This 5-day course covers the principles of non-thermal processing of food, extrusion cooking, microencapsulation and texturing of green proteins. During several hands-on sessions the pilot plant, the microbiological laboratory and the sensory lab welcome you. The aim is giving you the possibility to understand how some innovative food technologies work in reality and measuring realistic changes of shelf-life and food quality.

After completing the module students will be able to:

  1. describe the physiological effects of selected food components;
  2. explain specific nutrient-related diseases such as hypersensitivities and deficiency syndromes, quoting typical examples;
  3. describe methods for dietary assessment and their application to the study of dietary habits;
  4. explain the impact of dietary habits on the nutritional status and on chronic non-communicable diseases, quoting typical examples;
  5. justify dietary recommendations for health promotion and / or disease prevention;
  6. explain major health policies and nutritional objectives in Switzerland, the EU and the WHO, with focus on possible interdisciplinary programs.

After completing the module students will be able to:

  • explain sustainability and how it relates to the current food system model;
  • develop a sustainable food system model for the future – one which is ecologically, economically, and socially viable;
  • develop a concept for a sustainability-driven production of healthy food using the example of a defined food product (e.g. Swiss chocolate)