Factors influencing the eating habits and preferences for food choices; Nutritional and health status of the nation; National Food Policy and population groups in focus; New knowledge regarding the nutritional value of food; Trends in diet and nutrition behavior; The application of new techniques in food production (eg. Laser, 3D printing, etc.). Trends in advertising and food labeling; The crises in the food chain and their impact on food behavior and preferences in choosing food.
Lectures: 20 hours
Seminars: 10 hours
Description of the manner in which direct instruction is conducted:
Lectures and seminars
Description of the performance of duties:
Attendance on the class, written and presented seminar, written and oral exams