Food Science, Obesity and Health

Around the world, we find ourselves facing global epidemics of Obesity, Type 2 Diabetes and other predominantly diet-related diseases. There is strong evidence that global increases in the consumption of heavily processed foods, coupled with cultural shifts away from the preparation of food in the home, have contributed to high rates of preventable, chronic disease.

In this course, we will focus on the science of nutrients as cause and prevention of diet-related diseases and their impact on human health. We will learn how to eat to support our health, based on science.

We will have practical discussions about real food, the environment in which we consume it, and how it affects the way we eat. In addition, we will discuss recent advances in the food science and technology fields in health-supportive eating.

By the end of the course, we should have the tools necessary to distinguish between foods that support our health and those that threaten it, based on scientific fundamentals.

• Number of credits: 6 ECTS / 3 US
• Duration: 1 semester
• You may enroll in a single course or several courses per semester.
• Upon successful completion of a course, you will receive a certificate from the University through your home study abroad program.