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Nutritional Aspects of Food Composition and Processing (HS)
Last Updated: 2026-02-05 15:13:12
Abstract
Discussion of individual food components and relevant processing methods from a nutritional point of view
Objective
To recognise and to evaluate interrelations between food products, processing and nutritional aspects
Content
- Food components and their nutritional relevance - Influence of processing (incl. storage and kitchen treatments) on food quality in general - Influence of processing (incl. storage and kitchen treatments) on individual nutrients - Critical nutrients
Resources
Lecture Notes
Copies of presentation slides are handed out
Literature
A list will be handed out at the beginning of the course
General Information
- Language
- German
- Levels
- MSC , NDS
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Nutritional Aspects of Food Composition and Processing (HS) |
|
2 h weekly |