|Learning supported by IT
|Practical intensively supervised
|dr. JP Vincken
|dr. G Beldman
|dr. ir. PA Wierenga
|dr. JP Vincken
|prof. dr. ir. H Gruppen
|prof. dr. E van der Linden
Language of instruction:
Assumed knowledge on:
Food Chemistry (FCH-20806), Food Physics (FPH-20306)
MSc. thesis Food Chemistry, MSc thesis Food Physics
This class comprises plenary lectures, case studies and a practical. The class studies the relationships between the structure of raw materials and ingredients and their functionality. Functionality comprises physical, bio-active (health-promoting) and sensory properties. For the most important ingredients and raw material constituents, their contribution to the characteristics of the complex food matrix will be indicated. For bio-active compounds the focus will be on their potential activity in the human body, as well as on methods to retain the activity in the food. The following aspects will be covered:
- overview of ingredients and their applications;
- production of ingredients;
- extent to which ingredients are interchangeable;
- developments in ingredient: multi-component versus single-component ingredients functional foods; - relationships between chemical and physical properties of ingredients, and their behaviour in model systems and food stuffs;
- directed ingredient modification to improve functionality.
After this course the student is able to:
- point out how product functionalities can change as a result of processing;
- relate the properties of ingredients or raw material constituents to the complex food matrix;
- understand the relationships between the structure of ingredients and raw material constituents and their functionality by integrating their chemical and physical properties;
- make deliberate choices in application of ingredients;
- describe new developments in the field of ingredients;
- design and conduct experiments, and interpret the results.
Active participation during plenary lectures, self-study of theory. Participation in case studies in which ingredient functionality will be studied for a number of product groups/applications. Literature research. Participation in a laboratory course in which the student independently designs and conducts experiments, folllowed by interpretation of the results. The practical supports the plenary lectures and case studies.
Written examination (75%) and evaluation of practical work/compiling an oral presentation (25%): only averaged when >5.
Course guide, practical guidebook, handouts/reader.
|F: European Master in Food Studies
|B: Food Innovation and Management
|D: Ingredient Functionality
|E: Dairy Science and Technology
|G: Sensory Science
|C: Product Design