FCH-11406 Nutritional Aspects of Foods, dissection free

Vak

Studiepunten 6.00

OnderwijstypeContacturen
One day excursion4
Lectures19
Practical intensively supervised36
Problem-based learning7
Course coordinator(s)dr. ir. MA Kabel
Lecturer(s)prof. dr. ir. H Gruppen
prof. dr. ir. IMCM Rietjens
dr. ir. MF Engberink
dr. ir. EM van Schothorst
dr. MV Boekschoten
Examiner(s)prof. dr. ir. H Gruppen
dr. ir. MA Kabel

Language of instruction:

Dutch

Assumed knowledge on:

CBI-10306 Cell biology I

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:

Same as FCH-11306.

Activities:

Same as FCH-11306, with exception that in these laboratory classes in vitro systems are used, rather than laboratory animals.

Examination:

Same as FCH-11306.

Literature:

Same as FCH-11306.