Food: Product and Process Design

Special Topics in Sensory Testing and Analytics

Integrated course, 2.50 ECTS


Course content

Analytical methods used in managing production processes: traceability, ingredients of waste and byproducts in agriculture, cross-contamination in processing (e.g. allergens).
Selection and application of suitable analytical tools (e.g. HPLC, GC/MS, LC).
Rapid testing along the food chain and use of modern ICT.
Advanced sensory analytical in combination with chemical analysis to detect raw material and process flaws.
Practical exercises with laboratory equipment.

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

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
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