Food Components and Health


About this course

This is a general nutrition course that addresses the relation between nutrition and human health, and is primarily aimed at food technology students. The course will address the following aspects:

  • study design: how to design a proper nutritional study to examine the relation between food components and health?
  • nutrient metabolism: how are macronutrients processed in the human body and how is this regulated?
  • micronutrients: what is the specific role of vitamins and minerals and how do they influence human health?
  • targeted nutrition: what are the specific nutritional requirements of certain populations (infants, pregnant women, elderly, athletes)?

Learning outcomes

After successful completion of this course students are expected to be able to:

  • demonstrate a broad overview of the field of nutritional science;
  • based on a specific research question, come up with a basic design for a nutritional study;
  • explain how macronutrients and micronutrients are processed in the human body;
  • use dietary guidelines as a basis for reformulating foods;
  • understand the mechanisms underlying the effect of nutrition on health and disease;
  • estimate the nutritional requirements of specific groups including infants, elderly and athletes.

Required prior knowledge

Assumed Knowledge:
Basic knowledge on Nutrition (FCH-11306 Nutritional Aspects of Foods)

Link to more information

If anything remains unclear, please check the FAQ of Wageningen University.


  • Start date

    28 October 2024

    • Ends
      20 December 2024
    • Term *
      Period 2
    • Location
    • Instruction language
    Enrolment starts in 4 days
For guests registration, this course is handled by Wageningen University