FCH-37403 Laboratory Class II - Food Ingredient Functionality (online)

Course

Credits 3.00

Teaching methodContact hours
Practical76
Course coordinator(s)dr. JP Vincken
Lecturer(s)dr. JP Vincken
dr. E Scholten
Examiner(s)dr. JP Vincken
dr. E Scholten

Language of instruction:

English.

Assumed knowledge on:

Food Ingredient Functionality DL1.

Contents:

This course comprises a 2-week laboratory class at the campus of Wageningen University & Research and addresses the techno-functionality of various classes of food ingredients (polysaccharides, proteins, and lipids/surfactants). Chemical characteristics of food ingredients are measured in order to predict their techno-functional properties. These properties are verified by physical measurements. Subsequently, physical systems relevant to food products (e.g. emulsions, gels, and foams) are built and the interactions between food ingredients are related to their fine structure, as well as to the conditions (e.g. pH, ionic strength) employed. The various forces/concepts underlying the stability of these systems are discussed.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain the mechanism of the techno-functionality of ingredients;
- predict and explain the effect of interaction between food ingredients on physical stability of the food system under different conditions ;
- make deliberate choices in application of ingredients ;
- choose and conduct experiments to analyse the structural aspects of food ingredients ;
- choose and conduct experiments to analyse the functionality of food ingredients.

Activities:

During the practical, students will work in small groups of 3-4 students to determine the exact chemical structure of different ingredients using a variety of techniques. Additionally, you will study the interactions between food ingredients in different model systems (foams, gels, emulsions). A tutorial to plan and design the experimental set-up will be provided prior to the lab classes.

Examination:

The final grade is based on evaluation of the performance during the experimental work and on the quality of a PowerPoint presentation.

Literature:

All information will be provided on Blackboard.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTFood TechnologyMScK: Food Technology (Distance Learning)3DL