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AKTU Nutraceuticals & Functional Foods (BFT055) Syllabus PDF – B.Tech 3rd Year
Nutraceuticals & Functional Foods BFT055
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- Semester 5
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Official AKTU syllabus of Nutraceuticals & Functional Foods (BFT055) for B.Tech 3rd Year – 3 credits, L-T-P 3-0-0. Read the unit-wise course content, course outcomes, evaluation pattern and recommended books online, or download the PDF.
Syllabus — Nutraceuticals & Functional Foods
Download PDFBFT055 · 3 credits · L-T-P 3-0-0
| II | 1 | Nutraceuticals for specific situation such as cancer, heart dieases, stress, Osteoartehritis, hypertension etc | 4 |
| 2 | Antioxidants and other phytochemicals, iso-flavones, lycopenes, their role in nutraceuticals and functional foods, dietary fibers and complex carbohydrates as functional food ingredients. | 4 | |
| III | 1 | Protein as a functional food ingredients, Probiotic foods and their functional role, Herbs as functional foods, health promoting activity of common herbs. | 5 |
| 2 | Cereals products as functional foods- Oats, Wheat bran, rice bran etc. | 4 | |
| IV | 1 | Functional vegetable products, oil seeds and sea foods. Coffee, tea and other beverages as functional foods/ drinks and their protective effects. | 5 |
| 2 | Effects of processing and storage and interaction of various environmental factors on the potentials of such foods. | 4 | |
| V | 1 | Marketing and Regulatory issues for functional foods and nutraceuticals. | 4 |
| 2 | Recent developments and advances in the area of nutraceuticals and functional foods. | 4 |
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