SubjectsSubjects(version: 922)
Course, academic year 2022/2023
Nutraceutics and Functional Foods - D323033
Title: Nutraceutika a funkční potraviny
Guaranteed by: Department of Food Analysis and Nutrition (323)
Faculty: Faculty of Food and Biochemical Technology
Actual: from 2019
Semester: winter
Points: winter s.:0
E-Credits: winter s.:0
Examination process: winter s.:
Hours per week, examination: winter s.:0/0, other [HT]
Capacity: unknown / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
For type:  
Additional information:
Note: course is intended for doctoral students only
can be fulfilled in the future
Guarantor: Schulzová Věra doc. Dr. Ing.
Pánek Jan doc. Ing. CSc.
Annotation -
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)
The course contains basic information on individual types of nutraceuticals and functional foods. Attention is paid to their structure, occurrence, biosynthesis and active forms. Their function in the body, physiology and the need for humans is discussed. The possible negative effects of high doses and current legislation are mentioned. The use in functional foods and supplements is indicated for the individual active substances.
Aim of the course -
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)

Students will be able to:

Recognize nutraceuticals and functional foods available on the market and identify biologically active compounds in them with positive effects on the human organism.

Assess the health benefits and their function in the body.

Identify potential negative effects of high doses on the human organism.

Literature -
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)

R: Velíšek J., Hajšlová J., Chemie potravin, OSSIS, 2009, ISBN 8086659178, 9788086659176

A: Wildman R.E.C., Handbook of Nutraceuticals and Functional Foods, CRC Press 2007, Print ISBN: 978-0-8493-6409-9, eBook ISBN: 978-1-4200-0618-6

A: Pathak Y., Handbook of Nutraceuticals Volume I, Ingredients, Formulations, and Applications, CRC Press 2010, Print ISBN: 978-1-4200-8221-0, eBook ISBN: 978-1-4200-8222-7

Learning resources -
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)

Syllabus -
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)

1. Introduction FP and Nutraceuticals.

2. Legislation, basic concepts of food allergy.

3. Proteins.

4. Probiotics and prebiotics.

5. Carbohydrates.

6. Minerals and trace elements.

7. Fat soluble vitamins and carotenoids.

8. Maillard reaction.

9. Glukosinonolates, Phytosterols.

10. Phytosterols.

11. Lipids.

12. Hydrophilic vitamins.

13. Other nutraceuticals.

14. Nanoparticles and their use in food.

Registration requirements -
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)

Food Chemistry

Course completion requirements -
Last update: Schulzová Věra doc. Dr. Ing. (28.02.2014)

written examination

Coursework assessment
Form Significance
Regular attendance 10
Examination test 90