Wageningen University • Master Food Technology
Latest uploads for Master Food Technology at Wageningen University. Looking for Master Food Technology notes at Wageningen University? We have lots of notes, study guides and study notes available for Master Food Technology at Wageningen University.
Courses Master Food Technology at Wageningen University
Notes available for the following courses of Master Food Technology at Wageningen University
- Advanced Food Chemistry 5
- Advanced Food Physics 1
- Advanced Molecular Gastronomy 3
- FCH-30306 Food Ingredient Functionality 2
- Food Chemistry 1
- Food Digestion: fermentation and gut health 1
- Food Flavour Design 2
- Food Ingredient Functionality 9
- Food Structuring 1
- Food stucturing 1
- Molecular Gastronomy 1
- Sustainability in food chains 1
Latest notes & summaries Wageningen University • Master Food Technology
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.
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)