Food Technology Summaries
Samenvattingen van ieder vak van de opleiding Voedingsmiddelentechnologie aan HAS Hogeschool!
Also summary's availible for the Master Food Technology at Wageningen University & Research
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FREE Notes Food Chemistry - Knowledge clips Proteins
Free document that contains notes about the knowledge clips about Proteins.
- Class notes
- • 8 pages •
Free document that contains notes about the knowledge clips about Proteins.
FREE Notes Food Chemistry - Knowledge clips Lipids
Free document that contains notes about the knowledge clips about Lipids.
- Class notes
- • 7 pages •
Free document that contains notes about the knowledge clips about Lipids.
FREE Notes Food Chemistry - Knowledge clips Carbohydrates
Free document that contains notes about the knowledge clips about Carbohydrates.
- Class notes
- • 7 pages •
Free document that contains notes about the knowledge clips about Carbohydrates.
Summary Advanced Molecular Gastronomy - Chemistry AND Physics - complete course content!
Bundle of 2 summaries (discount!): - Advanced Molecular Gastronomy - Chemistry part - Advanced Molecular Gastronomy - Physics part
- Package deal
- • 2 items •
Bundle of 2 summaries (discount!): - Advanced Molecular Gastronomy - Chemistry part - Advanced Molecular Gastronomy - Physics part
Summary Advanced Molecular Gastronomy - Physics part
Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Physics part (lectures, knowledge clips, reader): The subjects are: - Basic physical concepts in food matrices - Ice cream - Chocolate - Water diffusion in bread - Bakery products - Dissolution of powders - Cooking techniques - Flavour release
- Package deal
- Summary
- • 18 pages •
Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Physics part (lectures, knowledge clips, reader): The subjects are: - Basic physical concepts in food matrices - Ice cream - Chocolate - Water diffusion in bread - Bakery products - Dissolution of powders - Cooking techniques - Flavour release
Summary Advanced Molecular Gastronomy - Chemistry part
Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Chemistry part. Subjects are: - Taste perception - Bitterness in beer - Umami and taste enhancement - Sweetness and sweeteners - Astringency - Beer foam - Bubbles in bread - Crystal control in ice cream
- Package deal
- Summary
- • 13 pages •
Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Chemistry part. Subjects are: - Taste perception - Bitterness in beer - Umami and taste enhancement - Sweetness and sweeteners - Astringency - Beer foam - Bubbles in bread - Crystal control in ice cream
Summary Food Flavour Design (FQD-37806) - Complete course content
Summary for the course Food Flavour Design (Wageningen University) Content: - Lipid oxidation - Fermentation - Maillard reaction - Flavour experience in the body - Taste and odour receptors - Impact of oral processing behaviour and oral physiology on flavour release and perception - Drivers of flavour perception - Flavour release as function of product formulation - Physics behind flavours - Flavour application - Impact of food product architecture and cross-modal interactions on flavou release ...
- Summary
- • 25 pages •
Summary for the course Food Flavour Design (Wageningen University) Content: - Lipid oxidation - Fermentation - Maillard reaction - Flavour experience in the body - Taste and odour receptors - Impact of oral processing behaviour and oral physiology on flavour release and perception - Drivers of flavour perception - Flavour release as function of product formulation - Physics behind flavours - Flavour application - Impact of food product architecture and cross-modal interactions on flavou release ...
Questions to practice exam Food Ingredient Functionality (Physics)
- Flashcards
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Questions to practice exam Food Ingredient Functionality (Proteins)
- Flashcards
- • 83 items •
Questions to practice exam Food Ingredient Functionality (Polysaccharides)
- Flashcards
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Summary Advanced Molecular Gastronomy - Chemistry part
Samenvatting ( tentamentips!) Productontwikkeling (Jaar 2, VM2408 Product Development 2)
Summary Food Ingredient Functionality - Polysaccharides part
Samenvatting HR GM (VM2406 Management & Organisatie, jaar 2 VM)
Summary Food Ingredient Functionality - Physics part