|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. J Diederen|
|Lecturer(s)||dr. TA van Beek|
|dr. MA Stieger|
|dr. ir. G Sala|
|dr. ir. J Diederen|
|prof. dr. MF Verweij|
|Examiner(s)||dr. JP Vincken|
|dr. ir. J Diederen|
Language of instruction:
Assumed knowledge on:
FHM-20306 Food Microbiology; FPE-20306 Food Process Engineering; FPH-20306 Food Physics; FCH-20806 Food Chemistry.
FCH-30306 Food Ingredient Functionality.
In this course the knowledge from different disciplines of food science will be combined to study the effect of processing on product quality, in relation to innovation of food products. The product quality will be described by chemical and physical properties and consumer perception. Examples are: consistency, colour, flavour and appearance of the food. An introduction to sensory analysis will be given, explaining the use of statistical computer programs to handle data sets from sensory analyses. In addition, the process of product innovation will be analysed in its society context, with emphasis on ethical issues. The theory on chemical analysis of foods with means of chromatography techniques will be given and practiced in lab tutorials.
The first part of the course includes class room lectures, tutorials, and sensory experiments. In the laboratory classes in the second part of the course, the students will work on groups of 4 students to produce an innovated food product starting from raw materials and compare its properties with those of an existing food product. Knowledge obtained from the first part of the course as well as from previous (food) courses will be integrated to understand the processing of any product properties.
After successful completion of this course students are expected to be able to:
- integrate theoretical and practical knowledge from various food science disciplines;
- understand the implications of changes in food product ingredients or processing on the final product properties;
- understand the effect of chosen processing on food properties and -quality;
- understand how food quality can be determined with appropriate sensorial and instrumental approaches;
- understand the methodology and use of modern analytical techniques;
- understand the ethical issues involved in innovation of food products and to apply this knowledge in practical situations;
- work in small groups and to plan, carry out and evaluate experiments to make an innovated food product and to present the results.
The course consists of three parts:
- lectures (food color, food physics, analytical techniques (GC/LC), sensory analysis, ethics)
- tutorials (GC/LC techniques, sensory analysis, ethical issues)
- laboratory classes (discipline integrating product practical)
Passing the course is based on:
- a written theory examination (open book) (60%)
- an assessment of the laboratory classes, including report (40%)
- requirements for the tutorials are met (participation, 0%)
To pass the course, grades for both the written examination and the laboratory classes should be 5.50 or higher.
The partial grade (for the lab classes) and requirements (for completion of the tutorials) are valid for 5 years.
Reader is available in the WUR-shop. All other learning material is available in Brightspace.
|Compulsory for:||BFT||Food Technology||BSc||6WD|