The BSc minor focuses on topics which are important in consuming products of animal origin. Meat- and milk products and nowadays also insects are the important sources of dietary protein. Quality systems and quality aspects of foods of animal origin are also part of this minor. Food related allergies and intolerances, in which products of animal origin are often a main factor, are also reviewed.
The BSc minor is developed for students from the bachelor programs Food Technology (BFT) and Animal Science (BAS), although other bachelor students can attend this minor too (BBT, BML, BVG, BAT, BPW, BBI, BES, 'HBO' Food Technology and Veterinary Sciences).
This BSc minor is a programme minor.
After successful completion of this minor students are expected to be able to:
- explain the major changes of a physical, (bio)chemical and microbiological nature that occur during storage and further processing of foods of animal origin;
- interpret the mechanisms of action of major food allergens causing adverse reactions;
- apply general food technological knowledge to foods of animal origin ;
- assess the risks involved in using food raw materials containing potential allergens.
Language of Instruction
BSc Minor Coordinator
- Dr. ir. K.A. Hettinga
This minor is interesting for BAS, BBI, BBT, BVG, BAT, BPW, BES and BML.