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.
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
