766-6205-00L Nutrient Analysis in Foods
| Semester | Autumn Semester 2018 |
| Lecturers | M. B. Zimmermann, H. C. Winkler |
| Periodicity | yearly recurring course |
| Language of instruction | English |
| Comment | Number of participants limited to 15. Permission from lecturers required for all students. |
Courses
| Number | Title | Hours | Lecturers | |||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 766-6205-00 U | Nutrient Analysis in Foods
 Permission from lecturers required for all students.
Block course from 04.02. to 08.02.2019. The course starts at 8:15 h in the room LFV B42.1, followed by lab work starting from 9:15 h in the laboratory LFV, D floor. Oral presentations take place on 15.02.2019 in the afternoon.The detailed program will be announced separately. | 45s hrs |
| M. B. Zimmermann, H. C. Winkler |
Catalogue data
| Abstract | In 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. |
| Objective | Learning 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. |
| Content | The practical course nutrient analysis in foods includes the meal preparation (2 hours in December 2018, 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 notes | A script and lecture slides are handed out before the start of the course. |
| Prerequisites / Notice | Students will work in groups. Performance is assessed by a short test on course content, oral presentation of results and a short report. Attendance is compulsory for the lecture, the laboratory work and the oral presentation. |
Performance assessment
| Performance assessment information (valid until the course unit is held again) | |
Performance assessment as a semester course | |
| ECTS credits | 3 credits |
| Examiners | M. B. Zimmermann, H. C. Winkler |
| Type | graded semester performance |
| Language of examination | English |
| Repetition | Repetition only possible after re-enrolling for the course unit. |
| Additional information on mode of examination | Performance will be assessed by means of: 1. 30-min written examination on course content (on 08.02.2019; 08:15) 2. 15-min oral presentation of results in a seminar (on 15.02.2019, afternoon) 3. 5-page written report per group (deadline on 22.02.2019) |
Learning materials
| No public learning materials available. | |
| Only public learning materials are listed. |
Groups
| No information on groups available. |
Restrictions
| General |  : Special students and auditors need a special permission from the lecturersPermission from lecturers required for all students |
| Places | 15 at the most |
| Priority | Registration for the course unit is until 01.10.2018 only possible for the primary target group |
| Primary target group | MAS ETH in Nutrition and Health (766000) |
| Waiting list | until 24.11.2018 |
| End of registration period | Registration only possible until 29.11.2018 |
Offered in
| Programme | Section | Type | |
|---|---|---|---|
| Food Science Master | Optional Subjects | W |  |
| MAS in Nutrition and Health | Disciplinary Subjects | W+ | |