

    Lecture: 29

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Tea as functional food beverage/drinks

    Learning Outcome

    • Understanding tea as functional food beverage/drinks

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 453-464
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “other beverages as functional foods” from Biotechnology: food fermentation, microbiology, biochemistry and technology, Eds. Joshi, V.K. & Panday, A

  • Lecture 30 - Other beverage (wines) as functional foods/drinks

    Lecture: 30

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Other beverage (wines) as functional foods/drinks.

    Learning Outcome

    • To understand other beverage (wines) as functional foods/drinks

    Readings

    • Biotechnology: food fermentation, microbiology, biochemistry and technology, Eds. Joshi, V.K. & Panday, A
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Regular Test

    Instructions for Next lecture

    Students are required to read “olive oil and its health benefits” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 297-308

  • Lecture 31 - Olive oil and its health benefits as nutraceuticals

    Lecture: 31

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Olive oil and its health benefits as nutraceuticals

    Learning Outcome

    • Students will be able to know olive oil and health benefits as nutraceuticals

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 297-308
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    • Surprise Quiz

    Instructions for Next lecture

    Students are required to read “coffee, tea and their protective effects” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 453-464.

  • Lecture 32 - Coffee, tea and their protective effects

    Lecture: 32

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Coffee, tea and their protective effects

    Learning Outcome

    • Knowledge about coffee, tea and their protective effects

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 453-464
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Assignment V to be announced

    Instructions for Next lecture

    Students are required to read “effect of processing on nutraceutical compounds” from Mazza. G (1988), Functional foods- biochemical and processing aspects, technomic publ. Lancaster USA

  • Lecture 33 - Effect of processing on nutraceuticals compounds

    Lecture: 33

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Effect of processing on nutraceuticals compounds

    Learning Outcome

    • To learn about effect of processing on nutraceuticals compounds

    Readings

    • Mazza. G (1988), Functional foods- biochemical and processing aspects, technomic publ. Lancaster USA
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Surprise Test

    Instructions for Next lecture

    Students are required to read “effect of storage on nutraceutical compounds” from Mazza. G (1988), Functional foods- biochemical and processing aspects, technomic publ. Lancaster USA

  • Lecture 34 - Effect of storage on nutraceutical compounds

    Lecture: 34

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Effect of storage on nutraceutical compounds

    Learning Outcome

    • Students will understand Effect of storage on nutraceutical compounds

    Readings

    • Mazza. G (1988), Functional foods- biochemical and processing aspects, technomic publ. Lancaster USA
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Surprise Test

    Instructions for Next lecture

    Students are required to read “Interaction of various environmental factors on the potential of such foods” from Mazza. G (1988), Functional foods- biochemical and processing aspects, technomic publ. Lancaster USA

  • Lecture 35 - Interaction of various environmental factors on the potential of such foods

    Lecture: 35

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Interaction of various environmental factors on the potential of such foods

    Learning Outcome

    • Students will Interaction of various environmental factors on the potential of such foods

    Readings

    • Mazza. G (1988), Functional foods- biochemical and processing aspects, technomic publ. Lancaster USA
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Assignment VI to be announced

    Instructions for Next lecture

    Students are required to read “Nutraceuticals stability concerns and shelf life testing” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 461-487.

  • Lecture 36 - Nutraceuticals stability concerns

    Lecture: 36

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Nutraceuticals stability concerns

    Learning Outcome

    • Students will understand nutraceuticals stability concerns

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 461-487
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Nutraceuticals shelf life testing” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 461-487.

  • Lecture 37 - Nutraceuticals shelf life testing

    Lecture: 37

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Nutraceuticals shelf life testing

    Learning Outcome

    • Students will understand nutraceuticals shelf life testing

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 461-487
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Marketing issues for nutraceuticals” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 503-514

  • Lecture 38 - Marketing issues for nutraceuticals

    Lecture: 38

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Marketing issues for nutraceuticals

    Learning Outcome

    • Students will understand marketing issues for nutraceuticals and functional foods

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 503-514
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Marketing issues for functional foods” from Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 503-514

  • Lecture 39 - Marketing issues for functional foods

    Lecture: 39

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Marketing issues for functional foods

    Learning Outcome

    • Students will understand marketing issues for nutraceuticals and functional foods

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods. Pages 503-514
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Regulatory issues of Nutraceuticals” from http://ajcn.nutrition.org/content/79/6/1217S.full

  • Lecture 40 - Regulatory issues for nutraceuticals

    Lecture: 40

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Regulatory issues for nutraceuticals

    Learning Outcome

    • Students will understand regulatory issues for nutraceuticals and functional foods

    Readings

    • http://ajcn.nutrition.org/content/79/6/1217S.full
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Regulatory issues for functional foods” from http://ajcn.nutrition.org/content/79/6/1217S.full

  • Lecture 41 - Regulatory issues for functional foods

    Lecture: 41

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Regulatory issues for functional foods

    Learning Outcome

    • Students will understand regulatory issues for nutraceuticals and functional foods

    Readings

    • http://ajcn.nutrition.org/content/79/6/1217S.full
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Recent developments in the area of nutraceuticals” from Wildman, REC (2007), handbook of nutraceuticals and functional foods

  • Lecture 42 - Recent developments in the area of nutraceuticals

    Lecture: 42

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Recent developments in the area of nutraceuticals

    Learning Outcome

    • Students will understand recent developments in the area of nutraceuticals and functional foods

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods.
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    Assignment VII to be announced

    Instructions for Next lecture

    Students are required to read “Recent developments in the area of functional foods” from Wildman, REC (2007), handbook of nutraceuticals and functional foods

  • Lecture 43 - Recent developments in the area of functional foods

    Lecture: 43

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Recent developments in the area of functional foods

    Learning Outcome

    • Students will understand recent developments in the area of nutraceuticals and functional foods

    Readings

    • Wildman, REC (2007), handbook of nutraceuticals and functional foods.
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ---------------

    Instructions for Next lecture

    Students are required to read “Recent advances in the area of Nutraceuticals” from http://www.dairyprocessingcaft.com/wp-content/uploads/2013/03/Recent-Development-in-Health-Foods-and-Nutraceuticals-2005.pdf

  • Lecture 44 - Recent advances in the area of nutraceuticals

    Lecture: 44

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Recent advances in the area of nutraceuticals

    Learning Outcome

    • Students will understand recent advances in the area of nutraceuticals and functional foods

    Readings

    • http://www.dairyprocessingcaft.com/wp-content/uploads/2013/03/Recent-Development-in-Health-Foods-and-Nutraceuticals-2005.pdf
    • Wildman, REC (2007), handbook of nutraceuticals and functional foods.
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Students are required to read “Recent advances in the area of  Functional foods” from http://www.dairyprocessingcaft.com/wp-content/uploads/2013/03/Recent-Development-in-Health-Foods-and-Nutraceuticals-2005.pdf

  • Lecture 45 - Recent advances in the area of functional foods

    Lecture: 45

     

    Pedagogy

    • Power point presentation and class interaction with students
    • Practical examples
    • White board and marker

    Topics to be covered

    • Recent advances in the area of functional foods

    Learning Outcome

    • Students will understand recent advances in the area of nutraceuticals and functional foods

    Readings

    • http://www.dairyprocessingcaft.com/wp-content/uploads/2013/03/Recent-Development-in-Health-Foods-and-Nutraceuticals-2005.pdf
    • Wildman, REC (2007), handbook of nutraceuticals and functional foods.
    • Reference material/class notes (RM/CN)

    Case Study/Practical

    ----------------

    Assignment/Quiz/Project

    ----------------

    Instructions for Next lecture

    Attempt problems from text, reference and elsewhere