Wageningen University (WUR) • Master Food Technology

Free document that contains notes about the knowledge clips about Carbohydrates.

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)

Summary of the course Advanced Molecular Gastronomy (Master Food Technology, WUR). This summary is about the Chemistry part. Subjects are: - Taste perception - Bitterness in beer - Umami and taste enhancement - Sweetness and sweeteners - Astringency - Beer foam - Bubbles in bread - Crystal control in ice cream

summary of all lectures and knowledge clips of the course of 2020/2021

Summary for the course Food Flavour Design (Wageningen University) Content: - Lipid oxidation - Fermentation - Maillard reaction - Flavour experience in the body - Taste and odour receptors - Impact of oral processing behaviour and oral physiology on flavour release and perception - Drivers of flavour perception - Flavour release as function of product formulation - Physics behind flavours - Flavour application - Impact of food product architecture and cross-modal interactions on flavou release ...

all lectures of the food structuring course (chapters I-VI)

This free document provides extra explanations on the answers of the test exam Food Ingredient Functionality. About the subjects Polysaccharides, Proteins and Physcial aspects. Written in oktober 2020. Master Food Technology (Wageningen University and Research). Also have a look at my other summaries for this course!

Summary of the course Food Structuring (FPE-30306) at Wageningen University (Master Food Technology) Content of summary: - Food structures, building blocks and food properties - State diagram and the glass transition - Crystallization and matrix formation - Barrier technology - Emulsions: Principles and preparation - Structuring of biopolymer products Written in oktober 2020

Don't feel like reading all 58 pages of the reader Food Ingredient Functionality? This summary describes all theory of the Protein part (reader, knowledgde clips, lectures) in just 6 pages! The content of the summary is: - Functionality - Variation in protein ingredients - Milk proteins - Protein modification - Other food proteins - Interaction between proteins - Solubility - Foam and emulsion properties - Viscosity, thickeners and gels Course: Food Ingredient Functionality Master Food Techno...