FCH-11406 Nutritional Aspects of Foods, dissection free

Course

Credits 6.00

Teaching methodContact hours
Lecture19
Tutorial12
Practical36
Group work3
Excursion (one day)5
Course coordinator(s)dr. ir. J Diederen
Lecturer(s)prof. dr. ir. E Kampman
prof. dr. ir. IMCM Rietjens
prof. dr. ir. AH Kersten
dr. ir. EM van Schothorst
dr. ir. R Hartemink
prof. dr. HA Schols
Examiner(s)dr. ir. J Diederen
dr. ir. MA Kabel

Language of instruction:

English

Assumed knowledge on:

CBI-10306 Cell Biology.

Continuation courses:

FCH-20806 Food Chemistry;
FCH-21806 Food Related Allergies and Intolerances.

Contents:

This course differs from FCH-11306 Nutritional Aspects of Foods: in this course in vitro systems during the laboratory classes are used as a replacement of the experiments involving use of laboratory animals. The experiments are designed in such a way that the same learning outcomes are obtained.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- name different epidemiological study designs and explain the possibilities and pitfalls of these study designs;
- explain how food and lifestyle affect current food related diseases and health issues;
- explain how digestion, absorption, and metabolism of food components in the human body takes place in relation to food related illnesses and health problems;
- name which aspects of toxic components in food are important in relation to health;
- explain how certain processing conditions can have an influence on amount, composition and bio-availability of nutrients in relation to health;
- apply the general analytical techniques to measure the main food components;
- analyze the available information to form an independent objective opinion about the subject.

Activities:

The course consists of lectures, laboratory classes followed by (digital) problem oriented group work and an additional excursion to a relevant food company.

Examination:

The final grade is based on:
- a written examination (multiple choice) based on the lectures and on the three cases (70%);
- three written assignments for the three (digital) cases (30% (= average of the three cases);
- to pass the course, both the exam grade and the assignment grade should be 5.00 or higher (combined average at least 5.50);
- during the lab classes presence and active participation is mandatory.

The partial grade (for the cases) is valid for 5 years.

Literature:

Course guide available in Brightspace. Handouts of lecture slides and cases are provided in Brightspace.