FCH-11406 Nutritional Aspects of Foods, dissection free


Studiepunten 6.00

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:


Assumed knowledge on:

CBI-10306 Cell Biology.

Continuation courses:

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


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.


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


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.


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