FCH-12306 Food Technology for Nutritionists


Studiepunten 6.00

Group work6
E-learning material0
Course coordinator(s)ir. MJB Molenaar
Lecturer(s)dr. ir. MA Kabel
ir. PJM Hulshof
dr. ir. J Diederen
dr. A Herwig
M van Berkum
ir. MJB Molenaar
Examiner(s)dr. ir. J Diederen
dr. ir. MA Kabel

Language of instruction:


Mandatory knowledge:

ZSS06100 Laboratory Safety

Assumed knowledge on:

Macronutrients and Micronutrients (e.g. HNH-10806 and HNH-28305), some basics in 0rganic Chemistry (e.g. ORC-13803).

Continuation courses:

BSc Minor Food Technology


This course is specially designed for students in the BSc Nutrition and Health programme. Starting from a thorough knowledge of macro and micro nutrients, the link is made to food and food production. The emphasis will be on how processing and chemical reactions during food production or storage have an effect on the digestion and functional properties of various macro and micro nutrients. Other topics include different production processes, labeling and legislation of foods. During the case study, students will answer questions about all the above topics for different foods. The answers to the questions are presented by the students during a mini symposium. In the practical, students explore ​​how processing can not only influence the content analysis of the different nutrients in food, but also has an effect on (in vitro) digestion and physical properties such as foaming behaviour.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- know various production processes in food technology, for both food product and ingredients;
- know elementary biochemical and chemical reactions in food, such as enzymatic browning, lipid oxidation, Maillard reaction, protein denaturation;
- know how reactions in foods and of food ingredients relate to quality, texture, bioavailability and nutritional value;
- know several basic processes in the food production chain and understand the reason why the various steps in the production process are present;
- point out what the influence is of specific food processing conditions (e.g. boiling, baking, freezing) is on the content, composition and bioavailability of the food components;
- analyse the major components of foods and be able to convert own data to nutritional values;
- understand the various methods to generate nutritional values (e.g. food composition tables, NEVO table, nutrition declaration).
- know how nutritional and health claims are legally defined and what legislation governs them.


- lectures;
- practicals;
- working on a case study in groups;
- presenting the results of the case study in a mini-symposium;
- digital exercises to practice with the course content.


The final grade is based on:
- an exam (multiple choice questions) based on the lectures (80%);
- a grade for the case work (= average of the two power point presentations) and attendance during mini-symposium (20%);
- during the practicals presence and active participation is mandatory, all calculations need to be finished;
- to pass the course, both the exam grade and the case grade should be 5.00 or higher (combined average at least 5.50);
The partial grade (for the cases and practicals) is valid for 5 years.


All learning materials will be provided through Brightspace.

Verplicht voor: BVGNutrition and HealthBSc6MO