FPH-10306 Food Technology I


Credits 6.00

Teaching methodContact hours
One day excursion6
Learning supported by IT20
Practical intensively supervised20
Course coordinator(s)prof. dr. E van der Linden
Lecturer(s)prof. dr. E van der Linden
dr. ir. AEM Janssen
ing. C Oomen
dr. RR Beumer
dr. ing. R Verkerk
dr. ir. JPH Linssen
dr. G Beldman
Examiner(s)prof. dr. E van der Linden

Language of instruction:



This course introduces the various disciplines of food technology, the context of food technology, and provides education on the use of relevant IT-tools. Each discipline provides examples of how its specific scientific knowledge is applicable to the understanding of the behaviour of foods and applicable to the development of new foods. In addition, an excursion to a food company is organised.

Learning outcomes:

At the end of this course a student is expected to be able to:
- know the disciplines spanning food technology;
- know the generic frameworks of each of them;
- recognize several basic phenomena in foods;
- know how to manipulate these phenomena;
- use ICT-software programs;
- know the overall context in which the food industry operates..


Follow lectures and study their contents, work out the according exercises, to prepare and perform experiments, work out the requirements regarding IT-tools, participate in the excursion, follow all the introductory talks on food technology in general.


Written exam about the topics covered in the lectures, exercises, experimental work, and regarding the IT-Tools.



Compulsory for: BFTFood TechnologyBSc1MO