Food chemistry, nutrition and health, circular economy and future food sustainability
Explore human nutrition, bioactive compounds in health and disease and the interaction between food, diet, and nutritional therapies← Back to courses
- CIVIS focus area
- Open to
- Field of studies
- Natural Sciences and Mathematics
- Course dates
- 28 & 29 March 2022
- Apply by
- 1 February 2022 Apply now
This CIVIS online course will focus on food chemistry, nutrition and health. Participants will have the opportunity to hear about major food categories and how daily food intake can have a positive or negative impact on consumers’ health. Information on the efforts that have been made so far understanding the contribution of the genotype (G), environment (E), and genotype and environment interaction (G x E) effects on the nutritional quality of crops, bioactive compounds and artificial compounds, daily consumed beverages and their impact on health will be presented.
The course will also address aspects of human nutrition and in particular assessment of micronutrient status in health and disease and the interaction between food, diet, and nutritional therapies with the human gut microbiome. The preservation of foods by organic compounds will be presented along with future perspectives for improving biotechnological processes. Last but not least, the course will present how metabolomics are utilised in food and nutrition research.
Main topics addressed
- Study of food bioactivity: how to connect food chemistry with nutrition
- Gut microbiome and diet interactions in health and disease
- Organic alternatives for manufacturing and preserving food products
- Coffee and caffeine
- The environment and genotype as key factors determining the nutritional quality of crops
- Assessment of micronutrients in health and disease
- Aloe plant: health benefits or consumption risks
- Flavours in food chemistry, natural and synthetic compounds
- Metabolomics in food and nutrition research
- Plant anthocyanins & stroke
- How daily food intake can have a positive or negative impact on consumer’s health
- Understand the contribution of the genotype (G), environment (E), and genotype and environment interaction (G x E) effects on the nutritional quality of crops, bioactive compounds and artificial compounds
- Daily consumed beverages and their impact on health
- About the interaction between food, diet, and nutritional therapies with the human gut microbiome
- Preservation of foods by organic compounds
- Future perspectives for improving biotechnological processes
- Role of bioactive compounds in human health
- Utilization of metabolomics in Food and Nutrition Research
|Format: Virtual||Dates: 28 & 29 March 2022|
|Language: English (B2)||Workload: 10 hours|
|ECTS: 0.4*||Contact: Charalampos Proestos - email@example.com|
*The recognition of ECTS depends on your home University.
This CIVIS course will be held on 28 and 29 March, for a total of 10 hours.
The courses are organised in presentations of 45 mins and 15 min for questions from the audience. Click here to see the detailed programme.
This CIVIS course is open to Bachelor's, Master and PhD CIVIS students enrolled in fields of study related to natural sciences and health.
The course is also open to:
- Under and post-graduate students and professionals who are looking to learn basics or update their knowledge and skills about nutrition
- people working in the food industry with a non-nutrition background (such as food technology, legal, marketing, HR and communication staff).
- health care professionals that have interactions with patients and clients.
A B2 level of English is required.
Applicants should send an e-mail with a short CV by 1 February 2022 to firstname.lastname@example.org.
Selected students will be notified on 10 March 2022.
Participants will be assessed through an evaluation form that will be sent after the end of the webinar.
National and Kapodistrian University of Athens
University of Bucharest
- Eliza Oprea - email@example.com
- Lavinia Ruta - firstname.lastname@example.org
- Diana Pelinescu - email@example.com
- Irina Zarafu - firstname.lastname@example.org
University of Glasgow
- Konstantinos Gerasimidis - email@example.com
Universidad Autonoma de Madrid
- Maria Reguera - firstname.lastname@example.org