Overview of individual courses
Raw material quality and food technology I (5 ECTS 1st quarter)
The course elucidates the quality-related physical and chemical changes that occur when foods are processed and methods of characterising quality. These characteristics may be sensory, physical and chemical.
General molecular nutrition (5 ECTS 1st quarter)
The course gives students a basic introduction to human nutrition with emphasis on the underlying molecular mechanisms and aspects.
Bioactive food components and functional foods (10 ECTS 1st and 2nd quarter)
The course gives students a detailed introduction to bioactive components in food. This includes their method of operation at the molecular level and potential applications in functional foods with potential health-promoting qualities.
Raw material quality and food technology II (10 ECTS 1st and 2nd quarter)
The course aims to elucidate the genetic and production factors in primary production that have an effect on the quality of the raw material and its suitability for further processing.
Advanced molecular nutrition (10 ECTS 2nd and 3rd quarter)
It is the aim of the course to give the student a detailed introduction to the effect of food on human health at the molecular level. This includes the effect of food on development of e.g. lifestyle diseases such as cardiovascular diseases and cancer.
Enzymes in food production (5 ECTS 3rd quarter)
The course gives students knowledge of enzyme-driven catalytic processes of signficance for food production, including naturally occurring enzymes in the raw material and enzymes that are used during processing.
Food and nutrition in economy and society (5 ECTS 4th quarter)
The course gives the student knowledge of the economic relations in food production, including the interaction between consumers, producers, retail and authorities.
Structure and functionality (5 ECTS 4th quarter)
The course examines the relations between the structure and functional characteristics of food products, including the function of the various molecules as structure-building agents in foods.
Special nutrition (5 ECTS 4th quarter)
The course gives students an introduction to the specific nutritional requirements and issues related to e.g. age, state of health and physical activity.
Last updated: Wednesday 05 March 2008 -
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