FCH-12306 Food Technology for Nutritionists

Course

Credits 6.00

Teaching methodContact hours
Lecture16
Tutorial25
Practical50
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:

Dutch

Assumed knowledge on:

Macronutrients and Micronutrients (e.g. HNH-10806 and HNH-28305), some basics in organic chemistry (e.g. ORC-13803)

Continuation courses:

BSc Minor Food Technology

Contents:

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.

Learning outcomes:

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.

Activities:

- lectures
- 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:

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.

Literature:

Lecture slides and other learning material will be provided in Brightspace. Lab manual is provided online via LabBuddy.

ProgrammePhaseSpecializationPeriod
Compulsory for: BVGNutrition and HealthBSc6MO