Seminar Recent developments in food and nutritional sciences

Contents: Recent scientific results on food constituents, their physiological effects within various nutritional patterns, and their influence on the quality of raw material and final food products. Artisanal, organic, conventional and novel processing technologies for food – in particular, „Minimal Processing“ and „Low Input Processing“ – and their effect on food quality and safety as well as on process quality (environmental and social aspects, sustainability) Qualification targets: Successful students • know the influence of food constituents on processing methods and quality of foods • are able to evaluate various technologies for food processing, such as artisanal, organic, conventional, novel methods and their effects on food constituents • understand the physiological effects of functional food constituents • know how to make meaningful use of products and process technologies for human nutrition • are able to assess the impacts of new results in food and nutrition science • for the nutritional status of various target groups from different cultures and settings • for the development of new products and their marketing to private and institutional households in different cultures • for the structure of the agricultural and food industry • are able to search the recent scientific literature (original data) for relevant information • are able to work in groups to work out structured results, to evaluate and to present them FB 11 Ökologische Agrarwissenschaften Uni Kassel WiSe 2011/12 International Food Business and Consumer Studies Prof. Dr. Lücke Friedrich Karl