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Nutritional Aspects of Food Composition and Processing
Last Updated: 2026-06-01 11:30:27
Abstract
Lecture on methods to evaluate nutritional quality of food, focusing on effects of processing and formulation strategies, including functional foods. Covers thermal, chilling, enzymatic, chemical, separation, and emerging technologies. Elective exercises and readings support deeper understanding.
Objective
After completing the course, students will be able to: Describe and compare the major concepts and criteria for evaluating the nutritional quality of food, highlighting their scientific basis and practical relevance. Apply established evaluation criteria to assess the impact of selected processing technologies on the nutritional quality of food, using appropriate analytical reasoning and evidence. Critically evaluate recent formulation strategies designed to deliver additional physiological benefits for targeted population groups (e.g. functional foods), considering both scientific validity and potential societal impact.
Content
This course examines the principles and methods used to assess the nutritional quality of food, providing the foundation for describing and comparing major evaluation concepts and criteria. Students analyse how compositional changes occur during processing, with emphasis on thermal and chilling treatments, enzymatic and chemical modifications, separation processes, and emerging technologies. These topics are directly linked to applying nutritional quality criteria in evaluating the effects of different processing technologies. The course further explores recent formulation strategies designed to deliver additional physiological benefits for targeted population groups (e.g. functional foods). Students critically review the scientific evidence, potential health impacts, and societal implications of these strategies. Modern approaches for measuring and profiling nutritional changes are introduced and discussed. Selected aspects of how these evaluations are communicated to consumers are also addressed, with a focus on the accuracy and relevance of information.
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 |