|Teaching method||Contact hours|
|Excursion (one day)||4|
|Course coordinator(s)||dr. ir. J Diederen|
|Lecturer(s)||dr. ir. R Hartemink|
|dr. ir. J Diederen|
|M van Berkum|
|Examiner(s)||dr. ir. J Diederen|
|dr. JP Vincken|
Language of instruction:
FHM-20306 Food Microbiology; FCH-11306 Nutritional Aspects of Foods; FHM-22806 Food Hazards; FPE-10808 Food Production Chains.
This course is developed for students who would like to learn the basics of food technology: the chemistry, physics, microbiology and process engineering of food. The course is designed for students with no or little prior-knowledge of chemistry, physics and biology, still keeping it interested for those students who do have prior knowledge in these fields.
The course will start with a case study on an existing food product, studying all elements of the food label (ingredients, nutritional value, rules and regulations, etc.) and finding out the production process of this product. The outcome of this case study will be presented to the other students in order to cover a number of production processes. To obtain a good understanding of these production processes, theories on chemical, microbial, physical and process engineering aspects will be explained in the lectures. Exercises will be worked out to illustrate the theory. Processes that will be discussed are beer brewing, production of chocolate, dairy production, sugar refinery, production of ingredients, etc. Furthermore, the course deals with the quality of foods as a function of the treatments and conditions e.g. during shipment, pasteurization/sterilization and storage.
After successful completion of this course students are expected to be able to:
- understand various production processes in food technology;
- understand elementary biochemical and chemical reactions in food, such as browning, rancidity and caramelization;
- understand desired and undesired micro-organisms in several food products;
- understand the effect of temperature on micro-organisms and chemical reactions;
- understand elementary physical phenomena in food;
- make basic calculations on mass balances for the production processes of food products;
- recognize several basic processes in the food production chain and know the reason why the various steps in the production process are present;
- understand the effects of changing parameters in the production process on product quality.
The course consists of:
- a field trip;
- and a case study on an existing product will be worked out.
The final grade is based on:
- exam grade: 75% of course grade;
- case study report: 25% of course grade;
To pass the course, the exam grade should be 5.00 or higher.
The partial grade (for the case study report) is valid for 5 years.
Lecture notes will be available at the start of the lectures. Background information will be posted on Learning Environment@WUR.
|Restricted Optional for:||MFS||Food Safety||MSc||B: Food Law and Regulatory Affairs||1AF|