|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. PA Wierenga|
|Lecturer(s)||prof. dr. HA Schols|
|dr. JP Vincken|
|dr. ir. PA Wierenga|
|MSc WJC de Bruijn|
|Examiner(s)||dr. JP Vincken|
|dr. ir. PA Wierenga|
Language of instruction:
Assumed knowledge on:
FCH-20806 Food Chemistry.
MSc Thesis Food Chemistry.
The knowledge of the chemical composition and properties of food is of primary importance to ensure product quality. In the lectures of this course the effects of processing and storage conditions on the chemical composition of the major food components (lipids, carbohydrates and proteins) and phenolic compounds are discussed. Examples are the oxidation of lipids and the importance of lipid refining, the modification of polysaccharides, reactivity of phenolic compounds and unfolding and chemical reactivity of proteins. In addition to the basic knowledge attention is given to (1) the occurrence and reactivity of these compounds in different food products, and (2) the analysis of these compounds and their reaction products. The application of the information discussed during the lectures takes place in the computer assisted case study and the practical course.
After successful completion of this course students are expected to be able to:
- describe the structure and properties of components and of (bio)chemical reactions in food;
- explain the influence of conditions on (bio)chemical reactions;
- explain the influence of conditions on the properties of food components;
- explain the mechanisms during processing and storage which cause modifications of the components in food;
- explain the mechanisms during processing and storage which cause the formation of certain components in food;
- explain the mechanisms by which other components in food influence the behaviour and reactivity of the key components in food;
- describe the difference in composition and behaviour of components in a number of foods;
- design and conduct experiments and to analyse and interpret the results of these experiments.
Active participation during plenary lectures, self-study of theory. Participation in case studies in which interaction between food components will be studied for a number of product groups. Literature research. Participation in a laboratory course in which the student independently designs and conducts experiments, followed by interpretation of the results and writing a report. The practical supports the plenary lectures and case studies.
The final grade is based on;
- a written theory examination (75%), (of which 50% multiple choice and 50% open questions);
- a written report of laboratory classes and an assessment of the practical work (25%);
Both parts should be passed with a minimal mark 5.00 (combined average at least 5.50).
The partial grade (for lab classes) is valid for 5 years.
Reader is available in the WUR-shop. All other learning material is available in Brightspace.
|Compulsory for:||MFT||Food Technology||MSc||D: Ingredient Functionality||4WD|
|Restricted Optional for:||MFT||Food Technology||MSc||B: Food Innovation and Management||4WD|
|MFT||Food Technology||MSc||A: Food Biotechnology and Biorefining||4WD|
|MFT||Food Technology||MSc||C: Product Design||4WD|
|MFT||Food Technology||MSc||I: Gastronomy||4WD|
|MFT||Food Technology||MSc||E: Dairy Science and Technology||4WD|