Topic outline

  • This course explains the importance of food composition tables and databases, food description (selection and nomenclature), food components (analysis, calculation, conversion and units), covers the aspects of quality and food biodiversity, as well as compilation principles.

      • System Requirements

        The online version of this course runs on the latest versions of the major browsers, such as Chrome, Safari, Edge and Firefox.

        The downloadable version only runs on Windows PC’s and no additional software is needed.

        • Audience

          The course is designed to be primarily used in universities, as it is important that future generations of nutritionists, food scientists, dieticians, chemists analysing food components, food composition data compilers, health professionals and agronomists appreciate food composition data and use them adequately in their respective fields to improve data quality, availability and usage worldwide. It can also be used by self-learners interested in food composition, or in conjunction with food composition courses, or within institutes for capacity development in food composition.

          • You will learn about

            • Basic principles of food composition data.
            • Food description (selection and nomenclature).
            • Food components (definition, selection calculation, conversion and analysis).
            • International Network of Food Data Systems (INFOODS) tagnames and their application.
            • Quality consideration and compilation principles.

            • Course structure

              The course consists of 14 lessons, ranging from approximately 25 to 65 minutes duration each, grouped into five units:

              Unit 1 - Basic Principles of Food Composition Data
              • Lesson 1.1 – Introduction
              • Lesson 1.2 – Food Composition Tables and Databases

              Unit 2 - Food Description
              • Lesson 2.1 – Food Selection and Nomenclature

              Unit 3 - Food Components
              • Lesson 3.1 - Component Definition and Selection
              • Lesson 3.2 - Calculation and Conversion of Components and Units
              • Lesson 3.3 - Food Component Analysis
              • Lesson 3.4 - INFOODS Tagnames and their Application

              Unit 4 - Quality Consideration
              • Lesson 4.1 - Quality data
              • Lesson 4.2 - Food Biodiversity

              Unit 5 - Compilation
              • Lesson 5.1 - Compilation Principles
              • Lesson 5.2 - Recipe calculation
              • Lesson 5.3 - Compilation Exercise: Archival Databas
              • Lesson 5.4 - Compilation Exercise: Reference Database
              • Lesson 5.5 - Compilation Exercise: User Database

              • Partners

                International Network of Food Data Systems (INFOODS)