|Teaching method||Contact hours|
|Course coordinator(s)||ir. MJB Molenaar|
|Lecturer(s)||dr. ir. J Diederen|
|M van Berkum|
|ir. PJM Hulshof|
|dr. ir. MA Kabel|
|dr. A Herwig|
|ir. MJB Molenaar|
|Examiner(s)||dr. ir. J Diederen|
|dr. ir. MA Kabel|
Language of instruction:
Assumed knowledge on:
Macronutrients and Micronutrients (e.g. HNH-10806 and HNH-28305), some basics in organic chemistry (e.g. ORC-13803)
BSc Minor Food Technology
This course is designed specifically for students in the BSc Nutrition and Health programme.
Starting from a profound knowledge of the nutrients, the link to food products and food processing is made.
After successful completion of this course students are expected to be able to:
- know various production processes in food technology, for both food product and ingredients;
- know elementary biochemical and chemical reactions in food, such as enzymatic browning, lipid oxidation, Maillard reaction, protein denaturation;
- know how reactions in foods and of food ingredients relate to quality, texture, bioavailability and nutritional value;
- know several basic processes in the food production chain and understand the reason why the various steps in the production process are present;
- point out what the influence is of specific food processing conditions (e.g. boiling, baking, freezing) is on the content, composition and bioavailability of the food components;
- analyse the major components of foods and be able to convert own data to nutritional values;
- understand the various methods to generate nutritional values (e.g. food composition tables, NEVO table, nutrition declaration).
- know how nutritional and health claims are legally defined and what legislation governs them.
- practicals including preparation of the experimental plan and analysis of the data generated
- working on a case study in groups
- presenting the results of the case study in a mini-symposium.
- digital exercises to practice with the course content
Examination includes an exam (multiple choice questions) and assessment of the case work.
The practical and mini-symposium needs to be attended and completed in order to receive the grade.
Further details to be announced.
The partial grade (for the case study) is valid for 5 years.
Lecture slides and other learning material will be provided in Brightspace. Lab manual is provided online via LabBuddy.
|Compulsory for:||BVG||Nutrition and Health||BSc||6MO|