Syllabus Fundamentals of Food and Nutrition 22 Feb 2017
Syllabus Fundamentals of Food and Nutrition 22 Feb 2017
Syllabus Fundamentals of Food and Nutrition 22 Feb 2017
Basic Information
Course period From October 1st till February 1st, 1 semester (16 weeks)
Language of
English
instruction
BSc degree in Biology, Physics, Biophysics, Chemistry ,
Academic Biochemistry, Environmental Sciences or equivalent (transcript of
requirements records),
good command of English (certificate or other official document)
Course Description
1. The course provides a detailed insight into understanding the composition, molecular
interaction and bio-mechanisms of the food metabolites.
2. The course has a multidisciplinary emphasis providing a broad base of knowledge and
understanding of the wide role of nutrition in sustaining health and preventing diseases.
3. It introduces students to most advanced aspects of food and nutrition to serve space
nutrition, sports nutrition, understand genetically modified food, functional foods etc.
The course “Fundamentals of Food and Nutrition” is aimed to enable students to gain
knowledge about interaction between food, body and health under normal and special
circumstances.
Course Objectives
• To provide students with the knowledge of basic terminology and several aspects of
nutrition and the functions of food in healthy life sustenance;
• To ensure that students are familiar with the food classification, nutrition during special
conditions and role of special functional food;
• To equip students with knowledge and understanding of modern aspects of nutritional
science and novel food usage.
Course Outline
1
Hours designed for Classroom sessions, Web-sessions, Home Assignments etc.
Definition,
classification and
role of nutraceuticals
Introduction to
chemistry of
prebiotics and Self-Study Home
probiotics as Assignments No. 5 to 7
functional foods 12
6-9 Effect of Lab «Model of major
nutraceuticals on Siberian functional foods»
health and
prevention of
diseases
Beneficiary microbes
and there
metabolism for
improving health
Nutritional
principals of
adaptation
during special 28
9-15 circumstances of
weather, Lab «To develop low
professions and cost nutritious drink for
diseases sportsman and assess its
Nutrition for nutritional value»
industrial Lab «To device a food
Sports nutrition
Introduction to
novel foods,
functional foods
and organic
foods
Principles of
convenience
foods
Beneficial and
harmful effects
of genetically
modified food
Textured and
nano foods
Assessment
Attendance Policy
The course requires compulsory 80% attendance and only in this case a student will be
allowed to take the final examination. Attendance less than 75% will lead to an explanation to
the Head of the Department and only after her consent the student will be allowed to appear
on the exam.
The webpage of the course “Fundamentals in Food and Nutrition” is available through E-
learning SibFU web site: www.e.sfu-kras.ru . You must be logged in to access this course.
Course Guide and all accompanying materials are also available at the course web-page.