Janice Marie Sych: Katalogdaten im Herbstsemester 2024 |
| Name | Frau Dr. Janice Marie Sych |
| Adresse | ZHAW Einsiedlerstrasse 31 Life Science u Facility Management 8820 Wädenswil SWITZERLAND |
| Telefon | 058 934 50 00 |
| janicemarie.sych@hest.ethz.ch | |
| Departement | Gesundheitswissenschaften und Technologie |
| Beziehung | Dozentin |
| Nummer | Titel | ECTS | Umfang | Dozierende | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 752-2307-00L | Nutritional Aspects of Food Composition and Processing  | 3 KP | 2V | B. E. Baumer, J. M. Sych | |||||||||||||||||
| Kurzbeschreibung | Lecture type course with an interdisciplinary approach for the evaluation of nutritional aspects of changes in food composition due to processing. | ||||||||||||||||||||
| Lernziel | Students should be able to - describe and compare the major concepts /criteria used for the evaluation of the nutritional quality of food - apply these criteria when assessing the effects of selected processing technologies on nutritional quality. - evaluate recent formulation strategies aimed to achieve additional physiological benefits for targeted population groups (i.e. functional foods). | ||||||||||||||||||||
| Inhalt | The course gives inputs on compositional changes in food due to processing (with focus on thermal/chilling, enzymatic, chemical, separation and emerging technologies) or new formulation strategies. New approaches for evaluating these changes (e.g. nutritional profiles) and how these are communicated to consumers are also discussed. | ||||||||||||||||||||
| Skript | There is no script. Powerpoint presentations and relevant scientific articles will be available on-line for students. A selection of recommended readings will be given at the beginning of the course. | ||||||||||||||||||||
| Voraussetzungen / Besonderes | The course is open to Master and MAS students in food and science and nutrition or related. Basic knowledge of food chemistry and nutrition is expected, as well as an understanding of food processing. | ||||||||||||||||||||
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