Basics of Measurement Methods in Nutrition

Course Coordinator

ECTS points:
3

Program:
diplomski

Course number:
239456; 66826

COURSE CONTENT

The course is divided into 4 methodological units:

1) Measurements and Measurement Features in Food Science (L / S / E = 4/4/3)

2) Impedance as a measurement method for determining body composition and flow measurement (L / S / E = 4/6/6)

3) Temperature, acoustics, humidity and radiation and movement of food molecules as important nutrition factors (L / S / E = 4/2/6).

4. Seminar exposition (S = 2)

LEARNING OUTCOMES

collect and store data, with understanding metrics as well as potential measurement errors, of the measurer and / or measurement methods
expand and deepen their knowledge of basic principles of measurement methods in food science that will enable the students better interpretation and metric analyses based on measurement precision and accuracy
critically evaluate the applicability of certain measurement procedures and the data processing
analyse relationships of experimental data using specific computer skills
practical application of different computer programs (such as Excel and Statistica) in processing and analysing measured data