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Nutritional Aspects of Food Composition and Processing (FS)
Last Updated: 2026-02-05 15:28:31
Abstract
Discussion of various food groups from a nutritional point of view and their changes due to processing
Objective
- To recognise the nutritional importance of the various food groups - To recognise critical actions during processing (incl. storage and kitchen treatments)
Content
Seminars are given to discuss the following aspects of the various food groups: - Important commodities and their composition - Important processing procedures, thereby induced changes in composition and nutritional consequences - Nutritonal signifiance of the food group within overall nutrition
Resources
Lecture Notes
Copies of the seminar documents (Presentation slides, summary tables, details about references used etc.) are handed out
Literature
Specific references to prepare the various seminar topics are provided
General Information
- Language
- German
- Levels
- MSC , NDS
- Frequency
- Yearly recurring
Examination
- Type
- ungraded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| seminar |
Nutritional aspects of food composition and processing (FS)
Der vorgängige Besuch der Lehrveranstaltung 752-2307-00L Nutritional Aspects of Food Composition and Processing (HS) ist Voraussetzung für die Teilnahme am Seminar
|
|
2 h weekly |