Food-Nutrition-Health

In a context where nutrition has become the focus of interest for an increasingly broad public, the aim of this EU course is to establish food consumption benchmarks using a scientific approach.

This course covers the basics of food and nutrition, describing nutrients (proteins, carbohydrates, lipids, fibers, vitamins and minerals), nutritional requirements and the different food groups. A number of food processes and technologies are also covered. 

Knowledge :

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

- know the different food groups and their nutritional value

- knowledge of food manufacturing processes

- know the basics for proposing a balanced diet

Know-how :

- be able to define the nutritional value of any foodstuff

- be able to apply biological knowledge to the specific case of nutrition

People skills :

- develop a critical and scientific approach to nutrition

- be able to let go of food prejudices

basic knowledge of human physiology and biochemistry