|Teaching method||Contact hours|
|Practical intensively supervised||85|
|Course coordinator(s)||dr. ir. CMM Lakemond|
|Lecturer(s)||dr. ir. CMM Lakemond|
|prof. dr. ir. C de Graaf|
|prof. dr. ir. MAJS van Boekel|
|Examiner(s)||prof. dr. ir. MAJS van Boekel|
Language of instruction:
Assumed knowledge on:
The course will consist of three parts;
- lecture part providing students with theoretical knowledge (1 credits);
- practical part for doing measurements and tests (laboratory and test room) (3,5 credits);
- home-work part for making reports on structured assignments (1,5 credits).
After this course a student is expected to be able to:
- understand theoretical knowledge on food quality attributes, food properties and their relationships;
- describe a range of techniques to measure and/or analyse food properties, and understand how they relate to food quality attributes;
- understand theoretical knowledge on judging quality attributes;
- 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;
- judge quality attributes from different positions in the agri-food production chain, and relate this to measurements of food properties;
- draw scientific conclusions based on experimental data and relate these to management decisions.
Following lectures, literature search, laboratory work, questionnaires and interviews, making project reports
Oral and written.
|Compulsory for:||MFQ||Food Quality Management||MSc||2AF|
|Restricted Optional for:||WUQPC||BSc Minor Quality of Fresh Plant Products in Supply Chains||2AF|