FCH-11306 Nutritional Aspects of Foods

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

Language of instruction:

EN

Mandatory knowledge:

ZSS06100 Laboratory Safety

Assumed knowledge on:

CBI-10806 Introduction to Cell Biology

Continuation courses:

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

Contents:

In this course the student will be acquainted with (possible) correlations between the prevention of major diseases and the consumption of specific components in the diet. The occurrence of these components in foods will be evaluated. In addition, the influence of processing and consumption on the function of these components will be discussed. Following the chemical structure and consumption of these nutrients/components a (tentative) correlation between the consumption and the prevention of diseases will be given. In the digital group work the students have to study the relation between health and food consumption for 3 separate cases.

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.

ProgrammePhaseSpecializationPeriod
Compulsory for: BFTFood TechnologyBSc4WD