Food-Nutrition-Health

In a context where nutrition has become the focus of interest for an increasingly wide audience, the objective of this EU is to establish food consumption benchmarks using a scientific approach.

This course introduces students to the basics of food and nutrition by describing nutrients (proteins, carbohydrates, lipids, fiber, vitamins, and minerals), nutritional requirements, and different food groups. Certain food processes and technologies will also be covered. 

Knowledge:

- know the different macro- and micronutrients and their nutritional value

- know the different food groups and their nutritional value

- know food manufacturing processes

- know the basics of providing a balanced diet

Expertise:

- be able to define the nutritional value of any food

- know how to apply knowledge of biology to the specific case of nutrition

Interpersonal skills:

- develop a critical and scientific approach to nutrition

- be able to let go of food prejudices

basic knowledge of human physiology and biochemistry