FPH-10306 Introduction to Food Technology


Credits 6.00

Teaching methodContact hours
Excursion (one day)6
Independent study18
Course coordinator(s)prof. dr. E van der Linden
Lecturer(s)ir. G Moerland
ir. CHL Doeswijk-Voragen
ir. MA Zijp
prof. V Fogliano
A de Vries
M van Berkum
dr. ir. MW den Besten
dr. ir. J Diederen
prof. dr. ir. AJ van der Goot
dr. ir. JK Heising
prof. dr. E van der Linden
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 disciplines spanning food technology;
- understand the generic frameworks of each of them;
- apply several basic phenomena in foods;
- understand how to manipulate these phenomena;
- use ICT-software programs;
- understand the overall context in which the food industry operates.


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 Blackboard. 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 writte in a report, which needs to be handed in via turnitin, on blackboard. 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 blackboard.
Furthermore an excursion to a factory will be held to give practical exposure.
Blackboard can be consulted to repeat the explanations of the teacher on the exercises and the other course material (links to recordings of lectures from WurTV), and to view all the powerpoint slides. Blackboard also contains a practice exam and the course schedule.


- written exam about the topics covered in the lectures; exercises; experimental work (75%);
- and regarding the IT-tools (CCI, 25%).
To pass the course a minimum grade of 5.5 should be obtained, with at least a 5.5 for the CCI part.


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

Compulsory for: BFTFood TechnologyBSc1AF