Universität Wien

330065 VO+SE Aspects of foods with relevance for immunology and technology (2020W)

Probiotika und Nutrigenomics

Continuous assessment of course work

EINE TEILNAHME AN DER VORBESPRECHUNG IST VERPFLICHTEND:

Die LV kann als Vorbereitung zu den UE zu mikro- und molekukarbiologischen Fragen der Lebensmittelproduktion absolviert werden.

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

max. 20 participants
Language: German

Lecturers

Classes (iCal) - next class is marked with N

Bei Bedarf wird die Lehrveranstaltung auf hybride Lehre oder auf digital umgestellt. Sie müssen für die Lehrveranstaltung angemeldet sein, um die Information einer solchen Änderung zu erhalten.

  • Tuesday 06.10. 13:15 - 14:00 UZA2 Hörsaal 4 (Raum 2Z221) 2.OG (Kickoff Class)
  • Thursday 03.12. 13:00 - 20:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Friday 04.12. 13:00 - 20:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II
  • Saturday 05.12. 13:00 - 20:00 Friedrich Becke Seminarraum 2C315 3.OG UZA II

Information

Aims, contents and method of the course

Aspects of foods, probiotics and nutrigenomics with relevance for immunology. Models for a risk assessment of food allergies, the interaction with the gut immune system, consequences of the possibilities to analyze genetic dispositions for nutrition, probiotics, and concepts for directing immune responses will be discussed in the area of novel or functional foods and probiotics.

Assessment and permitted materials

presentation (70 %) and discussion (30 %)

Minimum requirements and assessment criteria

deepended understanding for food- nutrition immune interactions
up from 60 % the course will be evaluated as positive

Examination topics

lectures, literature, discussion

Reading list


Association in the course directory

Last modified: Sa 02.04.2022 00:27