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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Dairy Science and Technology FQD32306 1
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FCH 30306 Food Ingredient Functionality 1
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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 Fermentation FHM21806 1
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Food Flavour Design FQD37806 4
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Food Ingredient Functionality FPE30306 7
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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
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
- Summary
- • 16 pages's •
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Wageningen University•Food Flavour Design
Preview 3 out of 16 pages
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
- Exam (elaborations)
- • 10 pages's •
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Wageningen University•Food Flavour Design
Preview 2 out of 10 pages
Including question and answer of the exam preperation
Include question and answers practice exam from
- Exam (elaborations)
- • 12 pages's •
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Wageningen University•FCH 30306 Food Ingredient Functionality
Preview 2 out of 12 pages
Include question and answers practice exam from
The document is a summary of the entire booklet of lecture notes provided during the course, integrated with the information given during lectures and practicals.
- Summary
- • 72 pages's •
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Wageningen University•Dairy Science and Technology
Preview 4 out of 72 pages
The document is a summary of the entire booklet of lecture notes provided during the course, integrated with the information given during lectures and practicals.
This summary was written in this academic year. It contains all lecture notes from this course, combined with the provided literature, quiz answers (incorporated in the text) and information from the preceding course Food Microbiology (FHM20306). Topics covered in the summary: - Notes from all lectures. - Quiz answers incorporated in the text. - Necessary information from provided literature. - Schematic overview for metabolism. - Schematic overview for enzymology. - Periodic table of f...
- Summary
- • 45 pages's •
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Wageningen University•Food Fermentation
Preview 4 out of 45 pages
This summary was written in this academic year. It contains all lecture notes from this course, combined with the provided literature, quiz answers (incorporated in the text) and information from the preceding course Food Microbiology (FHM20306). Topics covered in the summary: - Notes from all lectures. - Quiz answers incorporated in the text. - Necessary information from provided literature. - Schematic overview for metabolism. - Schematic overview for enzymology. - Periodic table of f...
This document includes a summary of the knowledge presented during class of SPCP course. It also includes easier ways I came up with to understand and actually comprehend the concept's meanings.
- Summary
- • 22 pages's •
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Wageningen University•MCB30806
Preview 3 out of 22 pages
This document includes a summary of the knowledge presented during class of SPCP course. It also includes easier ways I came up with to understand and actually comprehend the concept's meanings.
This document includes a summary of the knowledge presented during the presentations during class and was used to pass the course.
- Summary
- • 20 pages's •
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Wageningen University•FQD31806
Preview 3 out of 20 pages
This document includes a summary of the knowledge presented during the presentations during class and was used to pass the course.
This document contains my summary of course Food Flavour Design affiliated with the presentations and notes taken during class.
- Summary
- • 39 pages's •
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Wageningen University•FQD37806
Preview 4 out of 39 pages
This document contains my summary of course Food Flavour Design affiliated with the presentations and notes taken during class.
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.
- Summary
- • 22 pages's •
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Wageningen University•FPE30306
Preview 3 out of 22 pages
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
- • 18 pages's •
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Wageningen University•Food Ingredient Functionality
Preview 2 out of 18 pages
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.