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
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.
- Case
- • 15 pages's •
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Wageningen University•FCH-30306 Food Ingredient Functionality
Preview 2 out of 15 pages
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.
- Summary
- • 32 pages's •
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Wageningen University•Product Properties and Consumer Wishes
Preview 4 out of 32 pages
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.
- Summary
- • 25 pages's •
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Wageningen University•FCH-30306 Food Ingredient Functionality
Preview 3 out of 25 pages
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.
- Class notes
- • 43 pages's •
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Wageningen University•Advanced Molecular Gastronomy
Preview 4 out of 43 pages
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.
- Summary
- • 9 pages's •
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Wageningen University•FCH-30306 Food Ingredient Functionality
Preview 2 out of 9 pages
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
- Summary
- • 60 pages's •
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Wageningen University•Food Structuring
Preview 4 out of 60 pages
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...
- Summary
- • 28 pages's •
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Wageningen University•Sensory Perception and Consumer Preference
Preview 3 out of 28 pages
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
- Summary
- • 22 pages's •
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Wageningen University•Predicting Food Quality
Preview 3 out of 22 pages
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.
- Summary
- • 56 pages's •
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Wageningen University•Molecular Gastronomy
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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
- Summary
- • 49 pages's •
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Wageningen University•food Digestion: fermentation and gut health
Preview 4 out of 49 pages
This document contains all text and relevant images of the lectures given in the course Food digestion fermentation and gut health