Food Science and Human Nutrition

The course aims to provide the principles of physiology and biochemistry of nutrition which underlie the processes of digestion and absorption of nutrients and general knowledge of the functions of macro and micronutrients.
Furthermore, the course aims to acquire knowledge on the role of non-nutrients in the human organism and the nutritional characteristics of foods and their related food groups.

At the end of the course the students will be able to understand the physiology and biochemistry of nutrition and the evaluation of body composition, energy expenditure and the functionality of the digestive system.
Students are expected to demonstrate understanding on the role of the main nutrients such as proteins, lipids, carbohydrates, fiber minerals and vitamins.
Furthermore, the students should achieve the ability to apply the knowledge acquired in identifying nutrients and non-nutrients, within the context of individual food groups.
In addition, the students will be able to communicate both orally and verbally with a critical ability to judge the role of nutrition and individual food groups in the context of human physiology and health.