Sustainable Food Management

Special Topics in Nutrition and Health

Integrated course, 5.00 ECTS


Course content

• Fundamentals of dietetics: food intolerance, allergies, celiac disease...)
• Diets of specific groups (pregnant women, children, the elderly)
• Special diets (vegetarians, vegans…)
• Performance-enhancing substances
• Non-staple and luxury foods in nutrition
• Nutrition physiology
• Ecological aspects:
Nutrition and environment protection (organic farming, use of resources, food production and -transport...)
• Socio-ethical aspects of a sustainable diet: Fair Trade, world food supply: safeguarding the food supply with regard to a growing global population (plant vs. animal food, distribution of resources, refinement losses, responsibility and possibilities of industrialized countries...)
• Economic aspects: food prices, discarding of intact food...

Learning outcomes

Through elective modules three possible paths of competency development are offered: Specialization in direction of the chosen focus or in a field not covered in detail in the regular curriculum; free choice of a course module from other degree programmes within and outside of the university. This way the overall personal competence profile is sharpened according to the planned field of occupation.

Recommended or required reading and other learning resources / tools

Heiss, R.; Eichner, K.; Haltbarmachen von Lebensmitteln, Springer Verlag
Kotabe, Masaaki / Helsen, Kristiaan: Global Marketing Management, 5. edition,, John Wiley & Sons, New York et. al. 2010

Mode of delivery

Integrated course

Prerequisites and co-requisites

From the modules Food Sales and Marketing, Process Engineering

Assessment methods and criteria

Module exam