|Teaching method||Contact hours|
|Course coordinator(s)||dr. RA Notebaart|
|Lecturer(s)||prof. dr. J Knol|
|ir. J Wolkers-Rooijackers|
|prof. dr. EJ Smid|
|dr. ir. SE Schoustra|
|dr. RA Notebaart|
|dr. CM Araya Cloutier|
|Examiner(s)||dr. RA Notebaart|
|prof. dr. ir. MH Zwietering|
Language of instruction:
ZSS06100 Laboratory Safety
Assumed knowledge on:
FHM-21806 Food Fermentation.
Thesis FHM, BPE, FPE or MIB.
The lectures will deal with topics of functional and genome based analysis of fermentation processes, food safety aspects of fermentation, and enzyme and ingredient production for food applications. The course aims at providing insight in the major food fermentation processes, their biological, biochemical and engineering aspects.
Projects will be offered that enable integration of these areas. Project work will be carried out by groups of 5-6 students. During the first period of 2 weeks, the topics will be studied based on literature and other information provided by supervisors. Work plans will be made in consultation with the supervisors. During the following 4 weeks experimental work will be undertaken to reach the set aims. At the end, the groups will present their findings with a powerpoint presentation and a 4-page summary; this will serve as the final report.
After successful completion of this course students are expected to be able to:
- comprehend and integrate relevant aspects of food fermentation, genomics, enzymology and metabolic modelling;
- develop and formulate research objectives and a detailed work plan for experimentation;
- execute experiments using advanced techniques;
- interpret data obtained, assess these in relation to the objectives and defend these in oral presentations.
The course activities include lectures, group work to design experiments and develop project plans, oral presentations of work plans, progress and final results and performing laboratory experiments.
The grade mark will be based on a closed book theory test during the examination week, and on the project work.
Both subjects must be passed with at least 5.5, and a ratio of 30:70 (theory: project) will be used for calculation of the final grade.The mark for the project work is composed of (i) performance in the lab-class (35% of total mark) and (ii) oral and written reports (35% of total mark). Grade marks for the written exam and for the practical class will remain valid for a period of 5 years.
Lecture presentations, and related documentation, as well as project descriptions and related documentation, will be made available to students through the Learning environment@WUR.
|Compulsory for:||MBT||Biotechnology||MSc||B: Spec. B - Food Biotechnology||5AF|
|Restricted Optional for:||MFT||Food Technology||MSc||C: Spec. C - Food Fermentation and Biotechnology||5AF|
|MFT||Food Technology||MSc||A: Spec. A - Product Design and Ingredient Functionality||5AF|
|MFT||Food Technology||MSc||D: Spec. D - Dairy Science and Technology||5AF|