| Course Code : | 2026FBDBMW | | Study domain: | Environmental Science | | Semester: | Semester: 1st semester
| | Contact hours: | 45 | | Credits: | 6 | | Study load (hours): | 168 | | Contract restrictions: | Exam contract not possible
| | Language of instruction : | Dutch
| | Exam period: | exam in the 1st semester
| | Tutor(s) | Douwina Bosscher
Nina Hermans
Harry Robberecht
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1. Prerequisites
At the start of this course the student should have acquired the following competences:
Specific prerequisites for this course:
Bachelor Biomedical sciences and knowledge of the English language.
2. Learning outcomes
The student has knowledge about the energy and
nutrient content
of foods (proteins, carbohydrates, lipids, dietary fibers, vitamins and minerals) and acknowledges the composition of a well balanced daily food. He is aware of the existence and the application of the dietary recommended intakes for energy and macro- and micronutrients and knows how such values have been calculated.
The beneficial aspects ‘functional foods’ on health and well-being are well known to the student. The physiological and metabolic effects of various functional food compounds (e.g. ‘bioactives’ like
ω
3/
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6 poly-unsaturated fatty acids, pro- en prebiotics, polyphenols, plant sterols- and stanols) will be explained and their role in the context of a balanced and healthy food pattern will be discussed. The European legislation on health claims will be included in this view as well.
The student is aware of the importance of a safe food supply and the working conditions/control systems along the whole food chain to ensure such food safety. He/she knows about ‘xenobiotics’ in the food, e.g. additives that are added for a particular purpose and contaminants which are present by accident either from physical, chemical or biological origins. The students is aware of their risks, applications and their effects on health and disease.
Genetically modified foods will be explained. The student will have knowledge about the different ‘transvectionsystems’ (physical, biological) and the objectives of such manipulations. He/she will be able to make a difference between ‘transgenic’ plants of first or second generation. He/she will be asked to be able to provide examples of such ‘xeno-organisms’. Techniques to identify genetically modified foods will also be part of the student’s knowledge.
3. Course contents
Basic food science & nutrition:
- Dietary recommended allowances of energy, macro-, micronutrients and dietary fibers;
- Energy
aspects
of foods;
- Nutrients: macro- (proteins, carbohydrates and lipids), micronutrients (vitamins and minerals) and dietary fibers; their interactions (e.g. bioavailability) and health effects (e.g. deficiencies, vegetarians).
Functional foods:
- Definition, criteria and health aspects;
- Functional (‘bio-active’) compounds: e.g.
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-3/
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-6 polyunsaturated fatty acids, isolated dietary fibre factions, probiotics, prebiotics, polyphenols, isoflavones, plant sterols and their health effects and risks;
- Health claim regulations.
Food safety:
- Food deterioration
4. Teaching method
Class contact teaching: Lectures
Personal work: ExercisesAssignments:Individually
5. Assessment method and criteria
Examination: Oral with written preparationClosed book
Written assignment: With oral presentation
6. Study material
Required reading
Texts, hand-outs (ppt’s), scientific papers,
ILSI monographs (International Life Science Institute, Brussels)
Optional reading
The following study material can be studied on a voluntary basis:
Vreemde stoffen in het voedsel. Deelstra H, Massart DL, Daenens P, Van Peteghem C, eds. Pelckmans: Kapellen, 1996
7. Contact information
(+)last update: 17/10/2012 10:49 nina.hermans
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