SubjectsSubjects(version: 891)
Course, academic year 2020/2021
  
Nutraceutics and Functional Foods - M323014
Title: Nutraceutika a funkční potraviny
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2020
Semester: winter
Points: winter s.:4
E-Credits: winter s.:4
Examination process: winter s.:
Hours per week, examination: winter s.:2/1 C+Ex [hours/week]
Capacity: unlimited / unlimited (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type: Master's (post-Bachelor)
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Schulzová Věra doc. Dr. Ing.
Pánek Jan doc. Ing. CSc.
Interchangeability : N323031
This subject contains the following additional online materials
Annotation -
Last update: Fialová Jana (19.12.2017)
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: Fialová Jana (19.12.2017)

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. (22.01.2018)

R: Velíšek J.: The Chemistry of Food. Wiley Blackwell, Oxford, 2014; ISBN 978-1-118-38381-0

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: Fialová Jana (19.12.2017)

http://web.vscht.cz/schulzov/

Requirements to the exam -
Last update: Schulzová Věra doc. Dr. Ing. (22.01.2018)

Within the syllabus

Syllabus -
Last update: Schulzová Věra doc. Dr. Ing. (22.01.2018)

1. Introduction Nutraceuticals and functional foods, food supplements, novel foods, definitions

2. Legislation, basic concepts, food labeling, health claims, food allergy

3. Proteins.

4. Probiotics and prebiotics, function in the intestine

5. Carbohydrates.

6. Minerals and trace elements.

7. Fat soluble vitamins, carotenoids, ubiquinones.

8. Maillard reaction products and intermediates.

9. Glukosinonolates, phytosterols.

10. Phytosterols.

11. Lipids.

12. Hydrophilic vitamins.

13. Other nutraceuticals.

14. Nanoparticles and their use in food.

7. 8. Maillard Reaction Products and Intermediates

Registration requirements -
Last update: Fialová Jana (19.12.2017)

Food Chemistry

Course completion requirements -
Last update: Schulzová Věra doc. Dr. Ing. (22.01.2018)

Design and defense of the student project

Successful completion of the written exam

Teaching methods
Activity Credits Hours
Obhajoba individuálního projektu 0,5 14
Účast na přednáškách 1 28
Práce na individuálním projektu 0,5 14
Příprava na zkoušku a její absolvování 1,5 42
Účast na seminářích 0,5 14
4 / 4 112 / 112
 
VŠCHT Praha