Applied dietetics

The course offers students the opportunity to put into practice the theoretical and didactic knowledge they have acquired in dealing with raw materials and foodstuffs for the provision of different types of food for different needs and supply requirements of differentiated customer and target groups. Special emphasis is placed on the theoretical justification of basic nutritional and biochemical knowledge and experimentation with food raw materials.

The course consists of a lecture and an accompanying practical course.

The practicals are largely designed by the students. Topics include, for example

• Diets,
• types of food,
• nutrition-associated diseases,
• food allergies and intolerances as well as
• waste reduction in food production.