Ernährungswissenschaft

Nutritional teaching at a high professional level, adapted to the current state of science.

All nutritionally relevant food ingredients, their chemical properties, reactivity, and function for the human body are presented in a scientifically sound manner.

Clear illustrations, figures, and tables, along with the intensive combination of theory and practice, support learning success.

This material is ideal for vocational grammar schools, vocational colleges, and universities of applied sciences. It is well-suited as a reference work and for self-study.