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Hello learners, welcome to online course on functional foods and nutraceuticals.

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I am doctor Rekha Sharma, associate professor, UGC Human Resource Development Center, Rashtrasant

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Tukadoji Maharaj Nagpur University, Nagpur.

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This online course deals with health-promoting nutritional factors and bioactive constituents,

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their potential health implication and mechanisms of action.

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The online course on "Functional Foods and Nutraceuticals" is a four credit course of

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fifteen weeks duration.

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The objectives of this online course or first to enable the students to gain knowledge about

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functional foods and nutriceuticals.

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Second, to have a thorough understanding about the health effects of functional foods and

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nutraceuticals.

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And third to make students familiar with the application in industry.

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Eligibility for enrollment, the students pursuing post-graduation in food science and nutrition

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or clinical nutrition and dietetics, or apply nutrition can opt for this course.

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Learning Outcomes, after studying this online course, the students shall be able to describe what

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are Functional Foods and Nutraceuticals.

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Classify the Functional Foods.

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And discuss the potential Health Implications and Mechanism of action of Functional foods.

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It has five major units, namely units one- Introduction to Functional Foods and Nutraceuticals.

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Which includes Definition, History, Classification of Functional Foods and Nutraceuticals.

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Perceived Effect of diet on Disease Prevention and Understanding the Benefits of Functional Foods

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and Nutraceuticals.

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Unit two- is on Probiotics.

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Which include four subunits, namely, First Taxonomy and Important Features of Probiotic

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Micro-Organisms.

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Second- Health effects of Probiotics, including Mechanism of Action.

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Third- Probiotics in various foods like fermented milk Products, Non-Milk Products etcetera.

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And Four- Quality Assurance of probiotics and Safety.

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Unit-Three is about Prebiotics.

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This includes Definition, Chemistry, Sources, Metabolism and Bio-Availability, Effect of

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Processing, Physiological Effects, Effects on Human Health, Potential application in

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Risk Reduction of Diseases, and Perspective for Food Applications for the following, non-digestible

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Carbohydrates, Oligosaccharide, Dietary Fiber, Resistant Starch, and Gums.

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Unit-Four Deals with other food components with potential Health Benefits

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Which covers Definition, Chemistry, Sources, Metabolism and Bio-Availability, Effects of

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Processing, Physiological Effects, Effects.

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On Human Health and Potential application in Risk Reduction of Diseases, and Perspective

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for food Applications for the following namely- Polyphenols that is flavonoids, catechins,

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isoflavones, and tannins.And phytoestrogens, phytosterols, glucosinolates, pigments,

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(like lycopene, curcumin, anthocyanins),

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Organo Sulphur Compounds.

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Other components like phytates, protease inhibitors, saponins, amylase inhibitors, and haemagglutinins.

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This unit also includes active bio-dynamic principles in spices, condiments and other

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plant materials.

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Unit five is a Non-Nutrient Effect of Specific Nutrients.

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Which shall cover proteins, peptides and nucleotides, conjugated linoleic acid, and omega-three

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fatty acids, vitamins, and minerals.

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These five units shall be covered in forty modules.

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Two to Three Modules per week and each module shall have four quadrant approach.

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Mainly, the first quadrant shall be e-Tutorial consisting of Video lectures and the engagement

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time will be Thirty- Five to Forty minutes.

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Second Quadrant that is e-content shall consist of text materials some illustrations and the

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engagement time will be of forty-five to sixty minutes.

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The third Quadrant shall focus on Weblink, open source content on the internet, research

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papers, and journal articles.

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The engagement time will be forty-five to fifty minutes per module.

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The fourth Quadrant will include Student Assessment consisting of ten to fifteen MCQs and assignment

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of short and long answer question.

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This Quadrant shall also include discussion and interaction through open forum.

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Or video tutorials and clarification on general misconceptions.

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The engagement time will be One to Two Hours.

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The final evaluation and credit award shall be based on formative assessment

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And assignment of thirty marks, and summative assessment of online exam of seventy marks.

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Thank You and Best Wishes.