Wageningen University (WUR) • Master Food Technology

Samenvatting van alle colleges van Product Properties and Consumer Wishes. De samenvatting is in het Engels.

I have summarized the content of the polysaccharide part of the reader for the course Food Ingredient Functionality (FCH30306). Together with the summary of the knowledge clips (see my other uploads), it form a great preparation for the polysaccharide part of the exam. Good luck studying!

I have summarized the contents of the color changes lectures. This file contains useful images. This document will help you to prepare for the color changes part of the exam. Good luck studying :)

I have summarized the lectures about taste. The summary is based on the contents of the lectures and contains useful images. Good luck studying!

I have summarized the contents of the knowledge clips for polysaccharides. This document, together with the content of the reader, will prepare you for the polysaccharide part of the exam! Good luck studying :)

This document contains the LabSim report for the identification of the following polysaccharides: PS1, PS6 and PS8. In this document you can find a structural approach of the identification. It is a formal, scientific report , containing an abstract, introduction, approach section, results & discussion, conclusion and an Appendix.

All the important information you'll need for this course.

This summary contains all lectures and knowledge clips. With a very nice overview of all the polysaccharides in a table, help me a lot with learning all the content.

Notes Advanced Molecular Gastronomy (FPH31306). The notes are quite extensive but contain all information necessary to pass the course. They also contain parts of the lecture slides for better understanding of the course material.

It is a short and clear summary of protein and polysaccharides sections of the FIF. I got a grade of 8.5 in one shot. The summary presented with some Chinese translations on specific technical terms.