Wageningen University (WUR) • Master Food Technology

Pinch and Exergy Exam Sustainable Food and Bioprocessing, complete with the calculations

Tutorial Chapter 2 Mass and Heat Flow including sustainable blanching, comparing energy efficiencies, producof a soy protein, energy balance, bioethanol, sankey

A summary of the reader of the Food Technology Masters course Food Flavour Design (FQD-37806): - Written in English - Up to date (written in 2024) - With highlighted terms & illustrations - With additions from lecture slides when necessary - Devided into the 4 modules: Flavour Generation, Flavour and Food Matrix Interactions, Drivers of Flavour Perception & Measuring Flavours in Food

Including question and answer of the exam preperation

Include question and answers practice exam also include resit question and answer

The document is a summary of the entire booklet of lecture notes provided during the course, integrated with the information given during lectures and practicals.

This summary was written in this academic year. It contains all lecture notes from this course, combined with the provided literature, quiz answers (incorporated in the text) and information from the preceding course Food Microbiology (FHM20306). Topics covered in the summary: - Notes from all lectures. - Quiz answers incorporated in the text. - Necessary information from provided literature. - Schematic overview for metabolism. - Schematic overview for enzymology. - Periodic table of f...

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.