SubjectsSubjects(version: 861)
Course, academic year 2019/2020
  
Nutraceutics and Functional Foods - N323031
Title: Nutraceutika a funkční potraviny
Guaranteed by: Department of Food Analysis and Nutrition (323)
Actual: from 2012
Semester: winter
Points: winter s.:3
E-Credits: winter s.:3
Examination process: winter s.:
Hours per week, examination: winter s.:2/0 Ex [hours/week]
Capacity: 38 / unknown (unknown)
Min. number of students: unlimited
Language: Czech
Teaching methods: full-time
Level:  
For type:  
Note: course can be enrolled in outside the study plan
enabled for web enrollment
Guarantor: Pánek Jan doc. Ing. CSc.
Schulzová Věra doc. Dr. Ing.
Annotation -
Last update: Schulzová Věra doc. Dr. Ing. (08.07.2013)
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: TAJ323 (16.08.2013)

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. (02.07.2013)

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. (02.07.2013)

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

Syllabus
Last update: TAJ323 (16.08.2013)

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. (02.07.2013)

Food Chemistry

Teaching methods
Activity Credits Hours
Konzultace s vyučujícími 0,1 3
Účast na přednáškách 1 28
Příprava na přednášky, semináře, laboratoře, exkurzi nebo praxi 1 28
Příprava na zkoušku a její absolvování 0,9 25
3 / 3 84 / 84
Coursework assessment
Form Significance
Regular attendance 10
Examination test 90

 
VŠCHT Praha