Lecture no.

Topic

Lecture topics (sub-topic)

L-1

Introduction

Introduction to Nutraceuticals, Dietary Supplements and Herbal Products. Overview on medical foods, nutraceuticals, functional foods and dietary supplements

L-2 to L-4

Food, nutrition, health and diseases

Relationship of nutrition and health, dietary guidelines/food pyramid, food habit and obesity, effects of trans and omega 3,6,9 fatty acid on health and diseases

Quiz 1, Marks: 10

L-5 to L-8

Food components and nutrition

Food composition, macronutrients, micronutrients, protein, carbohydrate, fats and oils, vitamins, minerals, dietary fibers and fiber-like ingredients, trans fatty acids etc

L-9 to L-14

Nutraceuticals of food and food products

Nutrition and health prevention by various food & food products such as milk, meat, cereals, vegetables and fruits etc., phytochemicals and their roles in prevention of specific diseases. Antioxidant, antidiabetic, anti-inflammatory a hypolipedimic herbs and nutraceuticals

Quiz 2, Marks: 10

Mid Term Examination (Marks-25)

L-15to

L-19

Food processing and food products developments

Food preservation, food irradiation, fermentation, processing of dairy foods, confectionary foods, cereals ad grains, beverages, special infant foods and formulas,  Microorganism in food, food packaging

Presentation (5 marks)

L-20 to

L-23

Pharmacological aspects of herbal medicines

Used recipe, dosage, pharmacological action, side effects, toxicity, contraindications, precautions, adverse effects etc. of traditional medicaments

Quiz 3, Marks: 10

L-24 to L-25

Formulation and dosage forms of herbal medicines

Types and methods, use of modern technology and pharmaceutical knowledge

Quiz 4, Marks: 10

L-26 to L-27

Quality control of herbal drugs

Introduction, detection of adulterants including the presence of API, determination of foreign matters, development of standardization parameters, phytoconstituents and their analysis, analytical procedures for some bioactive materials, antimicrobial and parasiticidal screenings of herbal drugs

L-28 to L-29

Food Biotechnology

Genetic engineering, improving plant and animal products, improving food processing

L-30

Review Class

Semester final examination:  (Marks 50 )