330012 VO Nutrition and Immunology (2018W)

Food allergies

3.00 ECTS (2.00 SWS), SPL 33 - Ernährungswissenschaften

Lehrveranstaltung für Masterstudium
(Voraussetzung: Zulassung zum Masterstudium )

Moodle

Registration/Deregistration

Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).

Details

Language: German

Examination dates

Lecturers

Georg Hoffmann

Classes (iCal) - next class is marked with N

Friday 05.10. 14:00 - 16:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
Monday 08.10. 14:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
Wednesday 10.10. 14:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
Friday 12.10. 14:00 - 16:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
Monday 15.10. 14:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
Wednesday 17.10. 14:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
Friday 19.10. 14:00 - 16:00 Seminarraum 2E562 Ernährungswissenschaften UZA II
Monday 22.10. 14:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
Wednesday 24.10. 14:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
Monday 29.10. 14:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II
Wednesday 31.10. 14:00 - 16:00 Seminarraum 2E560 Ernährungswissenschaften UZA II

Information

Aims, contents and method of the course

Objectives
Students will understand the basics in immunology, the structure of the immune system, the functions of its components as well as the methods of communication within the immunological network. In addition, they will apprehend the interactions between nutrition and the immune system either with regard to single nutrient or to the nutrient matrix. This will include immunopathological phenomena such as infections, chronic inflammatory processes, and allergies. They will be able to differentiate between reasonable and unsound product descriptions.

Contents
Structure and function of the immune system, special focus on GALT
Food substances with modulating effects on the immune system and inflammatory events
Pathogenesis of food allergies, intolerances, and hypersensitivities
Prevention and therapy of food allergies (hypoallergenic food, prebiotics, probiotics, synbiotics)

Methods
Power point presentations will be available via LMS
Journal articles and reviews on current topics of Nutrition and Immunology after prior announcement

Assessment and permitted materials

Final written exam, 60 min, multiple choice

Minimum requirements and assessment criteria

at least 60% of maximum points to pass the exam
Valuation key:
1–very good (100,00-90,00%)
2–good (89,99-80,00%)
3–satisfactory (79,99-70,00%)
4–adequate (69,99-60,00%)
5–insufficient (59,99-0,00%)

Examination topics

Lectures on the topics listed above, power point presentations, disscussion of pertinent literature

Reading list

Text books
Murphy, K.M., Weaver, C. Janeway Immunologie, Spektrum Akademischer Verlag; 9. Auflage 2018, ISBN: 978-3662560037

Jäger, L., Wüthrich, B., Ballmer-Weber, B., Vieths, S. Nahrungsmittelallergien und -intoleranzen: Immunologie - Diagnostik - Therapie - Prophylaxe, Urban & Fischer Verlag/Elsevier GmbH; 3. Auflage 2008, ISBN: 978-3437213625

Association in the course directory

Last modified: Sa 02.04.2022 00:27