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 FCH30306 5
- Food Chemistry FCH20806 1
- Food Digestion: Fermentation & Gut Health FCH32306 2
- Food Digestion: fermentation and gut health FCH32306 1
- Food Flavour Design FQD37806 2
- Food Ingredient Functionality FPE30306 12
- Food Structuring FPE30306 3
- Food stucturing FPE-30306 1
- Food Toxicology TOX30306 1
- FPE30306 FPE30306 1
- FQD31806 1
- FQD37806 FQD37806 2
Nieuwste samenvattingen Wageningen University (WUR) • Master Food Technology
important summary of Food structuring hundred pages reader
This document contains a concise summary of 28 pages for the course Sensory Perception and Consumer Preference (Wageningen University). All information from lectures, articles and reflection meetings is integrated within this summary. The summary contains: 
- Introduction 
- Sensory information processing 
- Food marketing to children 
- Categorization and expectation management 
- Emotions in consumer experience 
- Type 1&2 information processing 
- Construal level theory and nudging 
- Sensor...
This document contains a summary of the complete course content of Predicting Food Quality (FQD-31306) at Wageningen University. All modules are described. 
- Module 0: Introduction 
- Module 1: Predictions, models, errors and uncertainty 
- Module 2: Thermodynamics 
- Module 3: Reaction rates 
- Module 4: Microbial kinetics 
- Module 5: Enzyme kinetics 
- Module 6: Kinetics and reactors 
- Module 7: Shelf life modelling 
- Module 8: From Analysis to Design
This document contains all relevant text and images of the lectures given by G. Sala and M. Hennebelle in the course Molecular Gastronomy.
This document contains all text and relevant images of the lectures given in the course Food digestion fermentation and gut health
This document contains all the text and relevant images of the lectures given by L. Sagis and P. Venema.
This file contains all the text and important images of the lectures given in the course Advanced food chemistry
Summary Advanced Food Chemistry - Proteins part. See also my other summaries for the other parts. 
Wageningen Univeristy - FCH-30806 
Contains the following: 
- Occurrence, isolation and properties of commonly used proteins 
- Composition of isolated proteins 
- Structural properties of commonly used food proteins 
- Forces that stabilise protein structure 
- Protein unfolding in experiments 
- Aggregation 
- Gel formation
Summary Advanced Food Chemistry - Phenolics part 
FCH-30806 at Wageningen University 
This summary contains the following: 
- Structure and biosynthesis of phenolics 
- Analysis and isolation of phenolics 
- Oxidation of phenolics 
- Effect of structure on reactivity of phenolics 
- Inhibition of oxidative browning 
- Reactivity of sulphite with anthocyanins 
- Cases
This summary covers the reader (Food Ingredient Functionality), the tutorials and knowledge clips given during this course.