Formulate to Nourish: Pharma-Crafted Nutraceutical Delights

Duration

2 Weeks

Skill Level

Moderate

Starts From:

2025-08-04

Overview

This course provides a comprehensive understanding of functional foods, nutraceuticals, and dietary supplements, focusing on their definitions, sources, and applications in promoting health and preventing chronic diseases. Students will explore the role of phytochemicals, dietary fibers, and complex carbohydrates as functional food ingredients and their mechanisms of action in disease prevention.

Outcomes

By the end of the course, students will be able to:

Define and differentiate functional foods, nutraceuticals, and dietary supplements.
Analyze the role of bioactive compounds in health promotion and disease prevention.
Apply modern analytical techniques for evaluation of nutraceuticals.
Understand regulatory frameworks and quality standards for functional food products.
Evaluate the safety, stability, and efficacy of nutraceuticals in relation to processing and storage.

Modules

Definitions of Functional foods, Nutraceuticals and Dietary supplements.

Phytochemicals as Nutraceuticals

Dietary fibres and complex carbohydrates as functional food ingredients.

Functional foods for chronic disease prevention

Effect of processing, storage and interactions of various environmental factors on the potential of Nutraceuticals.

Regulatory Aspects; FSSAI, FDA, FPO, MPO, AGMARK. HACCP and GMPs on Food Safety

Basics of Phytochemistry Modern methods of extraction, application of latest techniques like Spectroscopy, chromatography and electrophoresis in the isolation, purification and identification of crude drugs.

Source, Name of marker compounds and their chemical nature, Medicinal uses and health benefits of following used as nutraceuticals/functional foods: Spirulina, Soyabean, Ginseng, Garlic, Broccoli, Gingko, Flaxseeds

Adulteration of foods

Pharmacopeial Specifications for dietary supplements and Nutraceuticals.