Diploma in Nutraceuticals, Supplements and Functional Foods

– Empowering Wellness, Pioneering Nutritional Solutions

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The Diploma in Nutraceuticals, Supplements, and Functional Foods is a specialized program designed to provide students with a comprehensive understanding of the rapidly growing field of nutraceuticals, dietary supplements, and functional foods. This diploma program equips students with the knowledge and skills required to navigate the intersection of nutrition, health, and industry trends. It offers a deep dive into the science, regulation, production, and marketing of these important products in the healthcare and food industries. Participants will understand the size of the global market for wellness, supplements and functional food products. They will also understand basic concepts of product formulation, ingredients sourcing, product development, branding, operations management as well as linear and networking marketing models that work in the wellness industry


    April/May 2024 Stream
    3 Months
    Diploma in Nutraceuticals, Supplements and Functional Foods
    Online with simulated practical sessions
  • FEES
    NGN 250,000


Module 1 - Introduction to Nutraceuticals and Functional Foods

  1. Overview of Nutraceuticals, Supplements, and Functional Foods: Understanding the basics of nutraceuticals, supplements, and functional foods.
  2. Historical Perspective and Evolution of the Industry: Exploring the historical context and evolution of the nutraceuticals and functional foods industry.
  3. Classification and Types of Nutraceuticals and Functional Foods: Categorizing and understanding the various types of nutraceuticals and functional foods available in the market.
  4. Health Benefits and Role in Preventive Healthcare: Studying the health benefits of nutraceuticals and functional foods and their role in preventive healthcare.

Module 2 - Foundations of Nutrition Science

  1. Macronutrients and Micronutrients: Understanding the essential components of nutrition, including macronutrients (carbohydrates, proteins, and fats) and micronutrients (vitamins and minerals).
  2. Dietary Guidelines and Recommended Daily Allowances: Exploring established dietary recommendations and the recommended daily intake levels for various nutrients.
  3. Nutrient Metabolism and Absorption: Studying how nutrients are metabolized and absorbed in the body to support various physiological functions.
  4. Nutritional Deficiencies and Their Consequences: Examining the consequences of deficiencies in essential nutrients and their impact on overall health and well-being.

Module 3 - Bioactive Compounds and Phytonutrients

  1. Understanding Bioactive Compounds: Exploring the nature and properties of bioactive compounds found in various foods.
  2. Phytochemicals, Antioxidants, and Their Health Effects: Studying phytochemicals, antioxidants, and their effects on health and well-being.
  3. Role of Bioactive Compounds in Disease Prevention: Investigating how bioactive compounds contribute to the prevention of various diseases and health conditions.
  4. Food Sources of Bioactive Compounds: Identifying the different food sources rich in bioactive compounds.

Module 4 - Nutritional Assessment and Dietary Analysis

  1. Methods for Assessing Nutritional Status: Exploring various methods used to assess an individual’s nutritional status, including physical examinations and laboratory tests.
  2. Dietary Intake Analysis and Assessment Tools: Studying tools and techniques for analyzing dietary intake, including food diaries, surveys, and software applications.
  3. Nutritional Counseling and Dietary Recommendations: Understanding the process of nutritional counseling and the development of personalized dietary recommendations for individuals.
  4. Case Studies in Nutritional Assessment: Analyzing real-life case studies to understand practical applications of nutritional assessment methods and dietary analysis.

Module 5 - Nutraceuticals - Formulation and Production

  1. Vitamins and Minerals as Nutraceuticals: Exploring the use of vitamins and minerals as nutraceuticals for health benefits.
  2. Herbal Supplements and Botanical Extracts: Studying herbal supplements and extracts derived from botanical sources used in nutraceutical products.
  3. Amino Acids, Enzymes, and Probiotics: Understanding the role of amino acids, enzymes, and probiotics in nutraceutical formulations and their impact on health.
  4. Nutraceuticals for Specific Health Conditions: Examining nutraceutical products designed to address specific health conditions and their formulations.
  5. Nutraceutical Product Formulation: Learning the process of formulating nutraceutical products, including selecting ingredients and determining their proportions.
  6. Ingredient Sourcing and Selection: Understanding the sourcing and selection of high-quality ingredients for nutraceutical formulations.
  7. Nutraceutical Production Techniques: Exploring various production techniques used in the manufacturing of nutraceutical products.
  8. Quality Assurance in Nutraceutical Manufacturing: Studying quality assurance measures and standards implemented in nutraceutical manufacturing processes.

Module 6 - Supplements - Formulation and Production

  1. Formulation of Dietary Supplements: Understanding the process of formulating dietary supplements, including selecting appropriate ingredients and determining their proportions.
  2. Sourcing High-Quality Supplement Ingredients: Exploring the sourcing and selection of high-quality ingredients for dietary supplements to ensure their effectiveness.
  3. Manufacturing Processes for Supplements: Studying the various manufacturing processes and techniques used in the production of dietary supplements.
  4. Ensuring Product Consistency and Quality: Implementing measures to ensure consistency and quality in the manufacturing of dietary supplements, meeting industry standards and regulations.

Module 7 -Functional Foods: Formulation and Production

  1. Formulation of Functional Food Products: Understanding the process of formulating functional food products, including selecting appropriate ingredients and determining their proportions.
  2. Ingredient Selection and Sourcing: Exploring the sourcing and selection of high-quality ingredients for functional foods to ensure their effectiveness and health benefits.
  3. Food Processing Techniques for Functional Foods: Studying the various food processing techniques and technologies used in the production of functional foods, enhancing their nutritional content.
  4. Quality Control and Assurance in Food Production: Implementing rigorous quality control measures to maintain consistency and quality in the production of functional foods, meeting industry standards and regulations.
  5. Ensuring Product Safety and Efficacy: Ensuring the safety and efficacy of functional food products through testing, research, and adherence to safety regulations, providing consumers with reliable and beneficial products.

Module 8 - Wellness Products - Packaging and Distribution

  1. Packaging Considerations for Wellness Products: Exploring the factors to consider when designing packaging for wellness products, including safety, durability, and aesthetic appeal.
  2. Labeling Regulations and Requirements: Understanding the regulations and requirements related to labeling wellness products, including nutritional information, health claims, and legal compliance.
  3. Supply Chain Management for Wellness Products: Managing the supply chain for wellness products, including procurement, production, and distribution, ensuring efficiency and timely delivery.
  4. Distribution Channels, Logistics, and Cold Chain Management: Exploring different distribution channels, logistics strategies, and cold chain management techniques to maintain product quality and integrity during transportation.
  5. Inventory Management and Shelf-Life Considerations: Implementing effective inventory management practices and considering shelf-life factors to minimize wastage and ensure products remain fresh and effective.
  6. Shelf-Life Extension and Preservation Techniques: Studying techniques to extend the shelf life of wellness products, including preservation methods, packaging innovations, and storage conditions.

Module 9 - Global Market Development

  1. Overview of Global Markets for Nutraceuticals, Supplements, and Functional Foods: Providing insights into the worldwide markets for nutraceuticals, supplements, and functional foods, including market size, key players, and regional variations.
  2. Market Trends and Consumer Preferences Worldwide: Analyzing current market trends and consumer preferences on a global scale, considering factors like health consciousness, taste preferences, and cultural differences.
  3. International Trade Regulations and Market Entry Strategies: Exploring the regulations related to international trade and outlining effective strategies for entering new markets, including regulatory compliance and market research.
  4. Market Segmentation and Targeting for Global Expansion: Discussing techniques for market segmentation and identifying target audiences for expanding products globally, tailoring marketing strategies to diverse consumer segments.

Module 10 - Multilevel and Conventional Marketing

  1. Multilevel Marketing Strategies for Nutraceuticals and Supplements: Exploring multilevel marketing techniques specifically tailored for promoting nutraceuticals and supplements, including network building and compensation plans.
  2. Traditional Marketing Approaches for Functional Foods: Studying conventional marketing strategies used for functional foods, considering factors like branding, advertising, and market positioning.
  3. Online and Offline Marketing Techniques: Analyzing both online and offline marketing methods, encompassing digital marketing, social media promotions, as well as traditional print and television advertising.
  4. Building and Managing Distributor Networks: Understanding the process of building and effectively managing distributor networks, including recruitment, training, and support mechanisms.

Module 11 - Success Stories of Global Entrepreneurs and Brands

  1. Case Studies of Successful Entrepreneurs and Brands in the Industry: Examining specific cases of entrepreneurs and brands that have achieved global success in the nutraceuticals, supplements, and functional foods industry.
  2. Analysis of Their Marketing and Business Strategies: Analyzing the marketing and business strategies employed by these successful entrepreneurs and brands, including their approaches to product development, branding, and market penetration.
  3. Lessons Learned from Global Success Stories: Extracting valuable lessons and insights from these global success stories, identifying key factors that contributed to their achievements and the strategies that led to their prominence in the market.

Module 12 - Startup Management in Nutraceutical Industry

  1. Starting and Managing a Nutraceutical or Functional Food Startup: Exploring the steps involved in initiating and effectively managing a startup within the nutraceutical or functional food industry, including product development and market entry strategies.
  2. Business Plan Development and Funding Options: Creating a comprehensive business plan for the startup, outlining the mission, vision, financial projections, and potential market opportunities. Exploring various funding options, including venture capital, angel investors, and crowdfunding.
  3. Legal and Regulatory Considerations for Startups: Understanding the legal and regulatory requirements specific to the nutraceutical industry, including product labeling, quality standards, and compliance with health regulations.
  4. Scaling and Growth Strategies for New Ventures: Developing effective strategies to scale and grow the startup, exploring avenues for expanding the product line, entering new markets, and increasing market share.


  1. Foundations of Nutrition Science: Understanding the fundamentals of human nutrition and the role of macronutrients, micronutrients, and bioactive compounds in health and well-being.
  2. Nutraceuticals and Dietary Supplements: In-depth exploration of nutraceuticals and dietary supplements, including vitamins, minerals, herbs, and other bioactive compounds. Participants will learn about their sources, mechanisms of action, and therapeutic applications.
  3. Functional Foods and Health Promotion: Participants will study the concept of functional foods and their impact on health and disease prevention. They will analyze the formulation, production, and marketing of functional foods for various health purposes.
  4. Product Development and Formulation: Participants will explore the process of developing nutraceutical and functional food products. They will learn about formulation techniques, ingredient selection, and product optimization.
  5. Nutritional Assessment and Evaluation: Participants will learn how to assess and evaluate the nutritional needs of individuals and populations. They will understand the role of nutraceuticals and supplements in addressing specific nutritional deficiencies and health conditions.
  6. Research and Evidence-Based Practice: Participants will develop critical research skills to evaluate the efficacy and safety of nutraceuticals and supplements. They will learn how to apply evidence-based practices in healthcare and industry.
  7. Capstone Project: Participants will complete a capstone project that allows them to apply their knowledge and skills to real-world product development in the field of nutraceuticals, supplements, or functional foods.


The program will be delivered through a combination of class lectures (in-class with option for virtual attendance), Group project activities, Case study analysis, Farm Practical Sessions, Industry Visits and Capstone Projects.

Faculty members are experienced professionals with extensive years of practice experience working within


Upon completion of the program, graduates can start their own enterprise producing nutraceuticals, supplements and functional foods on small, medium and commercial scale. Graduates can also work as product managers, business executives, research and development executives e.t.c in the wellness industry.

Final Award

Upon completion of the course, participants will earn a Diploma in Nutraceuticals, Supplements and Functional Foods from the Nigerian College of Agribusiness. At convocation, graduating students will receive their Diploma parchment as well as their Transcript of academic records.

Tuition Fee

NGN 250,000

Course Start Date

April/May 2024 Stream

Application Process

  1. Complete the Application for Admission Form for the course
  2. Application form fee is N5,000 payable into Zenith Bank, Account Name: Nigerian College of Agribusiness, Account Number: 1228461510
  3. Attach receipt of Application fee with your highest academic credential and submit to: admissions@ncaedu.ng
  4. Upon successful evaluation of your application, you will receive your Admission Letter indicating acceptance into the program. The Letter will also contain details of enrollment into the Course.

Click on the link below to fill the application form for this course

Further Enquiries

Do you need any further assistance regarding this program, send an email to: training@ncaedu.ng or chat with a program executive on WhatsApp via: 09023789104 (Nigeria)

 Ready to Begin your application process? Click on “Apply Now” to access the application form.


Established in 2022 and approved by the National Board for Technical Education (NBTE), the College provides high-quality specialized education that strives to improve the productivity, performance and continuous development of professionals in Nigeria. The College has the Centre for Environment and Climate Innovation, Centre for Agribusiness Enterprise, Centre for Centre for Nutrition and Wellness, Centre for Development Leadership, Centre for Farm Management and Centre for Food Business Innovation. Through these centers, the college delivers need-based professional education to diverse professionals across the country and beyond. In 2023, the Nigerian College of Agribusiness was admitted into E4Impact Alliance, a network of leading business schools in Africa helping startups in Africa to scale up and attain their full potentials. Other members of E4Impact Alliance include University of Professional Studies Accra, University of Makeni Sierra-Leone and Uganda Martyrs University Kampala.