Food science

The food science or Trophologie is a natural science that deals with the basics, the composition and the effect of diet. It is located between the fields of medicine and biochemistry.

History

Before the food science took shape as an independent teaching and study, mainly chemists working in this field. It was examined the chemical composition of the food. The main components of the human diet since the 19th century were protein, fat and carbohydrates. The quality of food was measured to the discovery of vitamins and nutrients solely on the number of calories.

At the University of London Bachelor of Science and Master of Science in nutrition science have been established at the instigation of the British physiologist John Yudkin in the 1950s.

The food science as a discipline was institutionalized in Germany in November 1956 with the appointment of Hans- Diedrich Cremer to the Chair of Human Nutrition at Giessen. The Institute of Food Science was first settled at the Academy of Medical Research and Education, which passed at the reopening of the Justus- Liebig University in the Human Medicine. Over time, followed by seven other universities with similar facilities.

Demarcation

In contrast to the household and Nutrition ( Dietetics ) nutrition science studied by purely scientific methods, the processes involved in nutrition, digestion and the metabolism of particular people, but also the plants and animals.

Studies and Research

In the Federal Republic of Germany there are nutritional science professors or institutions at the following universities:

  • University of Bonn
  • Hochschule Fulda
  • University of Giessen
  • University of Halle -Wittenberg
  • University of Hohenheim
  • University of Jena
  • University of Kiel
  • Technical University of Munich
  • University of Potsdam, connected: German Institute of Human Nutrition
  • Research Institute for the Biology of Farm Animals, connected: the former Oskar Kellner Institute of Nutrition Physiology

Meanwhile, almost the statements on Bachelor of Science and Master of Science have been converted at all locations in Germany. In the basic studies chemistry, mathematics, statistics, physics, anatomy and physiology are first taught. In the main study biochemistry, clinical nutrition and pharmacology are discussed.

The central Library in Germany for the subject of nutrition science is the ZB MED at its location in Bonn.

In Austria there is the study of nutritional sciences at the University of Vienna.

Career field

The professional field of nutritionists covers basic biochemical research, for example in the pharmaceutical industry, to applied product development in the food or chemical plants to nutritional counseling.

Known Nutritionist

  • Hannelore Daniel (* 1954)
  • Wolfgang Feil (* 1959)
  • Claus Leitz (b. 1933)
  • Gertrud Rehner (* 1926)
  • Hans Adalbert Schweigart (1900-1972)
  • John Yudkin (1910-1995)
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