752-0180-00L  Principles in Food Science

SemesterAutumn Semester 2022
LecturersS. J. Sturla, M. Arnoldini, A. Delbrück, P. A. Fischer, E. Slack
Periodicityyearly recurring course
Language of instructionGerman


AbstractWhat is Food Science? The course will introduce students to the biological, physical and engineering basis of food and its role for society. It will center around 3 case examples in which students will be introduced to basic concepts integrating several key disciplines of food science. Each example will be comprised of significant active learning content and practice in scientific communication. T
Learning objective1. Gain an introductory knowledge of the multi‐disciplinary topics comprising Food Science.
2. Understand how the multiple disciplines of food science interrelate in an applied context via
guided learning of selected examples of foods and human health.
3. Be prepared to make informed decisions about future steps in the food science
education and career.
4. Be able to write a well-structured paragraph