oe: Fachbereich Oecotrophologie Module handbook Bachelor of Science Oecotrophologie

Transcription

1 oe: Fachbereich Oecotrophologie Module handbook Bachelor of Science Oecotrophologie

2 Module Biology (Biological Basis of Food Science and Nutrition) ID: OE-BS-BIO Module compulsory for: all Module elective for: -- The students know fundamental terms of biology needed to understand biological systems which are relevant for food, nutritional and environmental science are capable of retrieving specific information from scientific literature by self study or project work in the fields of biology, raw material science and microbiology which is important for nutritional science know the most important methods of microscopic analysis in biology and food science, know the most relevant methods of working with micro-organisms, be aware of safety procedures and understand the theoretical background of these methods are able to observe, assess and document results and understand biological processes which are relevant for the basic production and natural cycles of matter as well as for gaining and preserving foods are able to apply the knowledge for solving simple problems which may occur when handling biological systems and raw materials cells and processes therein, tissues basics of genetics anatomy and systematics of higher organisms, e g. livestock and crop plants cycles of matter and energy in ecosystems biological basis for the production of foodstuffs of plant origin biological basis for the production of foodstuffs of animal origin. Micro-organisms and their relevance for nutrition, food, and the environment; visualisation and cultivation of micro-organisms metabolic activities and distinction of micro-organisms growth and inactivation of micro-organisms interaction of micro-organisms with plants and animals Lecture and laboratory practical formal: -- recommended: -- The module provides the basis for successful participation in other modules offered in the field of food and nutritional sciences during the following semesters Winter semester/ 1 Semester 135 hours, of which - 58 contact hours - 77 hours of independent study 3 hours/week Lecture 1.5 hours/week laboratory practical, either in Raw Materials for Food Processing or Microbiology Written Examination Laboratory report

3 Module Psychology and Communication ID: OE-BS-PSY Module compulsory for: all Module elective for: -- The students are familiar with the basics of important psychological schools are familiar with the basics of the correlation between with the picture of the human being, the theory of science and the research methods (professional competence) are familiar with basic psychological research methods (professional and methodological competence ) are familiar with applied personal psychological models (professional competence) are familiar with theories of communication (professional competence) understand the basics of the relationship between experts and laymen (professional and methodological competence ) understand patterns of human communication (methodological and social competence) understand the basics of eating disorders (professional competence) should be able to become acquainted with special topics of this field of study such as psychology of marketing independently are familiar with the basics of psychological interventions (methodological competence) Basics of psychology Psychology of personality Communication Lecture, Classroom Instruction, Exercises formal: -- recommended: -- The module provides the basis for successful participation in other modules offered in the field of social sciences during the following semesters Winter semester/ 1 Semester 135 hours, of which - 51 contact hours 2 hours/week Lectures 1 hour/week Exercises Written Examination -- 1 hour/week Classroom Instruction

4 Module Business Administration 1: Basics of Business Administration and Economics ID: OE-BS-WI 1 Module compulsory for: all Module elective for: -- The students are provided with essential specialist and methodological knowledge in business administration and economics which they can apply in solving simple problems with relevance to nutritional, food and consumer science. They can classify and structure business administration and economics as a science (Professional and methodological competence) understand a business as a productive social system, (Methodological and social competence) understand the specific methods used in business administration and can apply fundamental methodology in simple systems (Methodological competence) can classify and systemize food businesses (Professional and methodological competence) know the simple and extended system of the factors of production(professional and methodological competence) know the basic objectives and target systems of businesses (Professional and methodological competence) understand basic parameters describing businesses and can calculate using them (Professional and methodological competence) can comprehend location decisions know the legal forms of businesses, can name their advantages and disadvantages (Professional and methodological competence). Nature of the economy Nature of business and companies Basic concepts of economics Business administration as an applied science Orientation and methodology of business administration Lecture and Exercises formal: -- recommended: -- Types of businesses, industry sectors and supply chains The company as a system Factors of production Objectives and target systems Company ratios Factors affecting location decisions Types of businesses The module provides the basis for successful participation in other modules offered in the field of business administration/management during the following semesters Winter semester/ 1 Semester 135 hours, of which - 51 contact hours 2 hours/week Lectures 2 hours/week Exercises Written Examination --

5 Module Empirical Research and Statistics 1: Introduction ID: OE-BS-FM1 Module compulsory for: all Module elective for: -- The students are familiar with fundamental, multidisciplinary methods of finding information and dealing with information. They know fundamental methods of descriptive statistics (Methodological competence) understand the prerequisites and limitations of empirical statements (Methodological competence) can plan simple scientific empirical investigations(professional competence) can carry out simple statistical evaluations (Professional competence) know the fundamentals of qualitative and quantitative research Fundamentals of statistics population and sample, characterisation of attributes descriptive methods, indicators, empirical distribution, graphical presentation frequency und probability distribution models, normal distribution estimation of parameters (mean and standard deviation), correlation, regression Introduction to empirical research, particularly sampling and selection processes, survey methods, creation of hypothesis and definition of variables, measurement and scales, questionnaire design Lecture, Classroom Instruction, Exercise formal: -- recommended: -- The module provides the basis for successful participation in the module Empirical Research and Statistics 2 (OE-BS-FM2) Winter semester/ 1 Semester 135 hours, of which - 64 contact hours - 71 hours of independent study 2 hours/week Lectures 1 hour/week Exercises Essay Solving problems in the Exercises 2 hours/week Classroom Instruction

6 Module - Chemistry ID: OE-BS-CHE Module compulsory for: all Module elective for: -- Students acquire fundamental knowledge and skills relevant for nutritional, food and consumer sciences. They understand nature as composed of atoms and molecules and use the periodic system of elements appropriately (professional competence), know important chemical compounds and their properties (professional competence), understand important chemical reactions (professional competence), know important methods of food analysis (method competence), use terms of chemistry and chemical analytics appropriately (professional competence), are able to use the knowledge acquired to solve simple chemical problems (method competence), are able to acquire target-oriented knowledge independently from chemical literature (method competence). After participation in the practical laboratory work, students are able to implement essential safety regulations in the chemical laboratory (professional competence) prepare and carry out simple experiments based on written instructions (method competence) record and interpret results (learning competence). Structure of atoms; chemical bonds Application of the Law of Mass Action Properties and reactions of acids and bases Radioactivity Important chemical reactions (redox reactions, reactions of organic compounds) Classes of organic compounds Optical activity Fundamental techniques of laboratory work Implementation of regulations on laboratory safety Fundamentals of analytics, and selected methods for the analysis of foods Lecture and laboratory practical formal: -- recommended: -- The module provides the basis for successful participation in other modules offered in the field of food and nutritional sciences during the following semesters Winter semester/ 1 Semester 135 hours, of which - 58 contact hours - 77 hours of independent study 3 hours/week Lectures 1.5 hours/week laboratory practical Written Examination Laboratory report

7 Module Fundamentals of Nutritional Sciences ID: OE-BS-EGR Module compulsory for: all Module elective for: -- This module qualifies students to think scientifically and to apply the fundamentals of human biology in the field of nutritional, food and consumer sciences. The emphasis lies on developing an understanding of physiological processes, especially those of the gastrointestinal tract. Fundamental methods of laboratory work are learned, guided experiments are conducted, and results are documented and evaluated. Thus, students, in particular, develop learning competencies in addition to professional skills. Based on their knowledge of human biology, the students are able to explain advanced scientific questions of nutritional, food and consumer sciences and are able to critically reflect on statements. Human organ systems Biological information transfer and information processing Sensory perception: odour and taste Gastrointestinal tract as functional unit Digestion and resorption of nutrients Microbial colonisation of the gastrointestinal tract Examples of effects of dysfunctions on several organ systems as well as on the whole organism Lecture and laboratory practical formal: -- recommended: -- The module provides the basis for successful participation in other modules offered in the field of food and nutritional sciences during the following semesters 135 hours, of which - 64 contact hours - 71 hours of independent study 3 hours/week Lectures 2 hours/week laboratory practical, either Nutritional Physiology or Anatomy Written Examination Laboratory report

8 Module Sociology ID: OE-BS-SIO Module compulsory for: all Module elective for: -- The students know fundamental sociological theories (Professional competence) understand the connection between nutrition, society and ecology (Professional competence) know socialization theories and can classify social behaviour in the context of social values and norms (Professional competence), understand the relationship between sociology and ecology (Professional competence), understand "Law" as a component of political and social structures and its importance for nutrition, food and consumer science (Professional competence), understand the relationship between society, socialisation and the individual (Professional competence) can modify simple sociological relevant social processes understand the principles of sustainable development and can apply them to solve simple practical problems (Methodological competence), can reflect their role as nutritional, food and consumer specialists in society and act according to ethical principles (Professional ethical competence), can, through independent study or project work, extract, in a targeted fashion, knowledge from sociological literature, that is relevant for nutrition food and consumer science (Learning competence), are able to follow recent developments in sociology (Learning competence). Fundamentals of sociology Fundamentals of social ecology Fundamentals of nutritional sociology Fundamental terms of law Lecture, Classroom Instruction, Exercise formal: -- recommended: -- The module provides the basis for successful participation in other modules offered in the field of social sciences during the following semesters 135 hours, of which - 51 contact hours 1 hour/week Lectures 1 hour/week Exercises Oral Examination -- 2 hours/week Classroom Instruction

9 Module Physics and Domestic Technology ID: OE-BS-PHT Module compulsory for: all Module elective for: -- The students know fundamental physical and technical principles (Professional competence), know households as users of technical devices and users of resources (Professional competence), understand the system of physical terms and units (Professional competence), understand physical and technical relationships in the different specialist fields of food, nutrition and consumer science (Professional competence), can carry out simple calculations in the fields of energy and heat transfer, behaviour of liquids and gases, sound and light (Professional competence), on this basis can evaluate large household appliances according to technical, ecological and economic criteria (Methodological competence), can name sources of energy and explain losses due to transformation of energy (Professional competence), can carry out, document and interpret simple physical and technical experiments (Professional competence), Fundamentals of Physics o System of SI-Units o Mass-Force-Work-Power-Performance o Hydrostatics, buoyancy, air pressure, absolute und relative pressure o Behaviour of ideal and real Gases o Forms of energy, Quantities of Heat/ Enthalpy o Characteristics of Electromagnetic Radiation/ Light o Spead and Measurement of sound Lecture, Exercises, Laboratory practical formal: -- recommended: -- Technology and the Environment o Use of Resources and Emission by Private Households o Design and Use of Different Household appliances o Costs and Ecological balance of Household appliances o Criteria for the Choice of Household appliances o Conception und Use of Product Testing The module provides the basis for successful participation in the modules Food Processing (OE- BS-LMV), Civil Engineering (OE-BS-HVT), Management of Resources (OE-BS-RMT) and Ecology and Counselling in Building and Living (OE-BS-WOB) 135 hours, of which 2 hours/week Lectures 1 hour/week Exercises Written Examination - 58 contact hours - 77 hours of independent study Laboratory report 1.5 hours/week laboratory practical

10 Module Basic Food Science ID: OE-BS-LMB Module compulsory for: all Module elective for: -- Students understand the chemical composition of foodstuffs, the sensory, chemical and microbiological changes due to processing and storage, as well as the effect of food additives know the physiological basis of sensory analysis are able to apply the methods of sensory evaluation and to critically assess their results know the hazards and negative effects resulting from contamination of food by toxins, residues, and micro-organisms, as well as the principles of risk management at various stages of the food chain. They are able to apply this knowledge and skills to the control of hazards in the commercial and household-scale processing of food (e.g. by design of appropriate control plans and measures), and to the preservation of food are able to independently acquire knowledge they need from literature in order to deal with problems in food sciences are able to apply their knowledge and skills to evaluate the quality of food, e.g. in tasks related to product development and quality management Properties of lipids. proteins, carbohydrates, vitamins, minerals and secondary lant metabolites; chemical and microbiological changes; role of enzymes in food; preparation and use of aroma compounds and food additives Basics and legal frame of food hygiene; characteristics of food-borne hazards; strategies in risk assessment and risk management: preventive measures in commercial and domestic food processing Sensory evaluation of food significance and requirements, physiological base, methods, evaluation of results Lecture and laboratory practical formal: -- recommended: of modules OE-BS-CHE and OE-BS-BIO The module provides the basis for successful participation in further modules in the field of food science and nutrition (such as OE-BS-LMQ, OE-BS-LMV, OE-BS-NUD) und qualifies for successful work during the Internship module (OE-BS-BPS) Winter semester/ 1 Semester 135 hours, of which - 58 contact hours - 77 hours of independent study 3 hours/week Lectures 1.5 hours/week laboratory practical, either in Sensory Evaluation, Food Chemistry or Food Microbiology Written Examination Laboratory report

11 Module Culture, Lifestyle and Nutrition ID: OE-BS-KLE Module compulsory for: all Module elective for: -- The students are familiar with the correlation between food production / eating behaviour and cultural influences know the traditions of eating as a source of actual eating behaviour know the basics of historical research understand that mentalities based on civilisation referring to eating behaviour are not easy to change are able to identify cultural influences in their professional life are able to pick cultural influences out as a central theme in their professional life and are able to modify them rudimentarily know the basics of life style research are able to analyse life style are able to work through literature of life style research critically are able to explore life style with field research Culture and eating behaviour Lifestyle research Health and eating behaviour Intercultural comparison of gastronomic cultures Lecture, Classroom Instruction, Exercise formal: -- recommended: of modules BS-OE-PSY and BS-OE-SIO The module provides the basis for successful participation in further modules in the field of social sciences, and qualifies for successful work during the Internship module (OE-BS-BPS) Winter semester/ 1 Semester 135 hours, of which - 51 contact hours (preparation and subsequent processing) 1 hour/week Lecture 2 hours/week Exercises Oral Examination -- 1 hour/week Classroom Instruction

12 Module Project Work (incl. Project Management) Credits: 15 ID: OE-BS-PRO Module compulsory for: all Module elective for: -- Students acquire competencies in action and problem solving, using methods of project management competencies in knowledge management o in interdisciplinary fields o in scientific work social competence o in team work o in moderation of meetings and managing groups o in communication Professional competence o in acquiring project-related knowledge in natural, economic and social sciences Project definition Work on project Selection and assessment of a subject for project work Design of a project: Objective, plan of work, milestones, resources Management of projects and project teams, moderation Techniques for retrieval and evaluation of information Good scientific practice, ethics, information of clients Presentation of project work to different audiences Action, generation of results Evaluation and critical reflection of project Preparation of final report Lecture, Exercise, Seminar, Project Work formal: -- recommended: -- The module provides transferable skills necessary for successful completion of modules offered during semester 4, 5, and 6, in particular for the Internship module (OE-BS-BPS) Semester 405 hours, of which contact hours hours of independent study 1 hour/week Lecture 1 hour/week Exercise Oral Examination (end of 3rd semester) 1 hour/week Seminar 10 hours/week Project Work Intermediate reports (written or oral) at the end of semester 1 and 2; final report at the end of semester 3. On application, intermediate reports are graded and credits for each period of project work are awarded separately.

13 Module Business Administration 2: Functional units ID: OE-BS-WI 2 Module compulsory for: all Module elective for: -- Students know the responsibilities of management (professional competence), understand decision-making procedures within business and be able to follow and explain them (professional competence), are able to explain the interdependence of functional areas (professional competence), know the fundamentals of business organisation (set-up and process-oriented organisation) (professional competence), know the basic principles of material management and logistics (professional competence), know the fundamentals of production management (professional competence), are able to explain the basics of personnel management (professional competence), understand the link between investment and financing (professional competence), are able to explain the basics of business information systems (professional competence, method competence), are able to explain the special features of food businesses (professional competence) Management tasks Decision-making procedures in organisations Functional areas in businesses, such as - Organisation - Material management - Production and service - Personnel - Investment and financing - Cost accounting and controlling - Information systems Special features of food businesses Lecture and exercises formal: -- recommended: of module OE-BS-WI 1 The module provides the basis for successful participation in other modules offered in the field of business administration/management during the following semesters 135 hours, of which - 51 contact hours 2 hours/week Lectures 2 hours/week Exercises Written Examination --

14 Module Business Administration 3: Marketing and Markets ID: OE-BS-WI 3-MA Module compulsory for: all Module elective for: -- The students understand function and importance of the market in the economy (Professional competence) understand the importance of marketing for economic success as well as the importance of market positioning (Professional competence) know the fundamental terminology, techniques and instruments of marketing (Professional competence) can analyse the environmentin which businesses act understand the methodology of analysing (i) the competitive situation (ii) customer potential, (iii) the market developments and trends, and can apply this methodology to simple problems in nutritional, food and consumer science (Professional competence) think in target orientated marketing strategies (Professional competence) overview the complete range of marketing instruments: product policy, price policy, distribution policy and logistics, communication policy (advertising, sales promotion, public relations) (Professional competence) can develop simple marketing concepts (Professional competence). Market und Society The Market Economy Market and Market Mechanisms Markets and Market Structures of Different Industrial Sectors Marketing as an Interface of Economic Success Market Positioning Analysis of the Business Environment (Operation Analysis) Lecture and Classroom Instruction Competition and Customer Analysis (Market analysis) Market Development and Trend Analysis The Marketing Instruments o Product policy o Price policy o Distribution Policy and Logistics Communication Policy (Advertising, Sales Promotion, Public Relations Work) formal: -- recommended: of modules OE-BS-WI 1 and OE-BS-WI 2 The module provides the basis for successful participation in other modules offered in the field of business administration/management during semesters 4, 5 and 6, and qualifies for successful work in the Internship module (OE-BS-BPS) Winter semester/ 1 Semester 135 hours, of which - 51 contact hours 2 hours/week Lectures 2 hours/week Classroom Instruction Oral Examination --

15 Module Empirical Research and Statistics 2 ID: OE-BS-FM2 Module compulsory for: all Module elective for: -- The students know the fundamentals and methodologies of empirical research ( Methodological Competence) know the fundamental methods of descriptive and evaluative statistics (Methodological competence) can apply fundamental statistical methods to problems in nutritional, food and consumer science and can interpret the results (Professional Competence) can plan and evaluate simple empirical research (Professional competence), can critically evaluate empirical research (Methodological competence). Fundamentals of Statistics II o Statistical Test, Null-Hypothesis, 1st und 2nd Error of Decision o Test Distributions (Examples: t-distribution, χ 2 -Distribution), o Examples: Test of Consistency of Means and Frequencies o Sampling Plans o Uncertainty of (Measurement) Results o Nonparametric Tests o Basics of BayesianStatistics Fundamentals of Empirical Research o Research Design, Survey, Processing, Evaluation and Presentation of Data, Use of Statistical Software o Interpretation and Evaluation of the Results of Empirical Studies Lecture, Classroom Instruction, Exercise formal: -- recommended: of module OE-BS-FM1 The module must be successfully completed before entering the Internship module (OE-BS-BPS) Winter semester/ 1 Semester 135 hours, of which - 64 contact hours - 71 hours of independent study 1 hour/week Lecture 2 hours/week Exercises Essay Solving problems in the Exercises 2 hours/week Classroom Instruction

16 Module Human Nutrition ID: OE-BS-HME Module compulsory for: all Module elective for: -- This module qualifies students for science-based practice in the field of human nutrition, according to national and international standards. The module focuses on characterising the energy balance and metabolism of the main nutrients, and deducing their consequences for nutritional status. The methodological skills acquired through the module include the ability to recognise nutritional protocols as tools, to analyse these protocols with the support of modern software, to apply dietary guidelines (including their health-related aims) and to optimise the use of nutritional plans. Finally, students recognise their prospects, limitations and responsibilities in the design of catering systems and products (professional ethics). Nutritional biochemistry Composition of the body, nutritional status Nutritional recommendations made by national and international committees Energy and water balance Metabolism of carbohydrates, dietary fats and proteins as well as the consequences of an excessive or an insufficient supply Dietary fibre Application of software in the field of nutrition Lecture and laboratory practical formal: -- recommended: of module Basics of Nutritional Sciences (OE-BS-EGR ) The module provides the basis for successful participation in other modules offered in the field of nutritional sciences during semesters 4, 5 and 6, and qualifies for successful work in the Internship module (OE-BS-BPS) Winter semester/ 1 Semester 135 hours, of which - 58 contact hours - 77 hours self-determined learning 3.5 hours/week Lectures 1 hour/week Laboratory practical Written Examination Documentation and evaluation of diet diaries / protocols

17 Module Internship (incl. online modules and supervision) Credits: 20 ID: OE-BS-BPS Module compulsory for: all Module elective for: -- Students achieve knowledge and self-competence enabling them to find their way into and within the areas of competence Nutrition and Health, Food Business or Lifestyle, Building Environment and Resources, and to solve problems by use of scientific methods. They understand setup and workflow in partner institutions recognize their individual capabilities and interests are able to work in interdisciplinary teams, mobile, and with support by virtual platforms are able to rapidly become familiar with complex tasks and organisations (Employability). Preparatory exercise for e-learning and the use of learning platforms Application of knowledge and skills in industrial/institutional practice: Work on projects, problem solving etc., supervised by the Department s teaching staff by means of e-learning E-Learning and Exercise formal: all modules of semesters 1, 2 and 3 must be successfully completed recommended: -- A certificate issued by the external partner is required for admission to the Bachelor Thesis Winter semester/ 1 Semester 540 hours, of which hours preparatory exercise, E-Learning hours work in external organisation 2 hours/week E-Learning 1 hour/week Exercise Science-based, critical report and oral presentation of work and achievements during the internship Regular participation in virtual communication platforms in order to warrant continuous contact with the supervisor at Fulda University, and to optimise the learning process in the external organisation. Writing of reports such as the description of structures and processes in the external organisation.

18 Module Bachelor Thesis Credits: 10 ID: OE-BS-BSC Module compulsory for: all Module elective for: -- Students are capable of writing, within a given time frame. a scientific report independently on a problem related to the specialisation field of Oecotrophologie they have chosen, and to take into account interdisciplinary aspects within a given time frame. Topic and problem definition Design of research and choice of methods Theoretical, empirical and/or experimental work Scientific Presentation of the results Conclusions (related to scientific theory and to practice) -- formal: All modules of the first 4 semesters of the Course, except one module of the 4 th semester, must be successfully completed. Moreover, students must provide a confirmation on the completion of the internship issued by the external partner organisation / institution. -- recommended: -- The Bachelor Thesis should normally be prepared within 8 weeks in January/February of the final year. 270 hours, of which - 0 contact hours hours of independent study none Written thesis and colloquium based on that thesis

19 Module Languages ID: HE-BS-SPR Module compulsory for: all Module elective for: -- The students can do the following in the chosen foreign language communicate both orally and in writing about professional content from the field of nutritional, food and consumer science present themselves and their own competence write letters of application and conduct job interviews Texts are covered on topics on food, nutrition, business, and culturally influenced behaviour. Writing of applications and conducting job interviews are practiced in the chosen foreign language. Exercise formal: -- recommended: -- Successful completion of the module is necessary for admission to the module Internship (OE- BS-BPS). A separate certificate on the level of the language competence may be issued according to the Common European Reference Framework Summer semester / 1 Semester 135 hours, of which 4 hours/week Exercises - 51 contact hours Written Examination or Oral Examination Other remarks 1. Students choose a language course of 4 hours/week from those offered by the Department of Social and Cultural Studies according to their level of language competence. 2. Courses in mother tongues are not eligible. However, students not having German as their mother tongue may choose advanced-level classes in German.

20 Module Food Quality Module compulsory for: Specialization field Nutrition and Health ID: OE-BS-LMQ Module elective for: Specialization fields Food Business and Lifestyle, Building Environment and Resources The students are able to carry out nutritional evaluation of substances in foods are able to identify benefits of the use of functional and novel foods for human nutrition know the relationship between substances in foods and diseases are able to evaluate foods in terms of ecological aspects are able to analyse cause-effect-relationships and develop new approaches for improved sustainability in the food industry are able to retrieve relevant information from scientific literature in teamwork are capable of discussing and presenting the results functional foods, health claims, novel foods, beta-glucan, inulin, n-3 fatty acids, phytosterols, carotenoids, polyphenols, etc. sustainable food production environmental aspects in cultivation, food production and consumption organic farming Classroom Instruction formal: -- Bachelor (Oecotrophologie) 135 hours, of which - 51 contact hours 4 hours/week Classroom Instruction -- Written Examination or Essay -- recommended: of module OE-BS-LMB

21 Module Preventive Nutrition Module compulsory for: Specialization field Nutrition and Health ID: OE-BS-PVE Module elective for: Specialization fields Food Business and Lifestyle, Building Environment and Resources This module qualifies students to apply scientific knowledge to the professional field of human nutrition in accordance with national and international standards, particularly in order to prevent malnutrition. The students know the micronutrients critical for different population groups, and they are able to develop individual nutritional concepts in order to ensure needs-based nutrient supply. Further professional competencies acquired include a profound knowledge of the metabolism of several micronutrients and their recommended daily intakes, as well as of the supply status in different periods of life. The students know which foods have a high concentration of certain micronutrients. Methodological competency includes the knowledge of parameters for the assessment and documentation of the nutritional status and thus the ability to carry out guided quantitative analyses, to assess the data critically and to estimate its meaning for the individual. Furthermore, the students are able to reflect critically on the sense of the supplementation of micronutrients. At the level of self-competence and learning competence the students are qualified to prepare individual nutrition plans for the prevention of malnutrition which are based on the respective supply status. : Introduction to micronutrients, and recommendations issued by national and international scientific committees Parameters and methods for the assessment of nutritional status Micronutrients in the specific nutrition of certain population groups Malnutrition in old age Classroom Instruction and practical laboratory work formal: -- Bachelor (Oecotrophologie) 135 hours, of which - 58 contact hours - 77 hours of independent study recommended: of module Human Nutrition (OE-BS-HME) 3 hours/week Classroom Instruction 1.5 hours/week laboratory practical Written Examination or Essay Laboratory report

22 Module Nutritional Education and Counselling Module compulsory for: Specialization field Nutrition and Health ID: OE-BS-EEB Module elective for: Specialization fields Food Business and Lifestyle, Building Environment and Resources The students have an overview of the interventions concerning nutrition education and counselling (educational advertising, prevention, health promotion, training, therapy, rehabilitation) are familiar with different styles of counselling know the effectiveness and efficiency of the interventions understand the relationship between experts and laymen are able to implement interventions concerning nutritional education and counselling independently are able to reflect the positions of the experts critically are able to educate themselves in nutrition education and counselling are able to work inter-disciplinarily are able to work according to setting and target group are in a position to counsel as a result of their personality Theory and practice of nutrition education and counselling Interventions and outcomes: from educational advertisement to therapy Lecture and Exercises formal: -- Bachelor (Oecotrophologie) 135 hours, of which - 51 contact hours recommended: of module Culture, Lifestyle and Nutrition (OE-BS-KLE) 1 hour/week Classroom Instruction 3 hours/week Exercises Essay --

23 Module Nutrition and Disease Credits: 10 Module compulsory for: Specialization field Nutrition and Health ID: OE-BS-NUD Module elective for: Specialization fields Food Business and Lifestyle, Building Environment and Resources This module qualifies students for science-based practice in the field of nutritional medicine, according to national and international standards. Students will be able to analyse the nutritional situation in various diet-related diseases independently. Students will also gain the ability to develop nutritional concepts and carry out individual dietary counselling and target group-specific kinesitherapy (professional and methodological competences). A key aspect of this professional competence is the ability to explain the relationship between nutrition, nutritional behaviour and physical activity on the one hand, and various diseases on the other. The students will gain an indepth knowledge of the patho-physiology of different diseases, from which they will be able to deduce nutritional recommendations. The methodological competence includes the problemorientated analysis of a unique complex nutritional situation, as well as the design of nutritional plans and action plans, motivating and instructing the patient with respect to the implementation of the plans, and then evaluating the exercise, with reference to the interdisciplinary concepts. The social competencies to be acquired through this module include the ability to articulate one s position by both oral and written communication, to both patients and representatives of various cooperating professional groups, as well as the ability to recognise and deal with conflicts. Other aspects of the competence include the ability to conduct counselling sessions with patients, relatives and other professional groups. Students acquire the ability to work independently, to familiarize themselves rapidly with new problems, to take responsibility for their actions and to critically reflect their results. : Diet-related diseases and dietetics Target group-specific nutritional consulting Target group-specific kinesitherapy Classroom Instruction, Exercise, laboratory practical, Seminar formal: -- Bachelor (Oecotrophologie) 270 hours, of which recommended: of modules Human Nutrition (OE-BS- HME) und Basic Food Science (OE-BS-LMB) contact hours hours of independent study 2 hours/week Classroom Instruction 2 hours/week Exercises Oral Examination Laboratory report 2 hours/week laboratory practical 3 hours/week Seminars

24 Module Health Care Management Module compulsory for: Specialization field Nutrition and Health ID: OE-BS-GHM Department: Pflege und Gesundheit (Nursing and Health Care) Module elective for: Specialization fields Food Business and Lifestyle, Building Environment and Resources The students understand and critically reflect upon the structures and fundamental processes in the health system, and are able to contribute competently to their further development. They can critically reflect upon managed care concepts, disease and case management concepts and check their possible transfer to the German/European health system, can critically analyse and evaluate new (integrated) supply concepts and structures, know instruments used for planning, regulation, coordination and control in the health system and can apply them accordingly, understand concepts of organisation development and can implement them. Managed care (MC) und MC-organisations, bonus schemes, disease management, casemanagement, critical pathways, Supply models in the German health system including socio-legal aspects; problems relevant to all involved sectors, organisations and professions Objectives and impulses for organisation development, strategic and operative nutrition, food and consumer science, models and interventions of organisation development, resistance and critical comments, organizational learning as an expanded theory of organizational change. Classroom Instruction and Exercise formal: -- Bachelor (Oecotrophologie) 135 hours, of which - 51 contact hours recommended: of module Process Management (OE-BS-PQM) 2 hours/week Classroom Instruction 2 hours/week Exercises Oral Examination --

25 Module Biochemistry and Molecular Biology Module compulsory for: Specialization field Nutrition and Health ID: OE-BS-BCH Module elective for: Specialization fields Food Business and Lifestyle, Building Environment and Resources Students have knowledge of structure and function of macromolecules and cofactors which build up the cell. Students know the basic concepts of molecular biology which are obligatory for the understanding of the biochemical and genetic bases of the biological processes in human beings. This is also important for food production (specialized knowledge), understand the mechanisms of the enzyme responses and metabolism, the expression of genes and its regulation, and consequences for the biological variability (specialized knowledge), can use expert literature to independently develop target-directed knowledge needed for successful project work (learning competence), can plan, carry out and evaluate minor experiments in the biochemical laboratory (methodological competence), can use the acquired knowledge to develop a qualified standpoint in topics of biochemistry, molecular biology and bio-ethics. This is to evaluate future opportunities and risks using methods of molecular biotechnology in human biology and food production (methodological competence). Groups of substances; enzyme reactions; metabolic pathways; basic concepts of the biochemical analyses of clinical material and of food; protein biosynthesis; signal transduction and regulation of the gene expression; basic concepts of cell differentiation; basic concepts of the red and green biotechnology; bio-ethics Lecture and laboratory practical formal: -- Bachelor (Oecotrophologie) 135 hours, of which - 58 contact hours - 77 hours of independent study recommended: of modules Biology (OE-BS-BIO) and Chemistry ( OE-BS-CHE) 3 hours/week Lectures 1.5 hours/week Laboratory practical Written Examination Laboratory report

26 Module Consumer and Environmental Law Module compulsory for: Specialization field Lifestyle, Building Environment and Resources ID: OE-BS-UVR Module elective for: Specialization fields Food Business and Nutrition and Health Students can explain the basics of consumer law and define the consequences for their future business, have knowledge of the most important legal regulations in the fields of environment, food, drug, health and consumer issues, know the specific consumer and producer acts. Consumer and Environmental Legislation on an International and National Scale. Classroom Instruction and Seminar formal: -- Bachelor (Oecotrophologie) 135 hours, of which - 51 contact hours recommended: of module Sociology (OE-BS-SIO) 2 hours/week Classroom Instruction 2 hours/week Seminar Oral Examination --

27 Module Management in Private and Institutional Households Module compulsory for: Specialization field Lifestyle, Building Environment and Resources ID: OE-BS-MGP Module elective for: Specialization fields Food Business and Nutrition and Health Students can identify and appreciate private and institutional households as parts of economics. For both private and institutional households, they are able to describe tasks and objectives and to assess future developments describe principles of management, with focus on cost management, work organisation and output, including aspects of sustainability. apply these principles to different forms of private households as well as institutional households. implement cost management, accounting and book-keeping systems in private households plan and perform work and design workplaces in a project context Organisations supporting households and their role in the economy Economical assessment of the output of private households Sustainability For private households: Historic development of households Household Management as a task for services of public interest with targets Private household as system with subsystems Cost management, accounting, bookkeeping for private households, indebtedness and over indebtedness Work planning and performance, output Households in life cycle, types of households Classroom Instruction and Exercises formal: -- Bachelor (Oecotrophologie) 135 hours, of which - 51 contact hours For management of institutional households Management of Personnel Accounting Management of Equipment Services in Catering Services in Cleaning Services Related to Living and Textiles recommended: of modules Business Administration 1, 2, 3 (OE-BS-WI2, -WI2, -WI3) 2 hours/week Classroom Instruction 2 hours/week Exercises Written Examination --

28 Module Consumer Protection and Counselling Module compulsory for: Specialization fields Lifestyle, Building Environment and Resources and Nutrition and Health ID: OE-BS-VVB Module elective for: Specialization fields Food Business Students can assess the position of consumers in the European market and in Germany. explain the historic development of consumer policy and consumer institutions in Europe and Germany explain the basics of the present consumer policy in Europe and Germany distinguish consumer education, consumer counselling and consumer information and show examples for Europe and Germany describe the behaviour of several consumer groups design measures directed at different target consumer groups in a project context. Position of consumers in the European market and in the market of the Federal Republic of Germany Consumer behaviour and factors affecting it Historic development of consumer policy and consumer institutions in Europe and Germany Current consumer policy in Europe and Germany Objectives, responsibility, financing and institutional classification or categorisation of the different European and German consumer institutions different approaches to consumer education, consumer counselling and consumer information Project Work and Seminar formal: -- Bachelor (Oecotrophologie) 135 hours, of which - 51 contact hours recommended: of modules Business Administration 1, 2, 3 (OE-BS-WI2, -WI2, -WI3) and Culture, Lifestyle and Nutrition (OE-BS-KLE) 2 hours/week Project work 2 hours/week Seminar Oral Examination --

29 Module Civil Engineering Module compulsory for: Specialization field Lifestyle, Building Environment and Resources ID: OE-BS-HVT Module elective for: Specialization fields Food Business and Nutrition and Health The students know the technical systems and the quality attributes for water / heating / air-conditioning / ventilation / lighting / noise insulation (Professional competence), know the economics and political structures of the energy, water and waste disposal markets (Professional competence), understand that optimal use of resources and the well-being of inhabitants requires complex networked ("intelligent") technical solutions (methodological and social competence), can evaluate house and building technology considering consumption of primary energy (Professional competence) can participate competently in planning for building technology (together with engineers, architects and business administrators) and manage these in a target oriented fashion (Professional competence). Energy production and consumption, network structures, time and regional consumption load, tariffs; Heating and hot water systems in households and buildings, consumption and cost characteristics; Electrical systems, functionality and performance of electrical supply systems, electrical security; Water reclamation and distribution, parameters and standards for water Quality; Air conditioning and ventilation, noise insulation and interior lighting in buildings and living space, physiological well-being; Building control and communication technology, management and regulation, networking, "Smart Home" Classroom Instruction and Laboratory practical formal: -- Bachelor (Oecotrophologie) 135 hours, of which - 51 contact hours recommended: of module Physics and Domestic Technology (OE-BS-PHT) 2 hours/week Classroom Instruction 2 hours/week laboratory practical Oral Examination Laboratory report

30 Module Management of Resources Module compulsory for: Specialization field Lifestyle, Building Environment and Resources ID: OE-BS-RMT Module elective for: Specialization fields Food Business and Nutrition and Health The students know the economic and ecological parameters relevant to the resources energy and water (Professional competence); know the economic, legal, social and environmental factors affecting use of resources (Methodological competence); understand the economic, legal and political instruments to control consumption in order to increase efficiency and sufficiency (Methodological, social competence); can explain and defend consumption bills for private and large households, for professional property management competently (Professional competence); can prepare decision papers for private and large households as well as for building management, and evaluate such papers from the positions of different stakeholders (Methodological competence). Scenarios of Increasing Efficiency and Sufficiency, Long Term Strategies, Analysis Methods (Supply Chains, Life Cycle Analyses, Ecological Balance); Legal regulations and Norms, Control of Consumption, Calculation of Energy Requirements; Management of Resources;Cost Savings through changes in Buildings, Devices, and behaviour;, Legal Norms und Incentives through Subsidies Private, Industrial and Regional Energy Concepts, Contracting; Special Aspects of Environmental and Use of Resources(e.g. Agenda21; Climate Relevance); Methods and Sources of Information of Consumer Counselling with respect to use of resources. Classroom Instruction and Exercise formal: -- recommended: of modules Business Administration 1 and 2 (OE-BS-WI 1, OE-BS-WI 2) and Physics and Domestic Technology (OE-BS-PHT) Bachelor (Oecotrophologie) 135 hours, of which - 51 contact hours 2 hours/week Classroom Instruction 2 hours/week Exercises Written Examination --