766-6205-00L Nutrient Analysis in Foods

Semester	Herbstsemester 2017
Dozierende	M. B. Zimmermann, H. C. Winkler
Periodizität	jährlich wiederkehrende Veranstaltung
Lehrsprache	Englisch
Kommentar	Number of participants limited to 15. Permission from lecturers required for all students.

Lehrveranstaltungen

Nummer

Titel

Umfang

Dozierende

766-6205-00 U

Nutrient Analysis in Foods

Bewilligung der Dozierenden für alle Studierenden notwendig.
Block course from January 29 to February 2, 2018. The course starts at 8:15 h in the room LFW C4, followed by lab work starting from 9:15 h in the laboratory LFV, D floor. Oral presentations take place on Feb 13, 2018 in the afternoon.The detailed program will be announced separately.

45s Std.

29.01. - 02.02.	08:15-09:00	LFW C 4 »
13.02.	15:15-18:00	LFW C 4 »

M. B. Zimmermann, H. C. Winkler

Katalogdaten

Kurzbeschreibung	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.
Lernziel	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.
Inhalt	The practical course nutrient analysis in foods includes the meal preparation (2 hours in December 2017, 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.
Skript	A script and lecture slides are handed out before course start.
Voraussetzungen / Besonderes	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.

Leistungskontrolle

Information zur Leistungskontrolle (gültig bis die Lerneinheit neu gelesen wird)
Leistungskontrolle als Semesterkurs
ECTS Kreditpunkte	3 KP
Prüfende	M. B. Zimmermann, H. C. Winkler
Form	benotete Semesterleistung
Prüfungssprache	Englisch
Repetition	Repetition nur nach erneuter Belegung der Lerneinheit möglich.
Zusatzinformation zum Prüfungsmodus	Performance will be assessed by means of: 1. 30-min written examination on course content (on Feb 2, 2018 at 8:15 h) 2. 15-min oral presentation of results in a seminar (on Feb 13, 2018 at 15:15 h, one per group) 3. 5-page written report (deadline on Feb 20, 2018, at 23:59 h)

Lernmaterialien

Keine öffentlichen Lernmaterialien verfügbar.
Es werden nur die öffentlichen Lernmaterialien aufgeführt.

Gruppen

Keine Informationen zu Gruppen vorhanden.

Einschränkungen

Allgemein	: Für Fachstudierende und Hörer/-innen ist eine Spezialbewilligung der Dozierenden notwendig Bewilligung der Dozierenden für alle Studierenden notwendig
Plätze	Maximal 15
Vorrang	Die Belegung der Lerneinheit ist bis 02.10.2017 nur durch die primäre Zielgruppe möglich
Primäre Zielgruppe	MAS ETH in Nutrition and Health (766000)
Warteliste	Bis 25.11.2017
Belegungsende	Belegung nur bis 30.11.2017 möglich

Angeboten in

Studiengang	Bereich	Typ
Lebensmittelwissenschaft Master	Optionale Fächer	W
MAS in Ernährung und Gesundheit	Disziplinäre Fächer	W+