Food: Product and Process Design

Raw Material and Product Characterization

Integrated course, 2.50 ECTS

 

Course content

Advanced characterization and determination of quality parameters of raw materials (e.g. distribution of ingredients) with a focus on sustainability criteria (e.g. footprinting) and tracing of origin.
Introduction to methds of characterization using case studies of selected processed food items and current issues of marketing strategies (e.g. "free from", controlled origin, "organic").
Practical experiments in laboratory.
Company case study on a selected product.

Learning outcomes

Participants gain detailed knowledge on key parameters and methods to characterize raw materials and products and are able to solve practical problems.
Participants can make decisions on analytical procedures for quality assurance along the food chain, acquire practical skills with necessary tools and in evaluation of results.

Recommended or required reading and other learning resources / tools

Books:
See also books for the module Physiology
Michael A. Bourlakis, Paul W. H. Weightman: Food Supply Chain Management, 2003
Christien J. Ondersteijn: Quantifying the Agri-Food Supply Chain. Springer, 2006
Donald G. Barceloux: Medical Toxicology of Natural Substances: Foods, Fungi, Medicinal Herbs, Plants, and Venomous Animals, 2008
Journals:
See also journals for the module Physiology
Journal of Animal Research and Nutrition
Journal of FisheriesSciences
Advances in Applied Science Research
International Journal on Food System Dynamics

Mode of delivery

Integrated Course

Prerequisites and co-requisites

1st semester natural science courses

Assessment methods and criteria

Module Exam