FHM-10806 Nutrition and Food Product Quality

Course

Credits 6.00

Teaching methodContact hours
Problem-based learning16
Course coordinator(s)dr. ir. R Hartemink
Lecturer(s)dr. ir. R Hartemink
Examiner(s)dr. ir. R Hartemink
prof. dr. ir. MH Zwietering

Language of instruction:

Dutch

Contents:

The course consists of 6 weekly cases, dealing with the following topics :
Basic food components, vitamins and minerals, elementary reactions in foods, microbiology and quality, environment and food safety.
The cases will discuss whether, from a technological and nutritional point of view, organic and regular foods are identical.

Aims:

After following this course students should be able to:
- know and describe the main macronutrients in foods;
- know and describe the role of vitamins and minerals in foods;
- know elementary processes used in food industry, such as refining, drying etc on nutritional aspects;
- know elementary chemical reactions in foods, such as browning, rancidity and caramelisation;
- know and describe food-borne pathogens;
- know and describe effects of production on food pathogens and toxins;
- know and describe quality and quality control systems;
- know the principle of HACCP.

Activities:

Case studies with compulsory attendance.

Examination:

Written exam.

ProgrammePhaseSpecializationPeriod
Compulsory for: BBPOrganic AgricultureBSc1