Sustainable Food Management

Food Science and Nutrition

Integrated course, 3.00 ECTS


Course content

The lecture will cover the fundamentals of a balanced, healthy diet. The essential nutrient groups - proteins, fats and carbohydrates - will be discussed, as well as the most important foods which contain respective micronutrients and their role in nutrition. At the same time the lecture will address the correct and sustainable handling of natural resources of the studied nutrient groups, as well as critical aspects of nutritional physiology, of food production and processing.

Learning outcomes

This lecture will cover four dimensions of a sustainable diet: health, sociological, ecological and economical aspects of nutrition (Leitzmann, Koerber and Männle, 2011). Health aspects will be mentioned because they will be covered in more detail in the course General Aspects of Nutrition. Students should acquire grounding in the reciprocal effects between nutrition, health, the society, the economy and the environment. The should understand the aspects of these reciprocal effects in a global context and develop solution-oriented thinking.

Recommended or required reading and other learning resources / tools

Literature will be announced at the beginning of the course.

Mode of delivery

Integrated course

Prerequisites and co-requisites


Assessment methods and criteria

Module exam