Level of course: PhD course
Time of year: Autumn 2021
No. of contact hours/hours in total incl. preparation, assignment(s) or the like:
Capacity limits: 12
Objectives of the course:
Food is a source of macro nutrients and essential micronutrients, but contains also a great source to health promoting compounds. The objective of the course is to introduce the students to the origin in various foods, experimental testing and effects of these compounds in biological in vitro systems.
Learning outcomes and competences:
At the end of the course, the student should be able to:
The origin of bioactive compounds are unlimited and numerous health beneficial effects has been described in the literature. However, bioactive compounds are not easily defined and scientific evidence of their effects are often limited. Thus, this possesses a challenge for the scientific work.
The course will give an introduction to the origin of bioactive compounds, describe their effects at a mechanistic level and present some basic knowledge on legislation. The practical work will cover experimental design, treatment of a cell model and analysis of specific gene expression.
Name of lecturers:
Type of course/teaching methods:
The course will be a mix of lectures in the morning and practical exercises in the afternoon.
To be announced
Attendance for a minimum of 80% of the theoretical and practical lessons is required to obtain the course diploma.
Approved presentation provided at the course.
Approved report handed in after the course.
Department of Food Science, Aarhus University
Special comments on this course:
More information will follow.
If you have any questions, please contact Martin Krøyer Rasmussen, e-mail: email@example.com