FCH-35303 Food Ingredient Functionality DL


Studiepunten 3.00

Knowledge clip0
Group work0
E-learning material0
Course coordinator(s)ir. MJB Molenaar
dr. ir. PA Wierenga
Lecturer(s)prof. dr. HA Schols
dr. ir. PA Wierenga
dr. E Scholten
Examiner(s)dr. JP Vincken
dr. E Scholten

Language of instruction:



Note: This is a distance learning course. This course can not be combined in an individual programme with FCH-30306 Food Ingredient Functionality. For campus students this course can not replace FCH-30306 Food Ingredient Functionality.

This course studies the relationships between the structure of food ingredients and their functionality. Functionality comprises e.g. gelling, foaming, emulsifying, and strategies to improve these ingredients for efficient use in food systems will be discussed.
The following aspects will be covered:
- overview of ingredients and their applications;
- extent to which ingredients are interchangeable;
- structure-function relationships of food ingredients, and their behavior in food systems;
- directed ingredient modification to improve functionality.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- explain the mechanism of action of techno-functional ingredients;
- argue why ingredients with similar chemical structures can have different techno-functionalities;
- analyse how ingredient functionality can be influenced by processing;
- argue the effect of interactions between different food ingredients under different conditions.


The activities during this course comprise: knowledge clips, animations, self-study of the material, digital case studies. The knowledge clips provide the theoretical background of the different topics. This will be complemented with reading material.


The final grade is based on a remote proctored written theory examination and a completion of the case studies. To pass the course, the final grade should be at least 5.5.


All information will be provided in Brightspace.

Verplicht voor: MFTDLSpec. Food Technology DLMSc2DL