Course description

 

The course is available only in Hungarian.

 

The aim of the course:

One of the important tasks of a veterinarian is to contribute to the production of healthy, wholesome food through healthy, well-bred farm animals. But what makes a food healthy? Is there such a thing as healthy food? There are many beliefs and misconceptions about healthy eating. The aim of this course is to provide students with an understanding and deeper knowledge of how the food industry works, the basics of food safety, gastronomy and nutrition. In addition to a scientific introduction to the issues of the field, the course will also cover the latest gastronomic and nutritional trends and future research and development directions.

 

Prerequisite courses:

–

 

Teacher responsible

Miklós Süth DVM PhD

 

Teachers participating

Miklós Süth DVM PhD, Ákos Bernard Józwiak DVM PhD , Tekla Engelhardt PhD, Zsuzsa Farkas PhD, Erika Országh, guest lecturers

 

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Lectures theme

 

Education week	Topic
1	Introduction to nutrition science.
2	Micro- and macronutrients.
3	Food commodity knowledge.
4	Food contaminants I – chemical contaminants.
5	Food contaminants II – microbiological contaminants.
6	Food safety basics.
7	History of gastronomy.
8	Contemporary gastronomy.
9	Flavour design.
10	Functional foods.
11	Nutritional health.
12	Dietotherapy.
13	Nutrition epidemiology.
14	Nutrition research questions of the future.
15	Food security, how to feed 9 billion people?

Exam information

Oral exam.