FHM-10806 Nutrition and Food Product Quality
Course
Credits 6.00
Teaching method | Contact hours |
Problem-based learning | 16 |
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.
Programme | Phase | Specialization | Period | ||
---|---|---|---|---|---|
Compulsory for: | BBP | Organic Agriculture | BSc | 1 |