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Nutrient Analysis in Foods
Last Updated: 2026-02-05 16:02:11
Abstract
In this practical course, different meals are prepared and then analysed for nutritional content in the laboratory. The analyses comprise energy, macronutrients and specific micronutrients, as well as polyphenols and phytic acid. Based on these results, the nutritional value of each meal is critically evaluated and discussed.
Objective
The objectives of this practical course include learning about and experience with analytical methods to determine macro- and micronutrient content in foods, critical evaluation of analytical results, critical comparison with values from food composition tables, and interpretation in relation to nutritional value of meals.
Content
The practical course Nutrient Analysis in Foods includes meal preparation (a half day early December 2022; date to be defined) and chemical analysis of five meals from 5 different types of diets (students will work in groups; one meal per group). The content of macronutrients, specific micronutrients and secondary plant components (polyphenols and phytic acid) are analysed using common analytical methods. The analytical results are compared with calculated data from food composition databases using the nutrition software EbisPro and then critically evaluated. The nutritional values of the meals are discussed, as well as their relation to specific chronic diseases and iron bioavailability. Discussion is facilitated by an oral presentation with colloquium and a written report. The practical course is accompanied by lectures on the basic principles of analytical chemistry that will be made available via Moodle.
Resources
Lecture Notes
The cooking and laboratory methods will be described in a "script" which will be made available before the start of the course.All lectures will have full notes and a recording made available via Moodle.
General Information
- Language
- English
- Levels
- MSC , NDS
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Registration & Places
- Max Places
- 15
- Signup End
- 01.12.2022
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| exercise |
Nutrient Analysis in Foods
Permission from lecturers required for all students.
Block course from 30.01.2023 - 8.02.2023 in the Laboratory of Human Nutrition LFV D-floor laboratories.
Between 30.01.2023 - 8.02.2023, students will take lectures and a written test via Moodle, and gain practical experience in the laboratory.
Oral presentations of student results will take place on 17.02.2023 and a written report will be submitted by 24.02.2023. The detailed program will be announced separately.
This course also includes a half-day cooking preparation on a day early December 2022 (date to be confirmed).
All learning materials will be available for students on Moodle.
|
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45 h semesterly |