FPH-10306 Food Technology I

Course

Credits 6.00

Teaching methodContact hours
Lecture44
Tutorial14
Excursion (one day)6
Independent study
Course coordinator(s)prof. dr. E van der Linden (erik.vanderlinden@wur.nl)
Lecturer(s)ir. MA Zijp
M van Berkum
prof. dr. E van der Linden
dr. ir. AEM Janssen
dr. ir. MW den Besten
dr. ing. R Verkerk
prof. dr. ir. AJ van der Goot
dr. ir. J Diederen
dr. ir. JK Heising
Examiner(s)prof. dr. E van der Linden

Language of instruction:

Dutch

Contents:

The course is the first course within the curriculum of Food technology. The aim of the course is to introduce the students to the 5 disciplines in Food technology. They will learn about the basic themes within each of the 5 disciplines and explore a few quantitative examples per discipline. In addition, the various specialisations throughout the entire food technology curriculum will be treated in a qualitative fashion. Also an excursion to a factory will be held to give practical exposure. All disciplines will be explored in a case assignment that continues throughout the whole period. Acquaintance with ICT (word/powerpoint,...) and library tools is enhanced and examined.

Learning outcomes:

At the end of this course a student is expected to be able to:
- know the disciplines spanning food technology;
- know the generic frameworks of each of them;
- know and apply several basic phenomena in foods;
- know how to manipulate these phenomena;
- use ICT-software programs;
- know the overall context in which the food industry operates.

Activities:

Lectures will be given on general outlines of the subject matter. Calculations will be made in front of the class following exercises in the reader. Answers of all exercises are also provided in the reader. The exercises that are not treated in class but should be made by the students themselves, preferably during the week that they follow the according lectures.
Acquaintance with ICT (word/powerpoint,...) via a module is available on the Internet in the learning environment Blackboard. Students can work anywhere at the university or at home. Attendance at the scheduled lectured hours is not compulsory . During the scheduled hours assistance is available to help you with problems. Especially for students with ample Microsoft software experience, it is advisable to work regularly on the course.
All 5 disciplines will be explored in a case assignment. In the case students will individually acquire knowledge and apply knowledge by answering formulated questions from all 5 disciplines of food technology. The students will study a food product from different points of view: from the separate disciplines, but also by integrating the disciplines. The answers on the questions need to be written in reports and handed in via turnitin on blackboard. Subsequently the students need to peer-review each other's reports according to feedback questions. The reviewed work needs to be translated into a powerpoint presentation and presented in the class room, in which the answers are discussed by students and teachers. More information about the case can be read in the Case information on blackboard.
Furthermore an excursion to a factory will be held to give practical exposure.
Blackboard can be consulted to repeat the explanations of the teacher on the exercises and the other course material (links to recordings of lectures from WurTV), and to view all the powerpoint slides. Blackboard also contains a practice exam and the course schedule.

Examination:

- written exam about the topics covered in the lectures; exercises; experimental work (75%);
- and regarding the IT-tools (CCI, 25%).
To pass the course a minimum grade of 5.5 should be obtained, with at least a 5.5 for the CCI part.

Literature:

For some of the disciplines non-compulsory literature is provided in the lecture notes.

ProgrammePhaseSpecializationPeriod
Compulsory for: BLTFood TechnologyBSc1AF