Food Flavour Design (FQD-37806)

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

summary of knowledge clips, slides, and important information for the course food flavor design in period 2

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)

Summary for the course Food Flavour Design (Wageningen University) Content: - Lipid oxidation - Fermentation - Maillard reaction - Flavour experience in the body - Taste and odour receptors - Impact of oral processing behaviour and oral physiology on flavour release and perception - Drivers of flavour perception - Flavour release as function of product formulation - Physics behind flavours - Flavour application - Impact of food product architecture and cross-modal interactions on flavou release ...

This summary is based on the reader and lecture slides available for student who follow(ed) the course Food Flavour Design (FQD-37806) and was made in December 2019. The information provided through other learning material of this course has not been implemented in this summary. The summary is 44 pages long, however, the document contains a lot of pictures and is therefore easy to read. Good luck with your exam!

This Reader is made because this course is quite new and except lectures, lecture notes (a small reader) and some literature, you do not have much to read upon. So, I decided to make a Reader myself. The Reader contains information from the Lectures, information from the course Food chemistry FCH-20806 (which was assumed knowledge), some of the literature and the provided lecture notes.