Wageningen University (WUR) • Master Food Technology
Latest uploads for Master Food Technology at Wageningen University (WUR). Looking for Master Food Technology notes at Wageningen University (WUR)? We have lots of notes, study guides and study notes available for Master Food Technology at Wageningen University (WUR).
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Courses Master Food Technology at Wageningen University (WUR)
Notes available for the following courses of Master Food Technology at Wageningen University (WUR)
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Advanced biochemical analysis of foods FCH31806 1
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Advanced Food Chemistry FCH30806 5
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Advanced Food Physics FPH30306 1
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Advanced Molecular Gastronomy FPH-31306 4
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FCH-30306 Food Ingredient Functionality FCH30306 5
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Food Chemistry FCH20806 1
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Food Digestion: Fermentation & Gut Health FCH32306 2
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Food Digestion: fermentation and gut health FCH32306 1
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Food Flavour Design FQD37806 2
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Food Ingredient Functionality FPE30306 12
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Food Structuring FPE30306 3
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Food stucturing FPE-30306 1
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Food Toxicology TOX30306 1
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FPE30306 FPE30306 1
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FQD31806 1
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FQD37806 FQD37806 2
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MCB30806 1
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Molecular Gastronomy FPH20806 3
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Predicting Food Quality FQD31306 9
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Product Properties and Consumer Wishes FQD31806 2
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Sensory Perception and Consumer Preference MCB-30806 1
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Sustainability in food chains FPE-31806 1
Latest notes & summaries Wageningen University (WUR) • Master Food Technology
important summary of Food structuring hundred pages reader
- Summary
- • 60 pages's •
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Wageningen University•Food Structuring
Preview 4 out of 60 pages
important summary of Food structuring hundred pages reader
This document contains a concise summary of 28 pages for the course Sensory Perception and Consumer Preference (Wageningen University). All information from lectures, articles and reflection meetings is integrated within this summary. The summary contains: 
- Introduction 
- Sensory information processing 
- Food marketing to children 
- Categorization and expectation management 
- Emotions in consumer experience 
- Type 1&2 information processing 
- Construal level theory and nudging 
- Sensor...
- Summary
- • 28 pages's •
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Wageningen University•Sensory Perception and Consumer Preference
Preview 3 out of 28 pages
This document contains a concise summary of 28 pages for the course Sensory Perception and Consumer Preference (Wageningen University). All information from lectures, articles and reflection meetings is integrated within this summary. The summary contains: 
- Introduction 
- Sensory information processing 
- Food marketing to children 
- Categorization and expectation management 
- Emotions in consumer experience 
- Type 1&2 information processing 
- Construal level theory and nudging 
- Sensor...
This document contains a summary of the complete course content of Predicting Food Quality (FQD-31306) at Wageningen University. All modules are described. 
- Module 0: Introduction 
- Module 1: Predictions, models, errors and uncertainty 
- Module 2: Thermodynamics 
- Module 3: Reaction rates 
- Module 4: Microbial kinetics 
- Module 5: Enzyme kinetics 
- Module 6: Kinetics and reactors 
- Module 7: Shelf life modelling 
- Module 8: From Analysis to Design
- Summary
- • 22 pages's •
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Wageningen University•Predicting Food Quality
Preview 3 out of 22 pages
This document contains a summary of the complete course content of Predicting Food Quality (FQD-31306) at Wageningen University. All modules are described. 
- Module 0: Introduction 
- Module 1: Predictions, models, errors and uncertainty 
- Module 2: Thermodynamics 
- Module 3: Reaction rates 
- Module 4: Microbial kinetics 
- Module 5: Enzyme kinetics 
- Module 6: Kinetics and reactors 
- Module 7: Shelf life modelling 
- Module 8: From Analysis to Design
This document contains all relevant text and images of the lectures given by G. Sala and M. Hennebelle in the course Molecular Gastronomy.
- Summary
- • 56 pages's •
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Wageningen University•Molecular Gastronomy
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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
- Summary
- • 49 pages's •
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Wageningen University•food Digestion: fermentation and gut health
Preview 4 out of 49 pages
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.
- Summary
- • 33 pages's •
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Wageningen University•Advanced Food Physics
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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
- • 50 pages's •
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Wageningen University•Advanced Food Chemistry
Preview 4 out of 50 pages
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
- Package deal
- Summary
- • 9 pages's •
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Wageningen University•Advanced Food Chemistry
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Summary Advanced Food Chemistry - COMPLETE COURSE CONTENT with 125 extra questions!• By bsc_msc_food_technology
Preview 2 out of 9 pages
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
- Package deal
- Summary
- • 8 pages's •
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Wageningen University•Advanced Food Chemistry
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Summary Advanced Food Chemistry - COMPLETE COURSE CONTENT with 125 extra questions!• By bsc_msc_food_technology
Preview 2 out of 8 pages
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
- • 34 pages's •
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Wageningen University•FCH-30306 Food Ingredient Functionality
Preview 4 out of 34 pages
This summary covers the reader (Food Ingredient Functionality), the tutorials and knowledge clips given during this course.