Wageningen University (WUR) • Master Food Technology

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.

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...

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.

This document contains all text and relevant images of the lectures given in the course Food digestion fermentation and gut health