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2018-19-ESU009
General
Lecture 1 - Introduction and definitions of nutraceutical & functional foods
Lecture 2 - Nature of nutraceutical & functional foods
Lecture 3 - Scopes of nutraceuticals & functional foods
Lecture 4 - Nutraceuticals & functional foods applications and there health benefits
Lecture 5 - Nutraceuticals compounds
Lecture 6 - Classification of nutraceuticals compounds based on chemical and biochemical nature
Lecture 7 - Classification of nutraceuticals compounds isoprenoids derivatives
Lecture 8 - Classification of nutraceuticals compounds phenolic and carbohydrates
Lecture 9 - Classification of nutraceuticals compounds fatty acid and amino acid based
Lecture 10 - Classification of nutraceuticals compounds microbes and minerals
Lecture 11 - Nutraceuticals for special situation such as cancer
Lecture 12 - Nutraceuticals for special situation such as coronary heart disease
Lecture 13 - Nutraceuticals for special situation such as stress, osteoporosis and hypertension
Lecture 14 - Antioxidants and other phytochemicals.
Lecture 15 - Phytochemicals (isoflavones, etc)
Lecture 16 - Role of antioxidants as nutraceuticals & functional foods
Lecture 17 - Role of phytochemicals as nutraceuticals & functional foods
Lecture 18 - Dietary fibers as functional foods
Lecture 19 - Complex carbohydrates as functional foods
Lecture 20 -- Protein as functional food ingredients
Lecture 21 - Probiotic foods and their types
Lecture 22 - Functional role of probiotic foods
Lecture 23 - Herbs as functional supplements
Lecture 24 - Health promoting activity of common herbs
Lecture 25 - Prebiotics and their role
Lecture 26 - Cereal products as functional foods-oats.
Lecture 27 - Cereal products as functional foods- wheat bran, rice bran etc.
Lecture 28 - Coffee as functional food beverage/drinks
Lecture 29 - Tea as functional food beverage/drinks
Lecture 30 - Other beverage (wines) as functional foods/drinks
Lecture 31 - Olive oil and its health benefits as nutraceuticals
Lecture 32 - Coffee, tea and their protective effects
Lecture 33 - Effect of processing on nutraceuticals compounds
Lecture 34 - Effect of storage on nutraceutical compounds
Lecture 35 - Interaction of various environmental factors on the potential of such foods
Lecture 36 - Nutraceuticals stability concerns
Lecture 37 - Nutraceuticals shelf life testing
Lecture 38 - Marketing issues for nutraceuticals
Lecture 39 - Marketing issues for functional foods
Lecture 40 - Regulatory issues for nutraceuticals
Lecture 41 - Regulatory issues for functional foods
Lecture 42 - Recent developments in the area of nutraceuticals
Lecture 43 - Recent developments in the area of functional foods
Lecture 44 - Recent advances in the area of nutraceuticals
Lecture 45 - Recent advances in the area of functional foods

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2018-19-ESU009

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