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Nutricines: Food Components in Health and Nutrition
Last Updated: 2026-02-05 15:18:35
Abstract
The overall goal of the course is to give an overview on selected nutricines with practical relevance. Nutricines such as antioxidants, antimicrobial components, non-digestible oligosaccharides, peptides, enzymes, emulsifiers, flavors and colors are components of foods which exert a beneficial effect upon health rather than contribute directly to nutrition.
Objective
Students will - be able to critically evaluate the whole purpose of nutricines in animal nutrition. - understand the nature and mode of action of nutricines and their significance in disease avoidance and health maintenance. - be trained to comprehend the area of nutritional knowledge, environmental aspects, animal welfare, acceptance by the market and finally the idealistic and emotional acceptance by the consumers
Content
Topics: Introduction, Eubiosis, Antibiotics, DANMAP/AB-Resistance, Alternatives, Enzymes, Herbs, Hormones, Minerals, Trace Elements I&II, GMO and Nutricines in Organic Animal production.
Resources
Lecture Notes
Handouts are being individually distributed by the the lecturers (all handouts are available online)
Literature
Specific literature is being indicated individually by the lecturers.
General Information
- Language
- German
- Levels
- MSC
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture with exercise | Nutricines: Food Components in Health and Nutrition |
|
1 h weekly |