FPH-10306 Introduction to Food Technology


Credits 6.00

Teaching methodContact hours
Excursion (one day)6
Course coordinator(s)dr. ir. JK Heising
Lecturer(s)prof. V Fogliano
prof. dr. E van der Linden
ir. CHL Doeswijk-Voragen
dr. ir. MW den Besten
A de Vries
ir. MA Zijp
dr. ir. JK Heising
prof. dr. ir. RM Boom
ir. G Moerland
dr. ir. J Diederen
Examiner(s)prof. dr. E van der Linden

Language of instruction:



The course is the first course within the curriculum of Food Technology. The aim of the course is to introduce the students to the 5 disciplines in Food Technology. They will learn about the basic themes within each of the 5 disciplines and explore a few quantitative examples per discipline. In addition, the various specialisations throughout the entire food technology curriculum will be treated in a qualitative fashion. Also an excursion to a factory will be held to give practical exposure. All disciplines will be explored in a case assignment that continues throughout the whole period. Acquaintance with ICT (word/powerpoint,...) and library tools is enhanced and examined.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand the basic elements and concepts of the scientific disciplines that span food technology;
- understand the disciplinary frameworks that are constructed from the basic elements and concepts;
- apply the knowledge on a defined set of basic phenomena to explain and control properties of foods, within the context of one discipline;
- understand and apply this understanding how to manipulate these phenomena;
- recognise which phenomena of different disciplines are relevant to explain and control properties of foods, and point out their interrelationship(s) (i.e. identfy interdisciplinarity);
- use ICT-software programs;
- understand the overall context in which the food industry and its stakeholders operate.


Lectures will be given on general outlines of the subject matter. Exercises in the reader will be addressed on an exemplary basis. Answers of all exercises are also provided in the reader. The exercises that are not treated in class but should be made by the students themselves, preferably during the week that they follow the according lectures. 

Acquaintance with ICT (word/powerpoint,...) via a module is available on the Internet in the learning environment Brightspace. Students can work anywhere at the university or at home. Attendance at the scheduled lectured hours is not compulsory . During the scheduled hours assistance is available to help you with problems. Especially for students with ample Microsoft software experience, it is advisable to work regularly on the course.

All 5 disciplines will be explored in a case assignment. In the case students will individually acquire knowledge and apply knowledge by answering formulated questions from all 5 disciplines of food technology. The students will study a food product from different points of view: from the separate disciplines, and by integrating the disciplines. The answers to the questions of this case assignment need to be written in a report, which needs to be handed in via turnitin, on Brightspace. Subsequently the students are required to peer-review each other's reports in groups of 5-6 persons using feedback questions. The reviewed work needs to be translated into a powerpoint presentation displaying the answers as established by the group, and presented by each group in the class room, after which the answers are discussed by students and teachers together. More information about the case can be read in the Case information on Brightspace.

For the disciplines of food microbiology and food quality and design a practical has to be conducted.

Furthermore an excursion to a factory will be held to give practical exposure.

Brighspace can be consulted for the course materials (including links to recordings of lectures from WurTV). Brightspace also contains a practice exam and the course schedule.


- an exam on Food Science and technology by means of a multiple choice exam about the topics covered in the lectures, exercises, and practice related work (counting 75%);
- an exam on using IT-tools (referred to as CCI, 25%);
- the part Exploration of the domain of Food Technology part (EFT) needs to receive the grade "passed" in order to grant a final mark of the entire course;
- both the FQD practical and the Microbiological practical need to receive the grade "passed" in order to grant a final mark of the entire course;
- to pass the course a minimum grade of 5.5 for the CCI exam and a minimum grade of 5.5 for the Food Science and Technology exam should have been obtained. A resit is on the entire CCI exam and/or the entire Food Science and Technology exam. Neither of
these two exams can be subdivided 
for examination into smaller parts. No resits are allowed for exams for which a grade of 5.5 or higher has been obtained;
- bonus credits obtained for the case assignments will remain valid for the same length of time as the CCI part and Food Science and Technology part.


For some of the disciplines non-compulsory literature is provided in the lecture notes.

Compulsory for: BFTFood TechnologyBSc1AF