|Teaching method||Contact hours|
|Course coordinator(s)||ir. MJB Molenaar|
|dr. ir. PA Wierenga|
|Lecturer(s)||prof. dr. HA Schols|
|dr. E Scholten|
|dr. ir. PA Wierenga|
|Examiner(s)||dr. JP Vincken|
|dr. E Scholten|
Language of instruction:
ZSS06100 Laboratory Safety
Assumed knowledge on:
FCH-20806 Food Chemistry; FPH-20306 Food Physics.
MSc thesis Food Chemistry, MSc thesis Food Physics.
Note: This course has a maximum number of students. The deadline for registration is one week earlier than usual. See Academic Year.(http://www.wur.nl/en/Education-Programmes/Current-Students/Agenda-Calendar-Academic-Year.htm) -> Registration for Courses
The course is introduced with a general lecture that describes the driving forces behind innovations in food ingredient technology. The other lectures and knowledge clips focus on the technofunctionality of food ingredients which includes:
- The physical systems which are relevant to food products (various kinds of emulsions, gels, and foams) are described. The various forces/concepts underlying the stability of these systems are discussed in much detail.
- The structure-function relationships of the various classes of food ingredients (polysaccharides, proteins and lipids/surfactants) are discussed in detail. Much emphasis is put on molecular diversity, i.e. rather subtle structural differences can lead to substantially different properties of particular compounds. For instance, when the label of a product reads pectin, it is often not realized that there are many different kinds of pectin (low-methoxyl, high-methoxyl with a random distribution, high-methoxyl with a blockwise distribution, amidated pectin, etc.) with completely different application targets.
- A number of “challenging” products are discussed in detail. Here, the stability of systems and ingredient choice merge, and the fact that various ingredients can interact with each other becomes much more apparent. This part intends to make you aware of the fact that the food matrix is very complex, and that it is often not possible to replace one compound with another one without affecting the stability of the food system.
After successful completion of this course students are expected to be able to:
- explain the mechanism of action of techno-functional ingredients;
- argue why ingredients with similar chemical structures can have different technofunctionalities;
- analyse how ingredient functionality can be influenced by processing;
- argue the effect of interactions between different food ingredients under different conditions;
- design a strategy to identify a group of unknown functional ingredients;
- select and conduct experiments to analyse chemical properties and the technofunctionality of ingredients.
- defend deliberate choices in application of ingredients.
- active participation during plenary lectures;
- learning concepts by knowledge clips;
- self-study of theory;
- conducting digital case studies in which ingredient functionality will be studied with respect to chemical and physical properties;
- literature research;
- participation in laboratory classes in which the student independently designs and conducts experiments, followed by interpretation of the results.
The practical supports the plenary lectures and case studies.
The final grade is based on:
- written examination (75%), consisting of about 50% closed questions and 50% open questions.
- evaluation of practical work and reporting of the results (25%).
To pass the course, both the exam grade and the lab grade should be 5.00 or higher (combined average at least 5.50). The partial grade (for lab classes) is valid for 5 years.
Reader will be sold in the WUR-shop. All other learning material is available in Brightspace.
|Compulsory for:||MFT||Food Technology||MSc||1MO|
|MFTEM||Spec. European Masters in Food Studies EM||MSc||1MO|
|Restricted Optional for:||MNH||Nutrition and Health||MSc||F: Spec. F - Food Digestion and Health||1MO|