In this course, students will learn the basic skills required to find, analyze and evaluate the scientific evidence behind common health claims linking food, the intestinal microbiota and immune system function (e.g. Increased hygiene and allergic diseases).

Basic principles of the handling of microorganisms (MO) - Detection of MO in the environment - Morphology and diagnostics of MO - Morphology and physiology of fungi - Antimicrobial agents - Microbial genetics - Bacterial physiology and interactions - Microbial pest control

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.

What is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T

What is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T