Wageningen University (WUR) • Food Technology

This document includes a summary of the linked book, integrated with the material explained during lectures and case studies

Summary of all the lectures of Food Physics (FPH20306).

Lectures: Food fraud, Allergies, HACCP

Lectures: Toxicology of food contaminants, Toxicology of food additives, Toxicology of heating, Toxicology of packaging material

Lectures: Overview of hazards and risks, Introduction to toxicology, Mode of action of chemicals, Adsorption Distribution and Excretion of chemicals, Metabolism of chemicals, Genetic toxicology, Chemical carcinogenesis, Toxicokinetics, Hazard characterization, Risk assessment, Toxicity testing including 3Rs, Food standards, Recent issues in toxicology.

Complete and detailed summary for Food Microbiology with important equations, pictures and detailed information about pathogenic bacteria, fermentation processes and hygiene management.

This summary was written in the academic year . It is based on the book, lectures and dry-lab assignments. The book referenced to in the lectures is: Food Microbiology 4th edition by Adams, Moss and McClure. Topics covered in the summary: - Chapter 1-11 from the book. - Notes from all lectures. - Report writing in food technology. - Outbreak investigation (necessary for exam). - Factsheet for pathogenic bacteria. - Common definitions and identification methods. Grade: 7

I have summarized all the obligatory reading articles for the course Food Crises: The Big Picture. These articles are ESSENTIAL for the exam, as the exam will be based on almost all of these articles. It should be noted that the article of the Green Revolution is lacking in this summary.

I have summarized all lectures of the course Food Crises: The Big Picture. This will help you prepare for the exam. The lecture contents are based on the obligatory articles, recommended by the professor.

This file contains all information needed to prepare yourself for the exam of the course 'Insects as Food and Feed' (21306). Good luck studying :)

This document is a summary of all the lectures and includes notes of the article to be able to navigate through those during the exam, or summarise important paragraphs. Perfectly suitable to pass the open book exam, or in case this changes back to an on campus exam: the lecture notes are highly useful as well!

This document contains an extensive summary of the lectures of week 3 of the course (11-14) that prepares you for the exam.

This document contains good quality lecture notes / an extensive summary of the lectures of the first week of the course Global Food Security. It does not contain info on the literature that you should read for each lecture (this was also not discussed during the lectures).

Complete summary of all the relevant topics of food chemistry explained during this course (Colour changes and food flavours)

A complete summary of all the food physics aspects covered during the course of Molecular Gastronomy (FPH20806)

Complete summary of all the course information required for the exam of Food packaging and design (FQD21306)

Complete summary of all the relevant information needed to understand Milk & dairy in this course.

Complete summary of all the relevant information needed to understand interfaces in this course.

Complete summary of all the relevant information needed to understand sauces in this course.

Complete summary of all the relevant information needed to understand macromolecules in this course.