Study level
BAC +2
ECTS
3 credits
Component
Faculty of Science
Description
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.
Objectives
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
Necessary prerequisites
basic knowledge of human physiology and biochemistry