Wageningen University (WUR) • Master Food Technology

This document contains all the text and relevant images of the lectures given by L. Sagis and P. Venema.

This file contains all the text and important images of the lectures given in the course Advanced food chemistry

Summary Advanced Food Chemistry - Proteins part. See also my other summaries for the other parts. Wageningen Univeristy - FCH-30806 Contains the following: - Occurrence, isolation and properties of commonly used proteins - Composition of isolated proteins - Structural properties of commonly used food proteins - Forces that stabilise protein structure - Protein unfolding in experiments - Aggregation - Gel formation

Summary Advanced Food Chemistry - Phenolics part FCH-30806 at Wageningen University This summary contains the following: - Structure and biosynthesis of phenolics - Analysis and isolation of phenolics - Oxidation of phenolics - Effect of structure on reactivity of phenolics - Inhibition of oxidative browning - Reactivity of sulphite with anthocyanins - Cases

This summary covers the reader (Food Ingredient Functionality), the tutorials and knowledge clips given during this course.

Summary of the course Advanced Food Chemistry - Carbohydrates part (FCH-30806) at Wageningen University. This summary contains the following: - Structure elucidation (sample preparation, extraction, fractionation) - Analysis of carbohydrates (sugar composition, glycosidic linkages, partial degradation, HPAEC, NMR, MALDI TOF MS etc.) - Cell wall polysaccharides (pectin, hemicellulose, cellulose) - Storage carbohydrate (starch and modified starches) - Dietary fibre (functionality, health eff...

Summary of the course Advanced Food Chemistry - Lipids part (FCH-30806) at Wageningen University. This summary contains the following: - Classification of lipids - Fatty acids - Major and minor lipid components - Analysis of lipid composition - Extraction of seed and pulp oil - Refining of fats and oils - Physical characeterstics of fats - Modification processes (hydrogenation, interesterification, fractionation, enzymatic modification)

Summary is divided in chapters which all contain the information of a reader related to a specific subject (which is also discussed during the lectures)

Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Physics part (lectures, knowledge clips, reader): The subjects are: - Basic physical concepts in food matrices - Ice cream - Chocolate - Water diffusion in bread - Bakery products - Dissolution of powders - Cooking techniques - Flavour release

Summary of all lectures in the course Sustainability in Food Chains (FPE-31806)