|Teaching method||Contact hours|
|One day excursion||6|
|Learning supported by IT||20|
|Practical intensively supervised||20|
|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.
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:||BFT||Food Technology||BSc||1MO|