1.
MAULANA ABUL KALAM AZAD UNIVERSITY OF TECHNOLOGY , WEST BENGAL
SUBMITTED BY PRIYANKA BANDYOPADHYAY
REGISTRATION NO: 223001812065
ROLL NO: 30088722015
SUBJECT: ENGLISH COMMUNICATION SKILL
PAPER CODE: MSUFT-107
COURSE: M.SC IN FOOD SCIENCE AND TECHNOLOGY (1ST SEMESTER)
DEPARTMENT: FOOD SCIENCE AND TECHNOLOGY

2.
ROLE OF FUNCTIONAL FOODS IN COVID-19 SITUATION
NOVEL CORONA VIRUS (N-COV) IS A LARGE FAMILY OF VIRUS, SARS-COV-2
FIRST IDENTIFIED IN HUMANS, ALSO CALLED SEVERE ACUTE RESPIRATORY
SYNDROM CORONA VIRUS 2.
FUNCTIONAL FOOD WAS FIRST INTRODUCED IN JAPAN ,1980, HAVE SPECIFIC
BIOACTIVE COMPOUND.

3.
OBJECTIVE OF THE TOPIC
In the time of pandemic 1st wave, we had no medicine in our hand, at that time we were started to consume some immune
boosting food which interfere with our immune function. Functional Foods like Ginger, Garlic, oats, yogurt, lemon which have
specific bioactive compound, that modulates the cytokine Strom.
Also, There is no evidence that if we consume the functional food in daily basis with adequate amount, then we will not affected by
SARS- COV-2, But obviously it can Reduce the severity of that deadly disease.

4.
SOCIAL ASPECT
• MODULATE CYTOKINE PRODUCTION
• ACT AS ANTI BACTERIAL & HAVE DETOX PROPERTIES
• ACT AS COUGH SUPPRESSANT
• ACT AS PROBIOTIC, PREBIOTIC AND SYMBIOTIOC
• IMPROVE LYMPHATIC SYSTEM & ACTIVATED T-CELL , B-CELL

5.
THANK YOU