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.
Our Trainers
Anindita Bhattacharjee
Research Scientist Neurology, Department of Neurology, UNM, USA.
Sweta Koka
Professor Pharmacy, AIPER, Indore (M.P.)
Dr. Basant khare
Associate Professor, Pharmacy, ACP, Sagar (M.P.)
Dr. Himanshu Verma
Post doctoral Fellow, School of Medicine, University of Rochester, USA
Dr. Ashwini Mishra
Associate Professor, SOP/NMIMS, Shirpur
Dr. Rakhi Khabiya
Associate Professor, Pharmacy, AIPER, Indore (M.P.)
Dr. Sarika Shrivastava
Professor, Pharmacy, SUB, Bhopal
Dr. Megha Parashar
Associate Professor, Pharmacy, SUB, Bhopal
Ms. Soumya Jain
Assistant Professor, Pharmacy, SUB, Bhopal
Mr. Adarsh Shrivastava
Assistant Professor, Pharmacy, SUB, Bhopal
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.
Outcomes
By the end of the course, students will be able to:
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Define and differentiate functional foods, nutraceuticals, and dietary supplements.
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Analyze the role of bioactive compounds in health promotion and disease prevention.
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Apply modern analytical techniques for evaluation of nutraceuticals.
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Understand regulatory frameworks and quality standards for functional food products.
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Evaluate the safety, stability, and efficacy of nutraceuticals in relation to processing and storage.
