Trends in Food Science, Nutrient & Technology

Course contents
  • - minimal processing;
    - novel food, food constituents and technologies;
    - nanotechnology;
    - genetic engineering;
    - food design and 3D printing;
    - forms of nutrition and their effects on production: e.g. halal;
    - sports nutrition or nutrition trends in geriatrics;
    - novel food constituents (functional ingredients, additives, spices etc.).
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