|Teaching method||Contact hours|
|Course coordinator(s)||DP Bolhuis PhD|
|Lecturer(s)||dr. JLF Hagelaar|
|dr. ir. CMM Lakemond|
|dr. ir. EJH Spelt|
|DP Bolhuis PhD|
|Examiner(s)||dr. ir. CMM Lakemond|
|DP Bolhuis PhD|
Language of instruction:
ZSS06100 Laboratory Safety
Assumed knowledge on:
FQD-20306 Food Quality Management.
Food Quality Analysis and Judgement is a course which focuses on measuring and evaluating food quality through finding relevant measurable food properties that are indicators for food quality aspects. Theoretical topics (lectures) include chemical, physical, and sensorial indicators for food quality plus lectures on judgement in decision making processes. The extensive practical deals with translating the concept of food quality of real products into measurable food properties, to measure these, to judge the outcomes and to translate these back to food quality. In the last phase of each practical the students draw conclusions based on experimental data and report their findings. In the case assignment the students need to relate the conclusions from the practical to management decisions in a real company situation.
After successful completion of this course students are expected to be able to:
- explain causes of variation in food due to product, process or human dynamics over the supply chain;
- explain how food quality is perceived and measured by food technologist and execute chemical, physical and sensory related experiments;
- analyse and critically discus experimental results;
- draw conclusions based on an integration of experimental results and literature and translate these to management decisions;
- gain experience in designing and justification of experiments, executing of the experiments, scientific writing and presenting;
- translate the concept of food quality of real products into measurable food properties, to measure these, to judge the outcomes and to translate these back to food quality;
- evaluate different levels of measurements and interpretation of quality attributes from different positions in the agri-food production chain and make recommendations;
-understand the mental process of analysis, judgement up to decision, and the influencing factors in a quality control setting.
- following lectures;
- writing research protocol, literature study;
- laboratory work;
- oral presentations;
- attending an excursion;
- making project reports.
- written exam (50%);
- practical and cases (50%). All seperate marks must be equal or higher than 5.5.
The course material is offered on line through Brightspace.
|Restricted Optional for:||MFQ||Food Quality Management||MSc||2AF|