While going from agricultural raw materials to food products many steps have to be taken. Usually these steps are necessary to extend the shelf life of food, to increase the variety in the diet and/or to provide the nutrients required for health.
During food production aspects on food microbiology, food chemistry, food physics and food process engineering plays a central role. These aspects are covered in this BSc minor.
This BSc minor is meant for students who have a basic background in biology, chemistry and mathematics. The BSc minor could also serve as an introduction for students who want to pursue the MSc Food Technology, but lack the proper background in the BSc.
After successful completion of this minor students are expected to be able to:
- explain the desired (e.g. in fermentations) and undesired (e.g. in spoilage) effect of micro-organisms on food;
- understand chemical properties of food ingredients and the effect of (bio)chemical reactions that take place during food production;
- analyze colloidal structures existing in food and the effect of physico-chemical phenomena arising in foods;
- understand the mechanistic analysis and mathematical description of various unit operations in food processing.
BSc Minor Coordinator
Dr ir A.E.M. Janssen
This minor is interesting for a broad range of study programmes. Assumed knowledge: VWO level Biology, Chemistry and Mathematics.
Components of the BSc Minor