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.

Builds on a foundation in Toxicology fundamentals to address situations and toxins relevant to Food Science, Nutrition, and Food Safety & Quality.

The goals of the course will be for the student to be aware of chemical toxicants relevant to food and to know aspects of basic science regarding identities and origins, human exposures, and modes of toxicity.

The lecture offers an introduction to the diverse biological, physical, and technical principles of food production. The basic concepts are presented using three case studies. A fourth block covers the practical work. Finally, a case study summarizes the interdisciplinary nature of food research.

Introduction to the analysis of pesticide residues in food, learning to assess cytotoxicity of a chemical in cells, monitoring the stability of DNA by UV spectrophotometry and synthesizing an antioxidant.Introduction to the topics cardiometabolic risk and glycemic response, including dietary assessment, anthropometric measurements and determination of relevant biomarkers.