المقرر: Nutraceuticals & Functional Foods

عام

Nutraceuticals and Functional Foods

Code : ESU 009

Credits : 03

Teacher : Dr. Rahul Thory

Email : rahul.560@shooliniuniversity.com

Mobile : 9466266628

Announcements منتدى
Feedback - Nutraceuticals and Functional Foods - Dr. Rahul Thory إفادة

مفتوح: Monday، 3 December 2018، 2:30 PM
Nutraceuticals and functional foods ESU 009 ملف
Nutraceuticals and functional foods syllabus ملف
Assignment 1 - Nutraceuticals for cancer and CVD واجب

فتحت: Saturday، 8 September 2018، 12:00 AM

تستحق: Tuesday، 18 September 2018، 12:00 AM
Assignment 2 - Dietary fiber واجب

فتحت: Friday، 5 October 2018، 12:00 AM

تستحق: Friday، 12 October 2018، 12:00 AM
Assignment 3 - Probiotics واجب

فتحت: Sunday، 21 October 2018، 12:00 AM

تستحق: Wednesday، 31 October 2018، 12:00 AM

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 2 - Nature of nutraceutical & functional foods ملف

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 5 - Nutraceuticals compounds ملف

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 6 - Classification of nutraceuticals compounds based on chemical and biochemical nature with suitable and relevant description ملف

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 7 - Classification of nutraceuticals compounds isoprenoids derivatives ملف

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 8 - Classification of nutraceuticals compounds phenolic and carbohydrates ملف

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 9 - Classification of nutraceuticals compounds fatty acid and amino acid based ملف

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 10 - Classification of nutraceuticals compounds microbes and minerals ملف

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 11 - Nutraceuticals for cancer ملف

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 12 - Nutaceuticals for coronary herat disease ملف

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 13 - Nutraceuticals for stress and osteoporosis ملف

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 14 - Antioxidants and other phytochemicals ملف

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 15 - Isoflavones ملف

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 16 - Role of antioxidants as nutraceuticals and functional foods ملف

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 17 - Role of phytoochemicals ملف

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 18 - Dietary fibers as functional foods ملف

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 19 - Complex carbohydrates as functional foods ملف

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 20 - Proten as functional food ملف

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 21 - Probiotic foods and their types ملف

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 22 - Functional role of probiotics ملف

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 23 - Herbs as functional supplements ملف

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 24 - Health promoting activity of common herbs ملف

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 25 - Prebiotics and their role ملف

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 26 - Cereal products as functional foods- oats ملف

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 27 - Cereal as a functional foods ملف

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 28 - Coffee as functional foods ملف

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 29 - Tea as functional food ملف

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 30 - Wine as functional foods ملف

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 31 - oils as functional foods ملف

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 32 - Coffee, tea and their protective effects ملف

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 33 - Effects of processing on nutraceuticals ملف

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 34 - Effect of storage on nutraceuticals ملف

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 35 - Effect of environmental factors on nutraceuticals ملف

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 36 - Nutraceutical stability concern ملف

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 37 - Nutraceuticals shelf life ملف

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 38 - Marketing issues for nutraceuticals ملف

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 39 - Marketing issues for functional foods ملف

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 40 - Regulatory issues for nutraceuticals ملف

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 41 - Regulatory issues for functional foods ملف

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 42 - recent development in area of nutraceuticals ملف

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 43 - Recent developments in the area of functional foods ملف

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 44 - Recent advances in the are of nutraceuticals ملف

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

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

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