|Teaching method||Contact hours|
|Course coordinator(s)||dr. JP Vincken|
|Lecturer(s)||dr. ir. PA Wierenga|
|dr. JP Vincken|
|dr. E Scholten|
|prof. dr. HA Schols|
|Examiner(s)||dr. JP Vincken|
|dr. E Scholten|
Language of instruction:
Assumed knowledge on:
FCH-20806 Food Chemistry; FPH-20306 Food Physics.
MSc. thesis Food Chemistry, MSc thesis Food Physics.
This class comprises plenary lectures, case studies and a practical. The class studies the relationships between the structure of raw materials and ingredients and their functionality. Functionality comprises physical, bio-active (health-promoting) and sensory properties. For the most important ingredients and raw material constituents, their contribution to the characteristics of the complex food matrix will be indicated. For bio-active compounds the focus will be on their potential activity in the human body, as well as on methods to retain their activity in food. The following aspects will be covered:
- overview of ingredients and their applications;
- production of ingredients;
- extent to which ingredients are interchangeable;
- developments in ingredients;
- relationships between chemical and physical properties of ingredients, and their behaviour in model systems and food stuffs;
- directed ingredient modification to improve functionality.
After successful completion of this course students are expected to be able to:
- explain the mechanism of the techno-functionality or bio-functionality of ingredients;
- explain why ingredients with similar chemical structures can have different techno- and bio-functionalities;
- explain how ingredient functionality can be influenced by processing;
- predict and explain the effect of the interaction between ingredient and complex food matrix under different conditions;
- make deliberate choices in application of ingredients;
- choose and conduct experiments to analyse chemical properties and the techno-functionality of ingredients.
- active participation during plenary lectures;
- self-study of theory;
- participation in case studies in which ingredient functionality will be studied for a number of product groups/applications;
- literature research;
- participation in laboratory classes in which the student independently designs and conducts experiments, followed by interpretation of the results.
The practical supports the plenary lectures and case studies.
- written examination (75%);
- evaluation of practical work/compiling an oral presentation (25%): only averaged when >5.
Reader will be available in the plenary lecture room at the first day of the course.
Background information will be posted at Blackboard.
|Compulsory for:||MFT||Food Technology||MSc||F: European Master in Food Studies||1MO|
|Restricted Optional for:||MFT||Food Technology||MSc||I: Gastronomy||1MO|
|MFT||Food Technology||MSc||E: Dairy Science and Technology||1MO|
|MFT||Food Technology||MSc||C: Product Design||1MO|
|MFT||Food Technology||MSc||D: Ingredient Functionality||1MO|
|MFT||Food Technology||MSc||G: Sensory Science||1MO|
|MFT||Food Technology||MSc||B: Food Innovation and Management||1MO|