|Teaching method||Contact hours|
|Course coordinator(s)||dr. JP Vincken|
|ir. MJB Molenaar|
|Lecturer(s)||dr. E Scholten|
|prof. dr. HA Schols|
|dr. JP Vincken|
|dr. ir. PA Wierenga|
|Examiner(s)||dr. JP Vincken|
|dr. E Scholten|
Language of instruction:
This course studies the relationships between the structure of food ingredients and their functionality. Functionality comprises techno-functional (e.g. gelling, foaming, emulsifying) and bio-functional (e.g. hormone look-alikes, cholesterol-lowering, appetite suppressant) properties. Strategies to improve these ingredients for efficient use in food systems will be discussed.
The following aspects will be covered:
- overview of ingredients and their applications;
- extent to which ingredients are interchangeable;
- structure-function relationships of food ingredients, and their behavior in food systems;
- directed ingredient modification to improve functionality.
After successful completion of this course students are expected to be able to:
- explain the mechanism of action of techno-functional or bio-functional ingredients;
- argue why ingredients with similar chemical structures can have different techno- and bio-functionalities;
- analyse how ingredient functionality can be influenced by processing;
- argue the effect of interactions between different food ingredients under different conditions.
The activities during this course comprise: knowledge clips, animations, self-study of the material, digital case studies and group work. The knowledge clips provide the theoretical background of the different topics. This will be complimented with reading material.
The final grade is based on a remote proctored written theory examination and a completion of the case studies. To pass the course, the final grade should be at least 5.5.
All information will be provided in Brightspace.
|Compulsory for:||MFT||Food Technology||MSc||K: Food Technology (Distance Learning)||2DL|