Dietetics and Nutrition

Food Science

Lecture, 3.50 ECTS

 

Course content

The students
- are familiar with foods rich in protein, fat and carbohydrates, vitamins and minerals and stimulant foods
- are able to describe and assign foods to these groups
- know and can describe basic processes of food production
- know and can describe industrial and non-industrial food processing methods
- know and can describe practical kitchen and dietetic uses of foods
- are able to identify the physiological effects and ingredients of foods and critically examine and evaluate them for dietetic practice
- are able to analyse and critically examine the ingredients and additives of foods based on a market analysis and derive recommendations for dietetic practice

Learning outcomes

In this module students acquire basic and advanced knowledge of food science and food law. They learn how to assess and examine individual foods and their use in prevention and dietetics from various perspectives – from food production, processing and hygiene through to effects in terms of nutritional physiology and legal aspects. The knowledge obtained provides the basis for practical work with both healthy and sick people in the social and individual context.

The students
- know different food groups and can describe and assign foods to these groups
- are familiar with production processes, processing methods, kitchen and dietetic use of foods and can describe them
- are able to identify the physiological effects and ingredients of foods and critically evaluate and assess them for dietetic practice
- are able to use tools like market analysis to analyse and critically examine foods in terms of their ingredients and additives taking into account the latest developments and to derive recommendations for their professional field of activity
- are able to solve current legal questions related to the profession based on food law
- are able to identify and derive applications of food law for their professional field of activity

Recommended or required reading and other learning resources / tools

Books, journals and relevant current primary literature will be announced by the lecturers at the start of the course or are included in the relevant syllabus.

Mode of delivery

VO

Prerequisites and co-requisites

None

Assessment methods and criteria

Written/oral