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Functional Foods and Nutraceuticals: Course Content (BSFF613)


Functional foods and nutraceuticals: past, present, future and health claims; functional foods and their impact on nutrition and health obesity, diabetes, cardiovascular diseases, hypertension and cancer; Functional ingredients and bioactive molecules: Isoflavones, lycopene, polyphenols, dietary fiber, omega-3 & -6 fatty acids, conjugated linoleic acid, antioxidants, prebiotic and probiotic; Functional foods from different food groups: cereals, dairy, meat, fruits and vegetables; Regulatory systems governing the production and distribution of functional food -national and international; Standard and regulations of various agencies: FDA, EC, FAO/WHO, Health Canada; Guidelines for the assessment of functional foods; Marketing and regulatory issues; Conventional and emerging food processing technologies for functional food production; Toxicological and safety aspects of functional foods; Asian functional foods; Functional foods in international market and growth in Pakistan.

Learning Outcomes

 To find out sources of functional foods &nutraceuticals and their impact on nutrition and health
 To familiarize with the standards and regulations used globally regarding regulatory issues and usage of functional foods
 To assess international trade and marketability of functional foods

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