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Nutritional Aspects of Food Composition and Processing
Last Updated: 2026-02-05 16:14:38
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, separation and emerging technologies) or new formulation strategies. New approaches for evaluating these changes (e.g. nutritional profiles) and how these are communicated to consumers are also discussed.
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
- Mode
- written 90 minutes
- Aids
- a personal synopsis (2 A4 pages), handwritten or printed is allowed
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Nutritional Aspects of Food Composition and Processing |
|
2 h weekly |