People Innovation Excellence


Learning Outcomes:

On successful completion of this Course, students will be able to: Explain about the basic concept of functional foods, nutraceuticals, and the connection between nutrition and health, and than regulation and legislation about of functional foods; Describe about the bioactive properties of major nutrients (Carbohydrates, proteins, lipis, polyphenols) and impact of processing on the bioactivity of functional and nutraceutical ingredient in foods; Illustrate about the role of major food types (dairy product, soybean, fish, fruits, vegetables, and miscellaneous foods), probiotics, prebiotics, and synbiotics in health promotions; Interpret about the new technologies for functional food manufacture.


  1. Introduction;
  2. Bioactive Carbohydrates;
  3. Bioactive Lipids;
  4. Bioactive peptides;
  5. Bioactive polyphenols and Carotenoids;
  6. Dairy Product and Fish;
  7. Fruits and vegetables;
  8. Soybean;
  9. Miscellaneous foods and food components;
  10. Impact of Processing on the Bioactivity of functional and nutraceutical ingredient in foods;
  11. New Technologies for functional food manufacture;
  12. Probiotics and Prebiotics.

Published at : Updated

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