Subjects

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Nutraceutics and Functional Foods - N323031

Title:	Nutraceutika a funkční potraviny
Guaranteed by:	Department of Food Analysis and Nutrition (323)
Faculty:	Faculty of Food and Biochemical Technology
Actual:	from 2012 to 2020
Semester:	winter
Points:	winter s.:3
E-Credits:	winter s.:3
Examination process:	winter s.:
Hours per week, examination:	winter s.:2/0, Ex [HT]
Capacity:	unknown / unknown (unknown)
Min. number of students:	unlimited
State of the course:	taught
Language:	Czech
Teaching methods:	full-time
Teaching methods:	full-time
Level:

Guarantor:	Schulzová Věra doc. Dr. Ing. Pánek Jan doc. Ing. CSc.
Is interchangeable with:	M323014

Examination dates Schedule

Annotation -

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.

Last update: Schulzová Věra (08.07.2013)

Aim of the course -

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.

Last update: TAJ323 (16.08.2013)

Literature -

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

Last update: Schulzová Věra (02.07.2013)

Syllabus

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.

Last update: TAJ323 (16.08.2013)

Learning resources -

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

Last update: Schulzová Věra (02.07.2013)

Registration requirements -

Food Chemistry

Last update: Schulzová Věra (02.07.2013)

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