Wageningen University (WUR) • Master Food Technology
Meest recente samenvattingen voor de opleiding Master Food Technology op de Wageningen University (WUR). Op zoek naar een samenvatting voor Master Food Technology? Wij hebben diverse samenvattingen voor de opleiding Master Food Technology op de Wageningen University (WUR).
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Vakken Master Food Technology op de Wageningen University (WUR)
Er zijn samenvattingen beschikbaar voor de volgende vakken van Master Food Technology op Wageningen University (WUR)
- FCH 30306 Food Ingredient Functionality 2
- FCH-30306 Food Ingredient Functionality FCH30306 5
- Food Chemistry FCH20806 1
- Food Digestion: Fermentation & Gut Health FCH32306 2
- Food Digestion: fermentation and gut health FCH32306 2
- Food Digestion: Nutrient Breakdown and Absorption HNH30706 1
- Food Digestion: Oral & Gastric Structure Breakdown FPE32306 1
- Food Fermentation FHM21806 1
- Food Flavour Design FQD37806 4
- Food Flavour Design FQD37806_2024 FQD37806 1
- Food Ingredient Functionality FPE30306 7
- Food Structuring FPE30306 3
- Food stucturing FPE-30306 1
- Food Toxicology TOX30306 1
- FPE30306 FPE30306 1
- FQD31806 1
- FQD37806 FQD37806 2
Laatste content Wageningen University (WUR) • Master Food Technology
The following document contains a summary of the information provided by the reader but also additional notes taken from class. Some difficult concepts are explained from different sources as well for easier understanding.
The following documents present my summary of the course Food Ingredient Functionality and it is based on the book provided by the university but also concepts I found difficult to understand explained from other sources. These documents contain concepts explained in an easy-to-grasp way according to my judgement.
Summary notes for the course food flavour design that are important for the exam. Main key points are included with visual representation for certain parts.
This is a complete summary of the course Food Structuring. Includes a summary from the course reader, lecture slides and lecture notes.
This is a complete summary of the course Food Ingredient Functionality. Includes a summary from the reader, lecture slides, and lecture notes.
I have summarized the contents of the knowledge clips, lecture notes and feedback lecture of module 8. This document will help you prepare for the exam. Good luck!
I have summarized the contents of the knowledge clips, feedback lecture and lecture notes of module 7. This document will help you prepare for the exam. Good luck!
I have summarized the contents of the lecture notes, feedback lecture and knowledge clips of module 6. This document will help you to prepare for the exam! Good luck studying.
I have summarized the contents of the feedback lecture, lecture notes and knowledge clips of module 5 into this document. This will help you prepare for the exam! Good luck studying.
I have summarized the contents of the feedback lecture, knowledge clips and lecture notes into this document! This will help you prepare for the exam. Good luck studying!