Food structuring - Samenvattingen en Aantekeningen

This is a complete summary of the course Food Structuring. Includes a summary from the course reader, lecture slides and lecture notes.

The following document contains a summary of the information provided by the reader but also additional notes taken from class. Some difficult concepts are explained from different sources as well for easier understanding.

important summary of Food structuring hundred pages reader

Summary of the course Food Structuring (FPE-30306) at Wageningen University (Master Food Technology) Content of summary: - Food structures, building blocks and food properties - State diagram and the glass transition - Crystallization and matrix formation - Barrier technology - Emulsions: Principles and preparation - Structuring of biopolymer products Written in oktober 2020

all lectures of the food structuring course (chapters I-VI)

Summary of Food Structuring. It includes the information of all the lectures and information out of the reader.