FCH-11406 Nutritional Aspects of Foods, dissection free

This Study Handbook is published with reservation. It is not official yet.

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. AH Kersten
B de Rink
dr. GS Tjabringa
dr. ir. R Hartemink
prof. dr. ir. E Kampman
prof. dr. ir. IMCM Rietjens
prof. dr. HA Schols
Examiner(s)prof. dr. HA Schols
dr. ir. J Diederen

Language of instruction:

EN

Assumed knowledge on:

CBI-10806 Introduction to 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;
- evaluate available scientific literature and public information to form an independent objective opinion about the subject.

Activities:

The course consists of lectures, laboratory classes, (partially digital) problem oriented group work analyzing three cases, and an 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%);
- a grade for the three (digital) cases (= average of the three cases) (30%);
- 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:

All learning materials are provided through Brightspace.