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
Summary of the course Advanced Food Chemistry - Carbohydrates part (FCH-30806) at Wageningen University. This summary contains the following: 
- Structure elucidation (sample preparation, extraction, fractionation) 
- Analysis of carbohydrates (sugar composition, glycosidic linkages, partial degradation, HPAEC, NMR, MALDI TOF MS etc.) 
- Cell wall polysaccharides (pectin, hemicellulose, cellulose) 
- Storage carbohydrate (starch and modified starches) 
- Dietary fibre (functionality, health eff...
Summary of the course Advanced Food Chemistry - Lipids part (FCH-30806) at Wageningen University. This summary contains the following: 
- Classification of lipids 
- Fatty acids 
- Major and minor lipid components 
- Analysis of lipid composition 
- Extraction of seed and pulp oil 
- Refining of fats and oils 
- Physical characeterstics of fats 
- Modification processes (hydrogenation, interesterification, fractionation, enzymatic modification)
Summary is divided in chapters which all contain the information of a reader related to a specific subject (which is also discussed during the lectures)
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 of all lectures in the course Sustainability in Food Chains (FPE-31806)
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 of all lectures and knowledge clips of the course of 2020/2021
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 ...
all lectures of the food structuring course (chapters I-VI)
Food ingredient functionality lectures: polysaccharides