Wageningen University (WUR)

a summary of the course qve20306 veterinary epidemiology and economics. this is a P2 mornings course in the year at WUR.

Samenvatting - Consumer behaviour: concepts and research methods (MCB30306)

Samenvatting - Human Decision Making

Readings of Economics of consumption, society and welfare

Lectures of economics of consumption, society and welfare

The lectures of Applied information technology

The lectures of principles of sensory science

A summary of the lectures and the book of basic sensory science

These are quite a lot (65 pages!!) of important terms, definitions and (exam) questions to study for the exam. It contains all 5 themes discussed in the course. There might be some double terms phrased differently to really help you understand everything well. This is all you need! If you attended the lectures and study this well, you will pass definitely. No need to spend a lot of time and effort in creating useless summaries. It is possible to import this into Anki and Quizlet, for example...

Summary 'Ready to advance in Statistics - MAT10000' - good summary to prepare yourself for the course advanced statistics MAT-20306

Full summary reader Advanced Statistics (MAT20306)

summary of all lessons ADP30306

English: Complete summary of the mandatory readings for the course Introduction to Epidemiology and Public Health (HNH-24806). Includes all necessary theory as covered in the course. Ideal for preparing for exams and presentations. English: Complete summary of the required readings for the course Introduction to Epidemiology and Public Health (HNH-24806). Covers all essential theory as discussed in the course. Perfect for exam prep and presentations.

Samenvatting thema 1 molecular regulation of health and disease.

Extensive summary comprehending handwritten notes and visuals of the lectures and knowledge clips of Enzymology for Food and Biorefinery (FCH31306). Enzymology, endogenous enzymes, exogenous enzymes, protein structure, primary structure, secondary structure, tertiary structure, quaternary structure, EC numbers, enzyme classification, oxidoreductases, transferases, hydrolases, lyases, isomerases, ligases, substrate specificity, reaction specificity, enzyme kinetics, Michaelis-Menten kinetics,...

Extensive summary comprehending handwritten notes and visuals of the lectures and knowledge clips of Food Digestion: Oral and Gastric Structure Breakdown (FPE32306). Food digestion, oral digestion, gastric digestion, chewing, saliva, salivary enzymes, a-amylase, lingual lipase, stomach, HCL, pepsin, gastric lipase, transit time, gamma scintigraphy, MRI, satiety signaling, blood glucose regulation, cephalic phase insulin release, salivation, gastric transit time, in vitro digestion, cross-ove...

Extensive summary comprehending handwritten notes and visuals of the lectures and knowledge clips of Food Digestion: Nutrient Breakdown and Absorption (HNH30706). Food digestion, protein digestion, protein absorption, gastrointestinal tract, pepsin, endopeptidases, exopeptidases, amino acids, di-tripeptides, peptide transporter protein, amino acid transporters, secondary active transport, first pass metabolism, protein quality, ileal digestibility, fecal digestibility, DIAAS, PDCAAS, Hartnup ...

Extensive summary comprehending handwritten notes and visuals of the lectures and knowledge clips of Food Digestion: Fermentation and Gut Health (FCH32306). food digestion, fermentation, gut health, dietary fiber (DF), soluble fiber, insoluble fiber, prebiotics, human milk oligosaccharides (HMO), Bifidobacteria, short chain fatty acids (SCFA), fructooligosaccharides (FOS), inulin, resistant starch (RS), pectin, Maillard reaction, AOAC method, in vitro fermentation, colonic bacteria, viscosit...

Extensive exam summary about all the theory for Food Flavour Design. Food flavour design, Maillard reaction, fermentation, off-flavours, lipid oxidation, flavour compounds, food matrices, taste receptors, flavour perception, oral behaviour, sensorial perception, cross-modal interaction, food thermal treatment, phenolic compounds, aldehydes, ketones, volatile compounds, triacylglycerols, fatty acids, phospholipids, hydrolysis, oxidation reaction, food lipids, fatty acid nomenclature, triglyce...

Extensive summary of all the information given during the knowledge clips and lectures of Food Components and Health. Used to get an 8.5 grade for my exam Epidemiology, observational studies, experimental studies, study design, ecological studies, cross-sectional studies, case-control studies, cohort studies, intervention studies, correlation, causation, confounding, reverse causality, dietary intake, carbohydrates, dietary fiber, resistant starch, sugar, fat, lipids, fatty acids, cholesterol...