Plant Based Food Products and Ingredients

Studiefiche
Vanaf academiejaar 2014-2015
Plant Based Food Products and Ingredients (I000398)
Cursusomvang
(nominale waarden; effectieve waarden kunnen verschillen per opleiding)
Studiepunten 4.0
Studietijd 120.0 u
Contacturen
60.0 u
Aanbodsessies en werkvormen in academiejaar 2014-2015
A (semester 2)
werkcollege: geleide oefeningen
hoorcollege
begeleide zelfstudie
demonstratie
practicum
excursie
zelfstandig werk
Lesgevers in academiejaar 2014-2015
Dewettinck, Koen
De Clercq, Nathalie
Patel, Ashok
LA07
LA07
LA07
Aangeboden in onderstaande opleidingen in 2014-2015
Master of Science in Food Technology
Uitwisselingsprogramma bio-ingenieurswetenschappen: Food
Science and Nutrition (niveau master-na-bachelor)
3.75 u
22.5 u
10.0 u
3.75 u
13.75 u
3.75 u
2.5 u
Verantwoordelijk lesgever
Medelesgever
Medelesgever
stptn
4
4
aanbodsessie
A
A
Onderwijstalen
Engels
Trefwoorden
Ingredients, Raw Material, Processing , Quality
Situering
This product oriented course deals with the technology of vegetable products.
Knowledge of general food technology and engineering is applied onto vegetable
products. Attention is given to the study of the raw material, modification and
processing steps and quality aspects of end products.
Inhoud
1. Introduction
2. Oils and fats
3. From corn to starch
4. Gums and hydrocolloids
5. Sweeteners
6. Workshop Chocolate
7. Workshop Soybean processing
8. Workshop Pasta technology
9. Workshop Oils and Fats modification
Begincompetenties
Basic knowledge of food chemistry
Eindcompetenties
The student has gained insight in the microstructure of plant based products and their
production processes.
The studens are able to perform calcuations related to fat modification.
(Goedgekeurd)
1
Creditcontractvoorwaarde
Toelating tot dit opleidingsonderdeel via creditcontract is mogelijk mits gunstige beoordeling
van de competenties
Examencontractvoorwaarde
Dit opleidingsonderdeel kan niet via examencontract gevolgd worden
Didactische werkvormen
Begeleide zelfstudie, demonstratie, excursie, hoorcollege, practicum, zelfstandig werk,
werkcollege: geleide oefeningen
Toelichtingen bij de didactische werkvormen
The theory will be given by means of lectures.
A syllabus and slides are available as study material.
For the practical exercise the students will perform experiments and analyses in the
lab.
A company visit is included to illustrate the theory.
Leermateriaal
An English syllabus is available
Referenties
AGUILERA, J.M. & STANLEY, D.W. (1999) Microstructural Principles of Food
Processing and Engineering, Aspen Publishers Inc., 432 p.
BECKETT, S.T. (2009). Industrial chocolate manufacture and use. Wiley-Blackwell,
West Sussex, UK, 720p.
BeMILLER, J. & WHISTLER, R. (2009) Starch: chemistry and technology. Academic
Press, Burlington, USA, 879p.
BOCKISCH, M. (1998). Fats and oils handbook. AOCS press, Champaign, illinois,
USA, 838 p.
DICKINSON, E (2005) Food colloids: interactions, microstructure and processing. The
royal society of chemistry, Cambridge, 497p.
GARTI, N. & SATO, K. (2001). Crystallization processes in fats and lipid systems,
Marcel Dekker, New York, 533p.
HAMM, W. AND HAMILTON, R.J. (eds.) (2000). Edible oil processing. Sheffield
Academic Press, Sheffield, 281p.
McClements, D.J (1999) Food emulsions: Principles, Practice and Techniques, CRC
press LLC, 378 p.
McCLEMENTS, D.J (2007) Understanding and controlling the microstructure of
complex foods. Woodhead Publishing, CRC press, Boca Raton, Florida, USA,
772p.
O'DONNELL, K. & KEARSLY, M. (2012). Sweeteners and Sugar Alternatives in Food
Technology. Wiley-Blackwell, 484 p.
SJOBLOM, J. (2001) Encyclopedic handbook of emulsion technology, Marcel Dekker,
New York, 736p.
ELIASSON, A.-C. (1996). Carbohydrates in Food. Marcel Dekker Inc., 561p.
Vakinhoudelijke studiebegeleiding
Conctact hours are foreseen before and after the theoretical and practical exercises.
The lab work is guided by a scientific assistant.
Evaluatiemomenten
periodegebonden en niet-periodegebonden evaluatie
Evaluatievormen bij periodegebonden evaluatie in de eerste examenperiode
Schriftelijk examen met open vragen
Evaluatievormen bij periodegebonden evaluatie in de tweede examenperiode
Schriftelijk examen met open vragen
Evaluatievormen bij niet-periodegebonden evaluatie
Werkstuk
Tweede examenkans in geval van niet-periodegebonden evaluatie
Examen in de tweede examenperiode is enkel mogelijk in gewijzigde vorm
Toelichtingen bij de evaluatievormen
(Goedgekeurd)
2
The students have to make a report of the exercises on fats and oils modification.
The exam is written. Open questions will be asked to evaluate their knowledge about
the theory.
Eindscoreberekening
Evaluation of the written exercises: 10%
Written Exam: 90%
(Goedgekeurd)
3

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