Wageningen University (WUR) • Master Food Technology

This document includes a summary of the knowledge presented during class of SPCP course. It also includes easier ways I came up with to understand and actually comprehend the concept's meanings.

This document includes a summary of the knowledge presented during the presentations during class and was used to pass the course.

This document contains my summary of course Food Flavour Design affiliated with the presentations and notes taken during class.

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!