Course Content - Functional Foods and Nutraceuticals - (FFNL-601) (HND) - LibGuides at Riphah International University

Course Outline

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.

Course Description:

The Functional Foods and Nutraceuticals course explores foods and dietary supplements that offer

health benefits beyond basic nutrition. Students will study the science behind functional foods and

nutraceuticals, their effects on health and disease prevention, and regulatory considerations. The

course aims to provide knowledge on integrating these products into dietary recommendations and

evaluating their impact on well-being.

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