Have you ever wondered how biomolecules or chemical compounds contained in food affect our genes? Why each of us perceives the taste of foods differentely or how certain nutrients influence human health on a molecular level? This course explores the fascinating correlation between food, the human genome and the potential application of food science in medicine, in an interdisciplinary manner.

Students are introduced to fundamental concepts of food biochemistry and investigate the influence of nutrition in gene expression. Through the study of basic biological and pharmacological principles, they examine the crucial role of food science and technology in combating inflammations and serious diseases. Gene regulation, nutrigenomics and the study of novel edible materials with application in medicine are some of the key concepts of the exciting world which bridges food and medicine! Students also gain hands-on experience with laboratory techniques, involving gel electrophoresis, synthesis of polymeric materials for personalized medicine, and various biochemical assays (e.g. DNA extraction).

Learning Objectives:
• Study of the structure of nutrients and their impact on human body function.
• Investigate the bioactivity of nutrients and its application in treatment of various diseases.
• Practice laboratory techniques used in biosciences and food industry.
• Develop and communicate cutting-edge projects through poster and oral presentations.