Fpe30306 - Samenvattingen, Aantekeningen en Examens

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

important summary of Food structuring hundred pages reader

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.

The following documents present my summary of the course Food Ingredient Functionality and it is based on the book provided by the university but also concepts I found difficult to understand explained from other sources. These documents contain concepts explained in an easy-to-grasp way according to my judgement.

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

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