This is a skill oriented course to provide hands-on practice and project work in the study of the advantages of functional foods over conventional Medicine to avoid potential side-effects, dietary supplements, distinguish between food, functional food, and supplements.
Introduction to Nutraceuticals
Introduction to Nutraceuticals
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Code(Credit) : CUTM3106 (0-3-1)
| Scheme | Skill for Success (SFS) |
| NSQF Level | 4 |
| Duration | 4 Months |
| Sector | Skill Council for Green Jobs (SCGJ) |
| Occupations | Design and Installation |
| Entry Qualification | ITI/Diploma/B. Tech/Applied Science/ Agriculture |
| Minimum Age | 16 Years |
| Aligned to (QP) | |
Course Objectives:
The objectives of this subject are:
- To study the advantages of functional foods over conventional Medicine to avoid potential side-effects.
- To Study dietary supplements.
- To distinguish between food, functional food, and supplements.
- To understand Functional foods and their effects on human health
- To understand the role of antioxidants, polyphenols, omega-3 fatty acids, to prevent different physiological disorders.
- To understand the importance of personalized food with respect to genetics.
- Working at Nutraceutical opens the door to incredible opportunities. Several of our employees started their careers here and have moved up the ranks answering their call along the way. Every, single one of us is guided by the same north star—the desire to make amazing products that support people’s pursuit of health, wellness and happiness.
- Can do Diploma or any Advance program in the same.
- Can become a Quality Assurance person in Solar PV installation after gaining experience.
Industry Participation:
- Nutrify India.
- Gram Tarang Foods.
Expert Participation:
Dr. PreethaBhadra, Assistant Professor, Department of Biotechnology, M S Swaminathan School of Agriculture, CUTM, Odisha
Course Syllabus/Contents:
Module 1: Milk Analysis
Determination of fat, acidity, lactose, protein, adulterants
Module 2: Analysis of water
Collection of the sample, preliminary examination, Total soluble solids, Determination of total hardness, chlorides, dissolved oxygen
Module 3: Analysis of fats
Acid value, saponification value, iodine number, antioxidants
Module 4: Analysis of foods
Determination of reducing and non reducing sugar, protein, determination of ash/total protein/moisture in dietary fibers
Module 5:Anti-nutritional Factors
Trypsin inhibitor, Phytic acid, Antifungal activity of cystatin
Module 5:Pigments
Curcumin, chlorophyll, carotene
Module 6:Vitamins
Ascorbic acid by colorimetric method, estimation of Vit A/E
Module 5:Pigments
Curcumin, chlorophyll, carotene
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Our Main Teachers
A.Avinash working as Assistant Professor, Dept of CSE, Centurion University of Technology and Management, Andhra Pradesh . Interested to work on Machine learning,Natural Language Processing,Problem Solving Methodologies , and ChatBot. Programming Skill: C Programming Data Structure Object Oriented Programming using C++ Formal Language Automata Theory Python Web Development(HTML,CSS,PHP) Database Management Systems Compilers
