This course aims to teach food engineering students the fundamental principles of human nutrition; to provide a scientific understanding of the digestion, absorption, and metabolism of nutrients; to develop healthy dietary habits at both individual and societal levels.

The course covers the functions, sources, digestion, absorption, and metabolism of essential nutrients (carbohydrates, proteins, fats, vitamins, minerals, and water). The relationship between nutrition and food engineering is explored through the evaluation of the nutritional value of foods and their contribution to human health.