Wageningen University (WUR) • Master Food Technology

Extensive summary comprehending handwritten notes and visuals of the lectures and knowledge clips of Enzymology for Food and Biorefinery (FCH31306). Enzymology, endogenous enzymes, exogenous enzymes, protein structure, primary structure, secondary structure, tertiary structure, quaternary structure, EC numbers, enzyme classification, oxidoreductases, transferases, hydrolases, lyases, isomerases, ligases, substrate specificity, reaction specificity, enzyme kinetics, Michaelis-Menten kinetics,...

Extensive summary comprehending handwritten notes and visuals of the lectures and knowledge clips of Food Digestion: Oral and Gastric Structure Breakdown (FPE32306). Food digestion, oral digestion, gastric digestion, chewing, saliva, salivary enzymes, a-amylase, lingual lipase, stomach, HCL, pepsin, gastric lipase, transit time, gamma scintigraphy, MRI, satiety signaling, blood glucose regulation, cephalic phase insulin release, salivation, gastric transit time, in vitro digestion, cross-ove...

Extensive summary comprehending handwritten notes and visuals of the lectures and knowledge clips of Food Digestion: Nutrient Breakdown and Absorption (HNH30706). Food digestion, protein digestion, protein absorption, gastrointestinal tract, pepsin, endopeptidases, exopeptidases, amino acids, di-tripeptides, peptide transporter protein, amino acid transporters, secondary active transport, first pass metabolism, protein quality, ileal digestibility, fecal digestibility, DIAAS, PDCAAS, Hartnup ...

Extensive summary comprehending handwritten notes and visuals of the lectures and knowledge clips of Food Digestion: Fermentation and Gut Health (FCH32306). food digestion, fermentation, gut health, dietary fiber (DF), soluble fiber, insoluble fiber, prebiotics, human milk oligosaccharides (HMO), Bifidobacteria, short chain fatty acids (SCFA), fructooligosaccharides (FOS), inulin, resistant starch (RS), pectin, Maillard reaction, AOAC method, in vitro fermentation, colonic bacteria, viscosit...

Extensive exam summary about all the theory for Food Flavour Design. Food flavour design, Maillard reaction, fermentation, off-flavours, lipid oxidation, flavour compounds, food matrices, taste receptors, flavour perception, oral behaviour, sensorial perception, cross-modal interaction, food thermal treatment, phenolic compounds, aldehydes, ketones, volatile compounds, triacylglycerols, fatty acids, phospholipids, hydrolysis, oxidation reaction, food lipids, fatty acid nomenclature, triglyce...

Extensive summary comprehending lecture theory and knowledge clips on the functionality of proteins and carbohydrates. Proteins Protein properties: surface charge density, surface hydrophobicity, hydrophilicity. Protein interactions: electrostatic interactions, pH effects, salt concentration. Measurements: Zeta potential, surface potential. Food examples: Casein, whey. Protein Solubility and Aggregation Factors influencing aggregation: pH, protein concentration, enzymatic hydrolysis, h...

Tutorial Chapter 5 Exergy Analysis and Phase Changes including analysis of an evaporator, analysis of a conveyor dryer, spray dryer I, spray dryer II, downstream processing of bioethanol, exergy analysis of a drum dryer. I put so much effort in this tutorial, it's include complete calculation with step by step.

Tutorial Chapter 3 Sustainable Food and Bioprocessing including a process system, drying with zeolites, a process system II, heat exchange between biorefinery streams, disadvantages of working in a paperless office

Tutorial Chapter 1 Sustainable Food and Bioprocessing including a micro microalgae system, risk management, project portfolio, duration of roi, risk assessment

Tutorial Chapter 6 Sustainability in Food and Bioprocessing incuding Heating of milk, Optimising a reaction, Pooling streams, Ultrafiltration, New oil, Meat replacers and beef