752-2003-00L  Selected Topics in Food Technology

SemesterAutumn Semester 2016
LecturersJ. Ubbink
Periodicityyearly recurring course
Language of instructionEnglish


AbstractThe focus of the lecture course is on both broadening and deepening the knowledge on food technology, and on providing an introduction to the context in which the food technologist will operate. The lecture course is developed from the perspective of the food technologist and the food developer, and will recapitulate and extend practical as well as fundamental aspects of food technology.
Objective- To revive the knowledge of the basic operations of food technology and to become acquainted with the principles and use of several advanced technologies.
- To be able to quantitatively apply physical principles in the optimization of food processing and in the prediction of the shelf life of foods.
- To be able to assess and select technologies to achieve specific aims in food processing and development.
- To develop a basic understanding of contextual aspects impacting the work practice of food technologists and food developers.
- To gain experience in the development of an R&D project in the wider food area.
ContentI. Introduction
I.1 Historical aspects of food technology
I.2 Processes, ingredients, products, systems
I.3 Food technology and food science
I.4 Impact of food technology on the modern diet
I.5 Global food: current situation and possible trends

II. Engineering approaches in food technology
II.1 Phase transitions in foods
II.2 The state diagram
II.3 The state diagram in relation to food processing and food stabilization
II.4 Materials science of water in foods
II.5 Encapsulation and delivery of bioactive ingredients

III. Food technology context
III.1 Elements of project management
III.2 Intellectual property
III.3 Food technology and nutrition
III.4 Interface with food sustainability
III.5 Cooking & artisanal food preparation

IV. Project work
IV.1 Idea formulation
IV.2 Exploration of scientific and technological background
IV.3 Development of project approaches
IV.4 Presentation of project and preparation of written proposal