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.

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.

The course presents nutrition and health issues with a special focus on developing countries. We look at micronutrient deficiencies, including their prevalence and assessment, and addressing these using food fortification. We also cover other aspects important to nutrition and health outcomes, such as WASH, food security, emergencies, infectious diseases, climate change, SDGs and more.

This first module of the CAS Nutrition in Medicine will provide an overview of the most important concepts of nutrition. The introduction to nutrition specific physiology, will be followed by a more detailed overview of the macro- and micronutrients as well as their importance to health and disease.

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.

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.

The lecture covers different methodologies applied in the field of nutrition research including dietary assessment, body composition, biomarkers, techniques to assess minerals and trace elements, epigenetics/nutrigenomics, animal studies, study designs, and ethical issues related to nutrition 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.

Die Grundlagen des Welternährungssystem werden anhand von Fallbeispielen aus der Forschung entlang der Wertschöpfungskette vermittelt.In einem begleitenden Lernelement können die Studierenden nicht nur selbst gewählte Themen des Welternährungssystems vertiefen, sondern lernen auch Methoden der Künstlichen Intelligenz – wie etwa ChatGPT oder vergleichbare Modelle – kennen und anwenden.