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752-2307-00L 3 Credits MSC , NDS D-USYS , D-HEST
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Nutritional Aspects of Food Composition and Processing

Lecturers & Examiners: Beatrice Elena Baumer, Dr. Janice Marie Sych
VVZ CR n/a

Last Updated: 2026-02-05 15:34:28

Abstract

Lecture type course with an interdisciplinary approach for the evaluation of nutritional aspects of changes in food composition due to processing.

Objective

Students should be able to - describe and compare the major concepts /criteria used for the evaluation of the nutritional quality of food - apply these criteria when assessing the effects of selected processing technologies on nutritional quality. - evaluate recent formulation strategies aimed to achieve additional physiological benefits for targeted population groups (i.e. functional foods).

Content

The course gives inputs on compositional changes in food due to processing (with focus on thermal/chilling, enzymatic, chemical, emerging technologies) or new formulation strategies. Possible evaluation methods for these changes (e.g. nutritional profile) will be addressed.

Resources

Lecture Notes

There is no script. Powerpoint presentations and relevant scientific articles will be available on-line for students. A selection of recommended readings will be given at the beginning of the course.

Learning Materials (Links)

General Information

Language
English
Levels
MSC , NDS
Frequency
Yearly recurring

Examination

Type
end-of-semester examination
written closed-book exam (max 2 A4 pages personal synopsis allowed)

Course Components

Type Title Time & Place Hours
lecture Nutritional Aspects of Food Composition and Processing
The lecturers will communicate the exact lesson times of ONLINE courses.
  • Wed 08:00-10:00 (ON LI NE)
2 h weekly

Offered In