From 2 November 2020, the autumn semester 2020 will take place online. Exceptions: Courses that can only be carried out with on-site presence.
Please note the information provided by the lecturers via e-mail.

766-6205-00L  Nutrient Analysis in Foods

SemesterAutumn Semester 2016
LecturersM. B. Zimmermann, V. Galetti
Periodicityyearly recurring course
Language of instructionEnglish
CommentNumber of participants limited to 20.
Permission from lecturers required for all students.

AbstractIn this practical course different meals are prepared and then analysed in the laboratory. The analyses comprise energy, macronutrients, specific micronutrients as well as polyphenols and phytic acid. Based on these results, the nutritional value of each meal is critically evaluated and discussed.
ObjectiveLearning analytical methods to determine macro- and micronutrient content in foods. Critical evaluation of analytical results, critical comparison with values from food composition tables, and interpretation in relation to nutritional value of meals.
ContentThe practical course nutrient analysis in foods includes the meal preparation (2 hours in December 2016, date to be defined) and chemical analysis of five meals from 5 different types of diets (students will work in groups; one meal per group). The content of macronutrients, specific micronutrients and secondary plant components are analysed using common analytical methods. The analytical results are compared with calculated data from food composition databases by using the nutrition software EbisPro and critically evaluated. The nutritional values of the meals in relation to specific chronic diseases and iron bioavailability are discussed. The practical course is accompanied by a lecture on the basic principles of analytical chemistry.
Lecture notesA script and lecture slides are handed out before course start.
Prerequisites / NoticeStudents will work in groups.
Performance is assessed by a short test on course content, oral presentation or results and a short report.
Attendance in compulsory for the lecture, the laboratory work, and the oral presentation.