Studierende bearbeiten in Projektteams Fragestellungen von Praxispartner:innen aus dem Agro-Food Bereich. Sie entwickeln wissenschaftlich fundierte, praxistaugliche Lösungsvorschläge und wenden dabei ihre im Studium sowie im Rahmen der Lehrveranstaltung erworbenen fachspezifischen, methodenspezifischen, sozialen und persönlichen Kompetenzen an.

Ruminants: focus on feed planning. Feed samples are analyzed, evaluated and feed plans are drawn up on this basis. Recommendations for the feeding management of various farms are made with the inclusion of milk test data.Non-ruminants: Focus on the basics of the energy and nutrient requirements of pigs and poultry.

Aim of this course is to use descriptive examples in order to show some decisive influencing factors and illustrate their complex interactions throughout the agri-food chain from plants as food or feed crops via farm animals, transforming, concentrating or excluding nutrients, and technological food processing steps to final human nutrition.

The overall goal of the course is to give an overview of different practical methods on non-forage food technology.

This forum is a platform for the critical reflection of relevant topics of livestock in the frame of the world food system comprising issues from basic knowledge to acceptance in society. The exchange is operated by scientific writing, presentation and critical analysis in discussions

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This course introduces basic concepts of micro- and macronutrient nutrition. Micronutrients studied include fat-soluble and water-soluble vitamins, minerals and trace elements. Macronutrients include proteins, fat and carbohydrates. Special attention is given to nutrient digestion, bioavailability, metabolism and excretion with some focus on energy metabolism.

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The overall goal of the course is to give an overview on selected nutricines with practical relevance. Nutricines such as antioxidants, antimicrobial components, non-digestible oligosaccharides, peptides, enzymes, emulsifiers, flavors and colors are components of foods which exert a beneficial effect upon health rather than contribute directly to nutrition.

The focus of this course is the nutrition physiological aspects of the nutrients relevant for man and animal (biochemistry, digstion, metabolism, nutirent requirements). Energy yielding nutrients (carbohydrates, lipds and proteins) are explained in detail. Additionally, the role of the minerals, vitamins and water is treated. Ernährungsphysiologisch relevante Aspekte des Chemismus der Hauptnährsto

The aim of this course is to provide in-depth knowledge of the organisation of pig breeding, applied breeding value assessment and nutrition. Students understand the interrelationships and their effects on product quality and the economic efficiency of pig production.

The overall goal of the course is to provide the essential scientific knowledge of pig animal health and behaviour and of the implications for husbandry and animal welfare.